The traditional braaibroodjie, a firm favourite in South African households, is spruced up with a lovely treat found commonly in the West Coast of South Africa – bokkoms.
Bokkoms is whole, salted and dried mullet (a type of fish commonly known in the Western Cape of South Africa as “harders”) and is a well-known delicacy from the West Coast. It is sometimes referred to as “fish biltong”.
If you can’t find bokkoms for this recipe, you can replace it with anchovies. Just use much less than the recipe because anchovies have an extraordinarily strong taste.
Your best companions for this delicious treat are the sun, sea, south easter and a bottle of Sauvignon Blanc.
- ½ cup bokkoms, finely chopped
- 25 ml butter
- 2 onions, thinly sliced
- 50 ml balsamic vinegar
- 16 slices white bread
- Olive oil – enough for every slice of bread
- 1 packet (200g- 300g) sundried tomatoes in brine, chopped (like the Ina Paarman version)
- ½ cup pitted black olives, chopped
- 50 g pine kernels
- 300 g mature cheddar
- Freshly ground black pepper
- Heat butter in a pan and fry onions until soft and translucent. Add balsamic vinegar and simmer for 10 minutes until caramelised, soft and sticky. Remove from heat.
- Brush each slice of bread with olive oil. Place 8 slices on any surface such as a large baking tray or wooden board with the oil side facing down.
- Spread caramelised onions onto 8 slices of bread, then chopped sundried tomatoes, chopped olives, bokkom, pine nuts, cheddar and black pepper. Cover with the other 8 slices of bread, olive oil side up.
- Place carefully onto the braai grid, braai slowly over medium-low heat. Turn regularly until golden-brown and crispy on the outside and cheese melted on the inside.
- Enjoy with a bottle of Cloud Haven Sauvignon Blanc
Original recipe and photo by Jan Braai.