- 500 g coarse salt
- 4 whole mullet
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.
Photograph: Myburgh Du Plessis
Food assistant: Bianca Strydom