Pickled fish fever takes over Cape Town as Easter weekend approaches
This week, the aromas of a sweet and sour curry sauce, fish and onions are wafting through thousands of homes as families prepare their pickled fish for the Easter long weekend.
Ahead of Easter weekend, families prepare pickled fish which is a heritage dish: Picture: Supplied
CAPE TOWN - This week, the aromas of a sweet and sour curry sauce, fish and onions are wafting through thousands of homes as families prepare their pickled fish for the Easter long weekend.
The heritage dish traditionally served with hot cross buns or fresh bread is prepared several days before Good Friday.
This tradition's origin is unknown, but some say it may have developed from Cape Malay cooking styles during colonial times when vinegar and spices were used as preservatives.
Mitchells Plain resident, Theresa Heuvel has mastered the art of this Cape cuisine.
The 66-year-old said she was taught to make pickled fish by her late mother, a process she now shares with her children.
But, Heuvel said pickled fish is not the only dish offered in her home over Easter.
"I made the full spread, I had calamari, I had paella, I had fried hake, I had crayfish tails, I had mussels, I had the whole fish arrangement on my table, every Good Friday."
Heuvel said she loves cooking for others.
"And I'd open my door to whoever would want to come and enjoy a little treat and so the family remembers me for that and I just love to spoil people."
She added that she serves her pickled fish with hot cross buns and homemade bread.