WEST COAST COOKBOOK.

WEST COAST COOKBOOK

BERGRIVIER VISSERSVROUEVERENIGING

edited by INA PAARMAN.

Preface

In March 2001, on behalf of the Bergrivier Vissersvrouevereniging (Saldanha branch), Dr Neville Sweijd, then

Deputy Director of the International Ocean Institute, Southern Africa, at the University of the Westem Cape. approached me to join their book project. The temptation was irresistible. I wholeheartedly endorse the philosophy of the great Italian food writer, Pellgrino Artusi, who said, 'Italy's culinary gold lies in the hands of our mothers and grandmothers' The same applies to the fisherwomen along

our Cape West Coast. They are an exceptional breed of real foodies!

West Coast Cookbook captures the essence of a great South African culinary tradition. My role was to ensure a high professional standard and to assist with recipe selection and testing. It was a most uplifting and gratifying experience. This is a book of simple food, but when prepared with care, using the best fresh ingredients, the food becomes truly exceptional. To appeal to the contemporary cook, the food was garnished in keeping with modern presentation trends

The proceeds from this project will go towards job and income creation activities and a tertiary educational trust for the 176 families involved. I wish them well and thank the members warmly for their trust in me and for sharing so generously with all of us who love to eat well.

INA PAARMAN, 2003

It was a beautiful autumn afternoon on the West Coast when we conceived this project over coffee, scones. cheese and jam with the special ladies of the Saldanha Branch of the Bergrivier Vissersvrouevereniging For the International Ocean Institute, Southem Africa (IOI-SA), it was a delight and an honour to assist the Vereniging with the creation of development projects. The goals of the Vereniging are noble and important, as well as an example of what empowerment and corrective action are all about. Saldanha is steeped in an almost secret, but enormously rich, culture and tradition that was marginalized for most of history. As with the sense of smell and memory, food and cultural history are closely linked and thus the idea for this project was such a natural one. that it almost had to happen. The enthusiasm of Ina Paarman was a major boost for us all and we are grateful and very proud of the results. Our personal history in Saldanha and the West Coast, combined with our love for the sea and its fresh bounty, have made this a meaningful endeavour indeed.

101-SA is situated within the Department of Biodiversity and Conservation Biology at the University of the Western Cape. Its involvement in sustainable livelihood initiatives resulted in our participation in this project. the fruition of which was possible with the generous assistance of many dedicated people to whom 101-SA expresses its utmost gratitude

Good luck and enjoy the food!

NEVILLE SWEIJD AND JOCELYN COLLINS 101-SA, 2003

ABBREVIATIONS USED IN RECIPES: c cup T-tablespoon 1 teaspoon.