LUNCH AT EXPO WESTERN CAPE, EX - EXPO WP

Crayfish Curry is one of Cape Town's delectable meals, better known locally as Kreef Kerrie and is one of the most desirable seafood in the Cape. It's been the staple diet of subsistence fisherman and the lower income groups along the coastal regions of  South African for scores of years. However, today Crayfish has become a sort after commodity and fetch huge prices in restaurants. It is recognized as a international delicacy and eaten in several countries that don't have Crayfish in their waters and even in inland countries without seas.  Crayfish curry was extremely popular at EXPO WP and many many families flocked over weekends to have  Crayfish for lunch at Expo Western Cape, served with savoury white rice. The locals call it "gesmoored rys". Essentially braised rice flavoured with cardamon, cinnamon sticks and butter.  This meal isn't only mouth watering but also taste bud tantalizing.

A delectable pot of tangy Crayfish Curry.

South Africa exports the bulk of its Crayfish which the government calls "Red Gold". France as a country has been buying live Crayfish from South Africa for years, to be bred in the seas locally. Spain and Portugal and Japan are huge on South African sea products especially long line hake, tunny, albacore, abellone (perlemoen) and last but not least Crayfish. But these exports and GDP comes at the detriment of the South African population, because we have government legislated catch restriction and size restrictions. Contravening these regulations are punishable by law, however if and when we do acquire a few crayfish, we turn it into a feast.

Succulent Crayfish tails in a tangy spicy gravy on a bed of "gesmoorde" rice. 

Ever since the price of Crayfish has gone through the roof, Crayfish tail curry has become very popular at Weddings, which gives it a stamp of affluence. Crayfish can be prepared in various ways. A favorite is to cut off its tail, slice it open lengthwise, remove its intestinal tract, wash it in cold water and cover it with garlic butter, salt and ground pepper then grill it. Crayfish goes very well in a seafood potjiekos and is very popular with campers. Crayfish tails can also be grilled over an open flame. Crayfish is best cooked in salt water or seawater and eaten with salads with a dash of lemon and some "corn on the cob".

There are several other ways to prepare crayfish but Crayfish Curry is unique to Cape Town. The larger Crayfish has thick legs filled with the same flesh as is in the tails. A typical family South African eating Crayfish simply enjoys cracking the legs with their teeth to remove and eat the delicious flesh inside. Crayfish are seasonal are abundant here in South, along both our Atlantic coast as well as in False Bay - Indian Ocean during catch season. Many, many tourists flock to our local restaurants during this period to sample the cuisine from our seas.

Should you be interested in making your own Crayfish Curry, you can get the recipe at Foods of the Cape. But is you interested in making some QUICK CASH, check this out.

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Succulent Roasted Lamb at Wedding.