Fish Braai

I love working with fire and I love the ocean. When I combine these with my passion for food, we get a fish braai. Growing up elokishini in Cape Town, fish was popularly enjoyed either fried or braaid and so I'm drawing back my childhood experiences. I will be going deep sea fishing in the weeks before leading up to the fish braai. Typically when we go fishing we target geelbek or bottems (sea bed feeding fish), we also do some trolling for the possibility of some game fish ( dorado mainly). The idea is to serve my catch from my trips. This is an invitation to the next installment of Umcimbi, the fish braai. The design of my “fish braai” is a family style sharing experience. Along with the braai, I will be using other preparation techniques to have other fish dishes for the menu (curing/gravlax, ceviche, pickling) The fish will be accompanied by various dishes (mainly vegetarian), which will be inspired by South African/African dishes. Not yet set in stone, to be confirmed depending on availability of ingredients. > Sorghum Salad: green apple, mint, celery, spring onion, amasi > Pumpkin Stem Salad: pickled pumpkin, pumpkin, seeds, ginger, lime > Umqusho: samp and bean > Fermented Beetroot: Beetroot, herbs, greens I am choosing to prepare a South African/African inspired meal because I want to see this style of cooking and eating in more spaces. I also want to preserve my culture by learning preparation techniques and flavours. In order for anything to truly be integrated I know one needs to make it their own so I am excited to add my own uniqueness and experience to the dishes.