Colored People Make Magic in Cape Town

Sonny’s Best Ever Food Review Show hit South Africa with a vengeance recently – below is his video on the food of Cape Town and the Western Cape.

1.BOKKOM FACTORY
ADDRESS: Bokkomlaan

🇿🇦BOKKOM (DRIED SALTFISH):Clean the fish and separate them, preparing them for the salt bath. In a large rectangular stone tank, add the harder fish, fresh water and salt. Layer the fish and salt continue until all the fish is covered in salt. Leave the fish for one day. After leaving the fish in the salt water for a day, move them to another holding cell, placing a press made of wood on top of the stacked up fish in order to compress the air out of the fish to prevent it from going bad. Leave for 3 days. After 3 days, take a fish needle and string up a bundle of 10 fish to be hung out to dry for 5 days. After the fish is dried, peel and package it.
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2. BEACH
ADDRESS: Paternoster
INTERVIEWEE: Tracy-Lee Kuilders

🇿🇦SMOORSNOEK: In a pot, add chopped red, green and yellow peppers, garlic and onions. Add potatoes and spices. Add snoek and water. Cook on the fire for about 15-20 minutes.

🇿🇦WEST COAST ROCK LOBSTER: Cut the lobster in half and place on the grill. Add melted garlic butter and cook for about ten minutes. Grill lemon and serve together.
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3. FALDELA’S HOUSE
ADDRESS: Bo-Kaap, Cape Town

🇿🇦SNOEK MASALA: Filet the snoek. Chop it into large pieces. In a bowl with fish masala, add garlic, cooking oil and lemon juice and mix. Add some lemon marrow (pieces) and salt. On a cutting board, lay out the snoek and marinate with the masala. In a baking pan, add olive oil. Bake for about 30 minutes or until ready.

🇿🇦DAAL: In a pot, add red lentils and masala spices: turmeric, chili powder, fennel, coriander, leaf masala, cumin & curry powder. Add a bit of water and cook on the stove until finished.

🇿🇦BOKKOM: In a pot, add a splash of water, onions, chili & garlic and brown. Add potatoes, cabbage and water. Add bokkom and simmer for 5 minutes. Serve with basmati rice.