Set in the fishing town of Velddrif, Bokkomlaan is best known for its connection to the traditional West Coast delicacy: bokkoms. These salted, wind-dried fish (typically mullet) hang in rows from wooden racks, forming one of the most recognisable sights along the lower Berg River. It’s a practice that has remained largely unchanged over time, preserving not just a method of preparation, but a way of life.
Bokkomlaan
Part of Bokkomlaan’s appeal lies in its simplicity. There’s no rush to move from one attraction to the next. Instead, visitors wander slowly along the riverfront, passing working bokkom drying yards, small cafés, local shops and art spaces housed inside old fishing buildings.
The Berg River shapes the atmosphere entirely. Early mornings bring calm water and fishing boats drifting quietly through the estuary, while gulls circle overhead and birdlife moves through the reeds along the riverbanks. This section of the Berg River Estuary is known for its waterbirds, including herons, cormorants, and kingfishers.
Fishing culture remains part of daily life here, giving the area a sense of authenticity that continues to draw visitors back.
How Bokkoms Are Made
Bokkoms are made using a traditional curing and drying process that has been practised along the West Coast for generations. Fresh mullet, locally known as harders, are cleaned and packed in coarse salt to preserve the fish and draw out moisture. After salting, they are rinsed and hung in bunches on wooden racks or lines to dry naturally in the sun and coastal breeze.
This drying process can take several days, depending on the weather, and gives bokkoms their distinctive salty flavour and firm texture. Along Bokkomlaan, the sight of bokkoms hanging out to dry remains one of the area’s most recognisable traditions.
The Cultural Significance of Bokkoms
Bokkoms are deeply woven into the identity of the West Coast. Long before refrigeration, drying and salting fish became an important way for fishing communities to preserve their catch, particularly in towns like Velddrif where life revolved around the river and sea.
Over time, bokkoms became more than just preserved fish. They evolved into a symbol of local heritage, family tradition, and the resilience of West Coast fishing culture. Many bokkom producers along Bokkomlaan still rely on techniques passed down through generations, helping preserve a practice that remains closely connected to the history of the region.
Today, bokkoms continue to attract both locals and visitors wanting to experience an authentic part of the West Coast’s culinary and cultural identity.
Best Time to Visit
While Bokkomlaan can be visited year-round, each season brings a slightly different atmosphere to the riverfront.
- Summer offers long, warm days ideal for lingering by the water, enjoying fresh seafood, and exploring the lane at a relaxed pace.
- Autumn introduces milder temperatures and quieter surroundings, making it one of the most comfortable times to visit. The softer light and calmer pace suit Bokkomlaan particularly well.
- Winter brings a moodier charm, with mist drifting over the Berg River, cooler air, and a sense of stillness that adds to the area’s character.
- Spring adds bursts of colour to the surrounding landscapes, along with increased birdlife throughout the estuary.
Mornings are often the most rewarding time to visit, especially if you’d like to experience the fishing activity and see bokkoms hanging out to dry before the area becomes busier later in the day.
Getting There
Bokkomlaan is just over an hour’s drive from Cape Town, making it an easy day trip or a worthwhile stop if you’re exploring the West Coast. The route itself is straightforward, gradually trading urban scenery for open landscapes and coastal air.
Accommodation in Velddrif
For a comfortable, easy-going stay, Quagga River Lodge offers self-catering accommodation right on the Berg River. With five fully equipped chalets sleeping up to four guests each, it’s well suited to couples, families or small groups. Iit’s a convenient base for exploring while still enjoying a quieter, riverside setting.
FAQ: Frequently Asked Questions About Bokkoms
What are bokkoms?
Bokkoms are a traditional West Coast delicacy made from small fish that are salted and air-dried. They’re known for their strong, salty flavour and are often enjoyed as a snack, with bread, or alongside a cold drink.
How are bokkoms made?
The process is simple but time-honoured. Fresh fish are cleaned, salted, and then hung on wooden racks to dry naturally in the coastal wind and sun.
What fish is used to make bokkoms?
Bokkoms are traditionally made from mullet, locally known as “harders.” These fish are well suited to the drying process and give bokkoms their distinctive taste and texture.
Where is Bokkomlaan?
Bokkomlaan is located in the fishing town of Velddrif on South Africa’s West Coast, along the Berg River. It’s about a 90-minute drive from Cape Town, making it an easy day trip.
When is the best time to visit Bokkomlaan?
Bokkomlaan can be visited year-round, but mornings are often the most rewarding. That’s when you’re most likely to see fishing activity and bokkoms hanging out to dry, with fewer crowds and a quieter atmosphere.
Are bokkoms an acquired taste?
For many, yes. Their salty, fish-forward flavour can be quite bold if you’re trying them for the first time. That said, they’re a staple of West Coast culture and well worth tasting at least once.
Can I see how bokkoms are made?
Absolutely. One of the unique aspects of visiting Bokkomlaan is that the process happens out in the open. While production methods may vary slightly between producers, the overall technique is easy to observe as you walk along the lane.
Are bokkoms cooked before eating?
No, bokkoms are cured through salting and drying rather than cooking. They’re ready to eat as they are, though some people prefer to lightly grill or braai them.
How do you eat bokkoms?
They’re often enjoyed eaten whole, flaked onto bread or served with butter and apricot jam for a classic sweet and salty combination. Some also pair them with beer or wine.
What do bokkoms taste like?
They have a strong, salty, umami flavour with a firm, slightly chewy texture. The taste reflects their drying process and coastal origins.
How should bokkoms be stored?
Keep them in a cool, dry place. If you’re not eating them straight away, they can be stored in the fridge to extend freshness.
Why are bokkoms important to the West Coast?
They represent a long-standing fishing tradition and a way of preserving food that dates back generations. Bokkoms are as much about culture and heritage as they are about flavour.
