– recipe –
AUNTY HILDA's VISKOP SOP
aunty HILDA'S VISKOP SOP
- In a medium pot, add the fish heads and all the other ingredients, cover with cold water (just enough to cover, not too much), and bring slowly to the boil.
- Reduce the temperature, cover and simmer for 20 minutes.
- Serve the broth with the bones in bowls with homemade bread and butter.
- Add 1 potato, diced small enough to cook in 20 min with the fish.
- For a curried version, spice it up with 1–2 tsp of your favourite curry powder. Braise your onions in a little oil, cook it until translucent, then add curry and stir until fragrant, then follow the recipe as above.
- Add quarters of gem squash for a creamy version.
- For a smoor version, braise one or 2 chopped tomatoes along with your onions like in the curry variation. This one is also good with potatoes.
Hilda April Adams, or Aunty Hilda as she is affectionately known, is a traditional fisherwoman from the West Coast of South Africa. Hilda works with a fisherwomen's collective called Weskusmandjie and is involved in the international Slowfood movement. She boasts a proud fishing heritage and recalls a childhood spent by the seaside, accompanying her father on his fishing activities, before her family were denied access to their fishing grounds due to racial discrimination under apartheid. Hilda has continued to nurture a strong relationship with the sea, harvesting a variety of coastal resources which she uses to prepare a range of Coastal Pantry products. Hilda uses ABALOBI MARKETPLACE to supply these Coastal Pantry with a Story products directly to consumers.
My earliest memories are of the sea. As children, accompanying my family and the fishermen to the seaside, we harvested periwinkles, limpets, dived for white mussels, abalone. We learnt from an early age to harvest sustainability, and protect the ocean and her species ...