Home-made bokkoms

Home-made bokkoms

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  • 4
  • Easy
  • Dairy free
  • 20 minutes plus 3 days' curing time 2-3 weeks' drying time
  • Woolworths Spier Peachy Chenin Blanc 2019


  • 500 g coarse salt
  • 4 whole mullet

Cooking Instructions

1. Place half the salt in a glass dish. Top with the mullet and cover with the remaining salt. Make sure the fish is well-covered in the salt. Cover and chill for 3 days. Once the curing process is complete, the drying process will begin.

2. Dust off any excess salt from the mullet and hang up in a well ventilated area to dry. The length of time for the drying process will depend on your location, on average it should take 2–3 weeks. The bokkoms will be very dry to the touch and have a distinctive salty smell when ready.

Cook's note: Harders or mullet are traditionally used to make bokkoms, the dried, salted  sh often seen on the Cape coast.

Find more seafood recipes here.

Photograph: Myburgh Du Plessis
Food assistant: Bianca Strydom

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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