The Taste of a Cape Town Easter

The Taste of a Cape Town Easter

Category Celebration Days

Chocolate Easter eggs and bunnies step aside because, Pickled Fish, Hot Cross Buns and Snoek just screams Easter in Cape Town. In true Cape Town fashion, we like to keep things authentic. Seeing as we are a coastal city it goes without saying that fresh locally caught fish will be on most family's celebration tables.

Hot cross buns may just be one of the most delicious buns ever made and the joy that one feels when seeing these buns on the shelves simply cannot be explained. But is it the taste that sparks these emotions or what they represent to many? I would say it is simply a combination of the two, because with the tantalizing spicy flavours that envelop your mouth when eating a hot cross bun, you know it is shared during special moments with family and friends.

These spicy buns are mostly enjoyed as is, but there are quite a few fun and interesting ways that one can enjoy the. Here are a few ideas to awaken your taste buds. A very traditional Cape Town way to enjoy a hot cross bun, would be to combine the bun and pickled fish. Simply dish a good helping of pickled fish onto an open hot cross bun - close and enjoy. Next is perfect for Easter breakfast, smear some tomato relish or jam, add a piece or two of crispy bacon and some scrambled eggs. Easter breakfast will never be the same. Last but not least is a personal favourite of mine and it promises to satisfy your sweet tooth. Add a marshmallow Easter egg to an open hot cross bun. Microwave the hot cross bun with the Easter egg until the marshmallow starts to puff (this could be anything from about 20 seconds). Put the other half of the hot cross bun on top of the microwaved half. Squeeze down and ENJOY!

There are few things as South African as a braai - for this reason braai snoek must be the most South African and essentially Capetonian dish that one will get over Easter. Getting your hands on a fresh snoek can be quite the task and many buy the fresh snoek off the trawlers as they come to dock. Being quite versatile, this sought after Cape protein could be paired with roasted vegetables, garlic bread, green salad, and grilled pineapple. No matter what it is paired with, it will remain the star of the dinner table.

Cape Malay Pickled Fish

It has been attributed that pickled fish came to the Cape shores via the slaves from the East Indies. Cape Malay Pickled Fish originated here as a means for members of the early cape colony / Cape Malay fishermen to preserve their fresh fish. This became a Cape Town Easter delicacy because of how well it keeps over the long weekend. Cape Malay pickled fish is a crowd favourite, and it is a pickled style fish which has been made with an array of aromatic spices. This dish is quintessentially eaten on Good Friday.

Ingredients:

Method:

In a saucepan over medium heat add the 1T oil. When hot sauté the cut onions until translucent. Now add the ginger, garlic, and spices. Fry gently until fragrant.

Add vinegar and sugar. Stir till sugar has dissolved. Leave to simmer for 20 minutes.

While mixture is simmering, dust fish with seasoned flour and remove any excess.

Heat 1T oil in a frying pan and when hot flash fry fish until golden brown but still succulent.

Place some fish in a deep sterile jar and pour over the hot sauce, ensuring that the fish has been covered. Repeat until jar is full.

Leave fish for three days or more in the fridge to ensure that the flavours absorb.

If you do mot have time to make this dish or cannot find good fresh fish, do not fret, many supermarkets will have Pickled fish on their shelves over the Easter period.

Each province or country will have their traditional foods that are enjoyed over the Easter period, but there is nothing stopping you from mixing and matching these to create the perfect Easter food traditions for you and your family.

Author: RED Properties