This recipe illustrates two points: that nothing edible was ever wasted by our forefathers, and that they were incredibly creative, sometimes combining the most unlikely ingredients to make a delectable dish. Saffron, a favoured spice, not only imparts a reddish yellow colour but also adds pungency to soups. It is expensive, but turmeric makes a good substitute.
4 large snoek heads
30 ml softened butter of sunflower oil
2 large onions, thinly sliced
1 small piece root ginger, crushed
3 cloves garlic, crushed
125 ml thinly sliced celery
2 large potatoes, diced
125 ml cake flour
10 ml salt
1,5 litres water
5 ml turmeric or 2 ml saffron threads
15 ml curry powder
1 - 2 chillies, seeded and chopped
Wash and halve the snoek heads, retaining the flesh behind the neck. Heat the butter or oil in a large saucepan and sauté the onions for about 5 minutes, or until transparent. Add the ginger, garlic, celery and potatoes. Remove the saucepan from the stove and blend in the flour, stirring to form a smooth paste. Add the salt and water, stirring constantly. Simmer, covered, for 10 minutes. Mix the turmeric or saffron and curry powder to a paste with a little water. Add to the soup, stirring constantly, then stir in the chillies. Add the fish heads and simmer, covered, for about 1˝ - 2 hours, adding more water if necessary. Remove the fish heads and serve the soup at once with brown bread and Moskonfyt.
Serves 6.
country : South Africa
course : soup
source : A Taste of Tradition : South African country recipes / Magdaleen van Wyk & Pat Barton