Justin Bonello’s strandloper crayfish Posted on 17 September 2010 I filmed the last episode of our second season on Robben Island. Beyond it being the prison where Nelson Mandela was incarcerated by the apartheid government for 18 years, it has a rich cultural and culinary history that extends through the millennia. This two ingredient recipe is as old as the hills and tastes just brilliant. For two people you’ll need 2 fresh crayfish A drizzle of sea water Cooking instructions Make a fire with hardwood. Clean the crayfish by placing them belly-side down and cutting from the tails to the heads. Remove the dark, thin entrails and rinse out in fresh sea water. Place the crayfish shell-side down directly on coals. Cook for about five minutes until the flesh goes from translucent to white and the shells turn red. Turn them over and cook for a further three or four minutes. To serve, pull the flesh out of the shell, drizzle with sea water and eat immediately with your bare hands. For more recipes and outdoor cooking ideas, read Justin Bonello’s Cooked in Africa: A cooking journey through Southern Africa. Also read: The ultimate Braai Day recipe guide Related Posts Taste the whole of Stellenbosch in one room: Simon Wine Emporium 17 May 2022 The Simon Wine Emporium is a tasting room and online store dedicated exclusively to labels... read more Global interest in rooibos sees an influx of tourists to the Cederberg 13 May 2022 A staple of every South African kitchen cabinet, rooibos is garnering international attention after being... read more Constantia Valley is serious about Sauvignon Blanc 4 May 2022 Constantia Valley is perfect for growing Sauvignon Blanc grapes, with its ocean breeze, warm temperatures... read more PREV ARTICLE NEXT ARTICLE
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Global interest in rooibos sees an influx of tourists to the Cederberg 13 May 2022 A staple of every South African kitchen cabinet, rooibos is garnering international attention after being... read more
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