Bokkoms

Bokkoms. Follow this simple method to recreate a beloved classic at home.

Platón Merienda

Cocina Sudáfrica

Raciones 8 gente

Clean the fish
Remove the gills and guts, but leave the head and tail intact.
Rinse thoroughly in cold water.
Salt the fish
Rub the fish generously with coarse salt inside and out.
Place the fish in a large container or tray and cover with extra salt.
Let it cure for 24–48 hours in a cool place or refrigerator.
Rinse and dry
After curing, rinse the fish lightly to remove excess salt.
Pat dry with clean towels.
String the fish
Thread a strong string through the gills and mouth to create a hanging loop.
This allows the fish to air-dry without touching surfaces.
Dry the fish
Hang the fish in a well-ventilated, sunny, and insect-free area.
Traditionally, fish are hung outside under a roofed area to avoid rain and direct sun.
Drying can take 5–7 days, depending on weather, until the fish is firm and leathery.
Storage
Once fully dried, store bokkoms in a cool, dry place.
Traditionally, they are kept in mesh bags or wrapped in paper to allow airflow.
Bokkoms can last for several months if stored properly.

Palabra clave Fish