Wild Food on the West Coast
With dreams of long, sweet, left-handed rides down the point, we headed up the West Coast one weekend with a bakkie full of surfboards and a sparkle in our eyes.
But fate was not on our side and there was no swell to be found in Elands Bay. On our walks to the beach for the ever-hopeful surf report, we spotted many wild edibles growing along the road.
Inspired by the local wild food, we were delighted to secure a Sunday lunch booking at Oep ve Koep.
On our way to Paternoster, millions of bright yellow Oxalis flowers greeted us from both sides of the road as far as the eye could see.
Hungry, late and apologetic – we entered Die Winkel op Paternoster. For people who love farm products and wild food, we Had Arrived. We were served with the most amazing meal – the freshness, the detail, the involuntary roll of our eyes with each mouthful.
Thank you Kobus van der Merwe – you are a wild food gastronomy alchemist.
Farm butter, fish pate and preserved orange.
Springbok, limpets, heerenboon, winter greens.
Carrot bobotie, pomegranate pilaf, peach mebos.
Come on, really now. Isn’t that just the best thing you have ever seen?
Seduced by the charm of the sleepy fishing village, we decided to stay the night and explore a bit. We went to the beach, for lots of walks and of course, to the Cape Columbine Nature Reserve.
Dimorphotheca pluvialis in white blossom.
The Cape Columbine lighthouse.
And all around us…winter greens. A veritable landscape of food.
What beautiful and tasty biodiversity we have in our country. Hand in hand with sustainable harvesting, food security has a fragrant light at the end of South Africas wild food tunnel.
Rise up Indigenous food revival – you are delicious!
Posted on August 12, 2014, in Food, Foraging, Indigenous edibles, Photos, veldkos, Wild food, Wild Food Meals, Winter and tagged beach, Cape Columbine Nature Reserve, Elands Bay, Indigenous Food Revival, Kobus van der Merwe, Oep ve Koep, Paternoster, Photos, plants, veldkos, West Coast, wild food. Bookmark the permalink. Leave a comment.