For hundreds of years humans have made use of herbs and plants to enhance their food, or benefit medicinally. The region of the Cederberg is no different and we owe these unique flavour finds to the Khoi and San of our past. Bring the unique taste of Kagga Kamma, and the Cederberg, home with you, with this fynbos-inspired recipe.
- 100 grams caster sugar
- 4 tablespoons fynbos honey
- 1½ teaspoons bicarbonate of soda
Combine the sugar and fynbos honey in a saucepan and stir together to combine. Place the pan on the heat and let the mixture start to melt. It will become a darker brown colour and start to make bubbles. Avoid stirring it too much at this stage. It will take about 3 minutes.
Turn off the heat, whisk in the bicarbonate of soda, It will become a cloudy, pale gold. Turn this out immediately onto a piece of reusable baking parchment. or greased foil.
Leave until set and then bash at it using a wooden spoon, so that it splinters into many glinting pieces.
Recipe adapted from www.grootbos.com/
Fynbos honey is a uniquely South African honey. This honey is collected from bees harvesting pollen from a whole range of fynbos, generally from the mountainous areas in the southern part of South Africa, giving the honey a uniquely strong taste and usually a darker colour.