Bokkoms in Table Bay

On my way to the market I drove past rows of bokkoms hanging in the sun and I instinctively looked for the small thatched roof, whitewashed vernacular cottages that would have stood near the beach next to the drying bokkoms.

Table Mountain seen through rows of Bokkoms

Bokkoms are so West Coast and seeing them hanging in the sun brought back memories of trips to Leipoldtville and Lambertsbaai and eating seafood at the Muisbosskerm on the beach.

A traditional delicacy of the West Coast in the Western Cape, it is enjoyed in many ways. Mostly one will eat it as is - a salted dried fish. You can also braai it on the open fire and enjoy the warm fish with homemade bread and apricot jam. No need for butter, the fish is oily enough when braaied.

Bokkoms have also stepped out of their humble traditional beginnings when they were dried and salted to preserve them as a source of food when fresh food was scarce.

Recently, the bokkom or dried harder is appearing on platters as tapas and is even served as an amuse bouche with korrelkonfyt and a shot of lime vodka. It is excellent when served with a crisp dry sauvignon blanc that compliments the saltiness. The bokkom is not known as the West Coast anchovy for nothing.

But looking at them with Table Mountain in the background gave me a glimpse of what Woodstock beach must have been like back in the day.

Note: Bokkoms are whole salted and dried fish normally harders or mullet. This is a traditional delicacy from the West Coast region of South Africa.