Nothing says Easter in Mzansi like a plate of pickled fish and a warm, buttery hot cross bun. Whether you’re road-tripping, spending time with loved ones, or simply enjoying the break, the Easter weekend is all about food, family, and faith.
In this special Good Friday edition, we’ve asked a few of Mzansi’s favourite chefs to share their most cherished Easter food memories.
From Cape Town’s townships to family kitchens where secrets were passed from one generation to the next, these chefs share stories of love, laughter, and that one aunty who always made the best pickled fish.
No Easter without pickled fish
Easter holidays are special because of the memories and the chance to step away from the everyday hustle, says chef and TV host Nwabisa Lisa, founder of KwaLisa Soulfood in Gugulethu, Cape Town.
“I come from a family of cooks. We love giving, hosting, and showing love through food,” she says.
“Back then, my mother was the star of the show. We would simply wait for the day of those meals, cooked with care, with the aroma of butter, onions and sour ingredients filling the house.”
For her, Easter has always been tied to faith, flavour, and family.
Nwabisa Lisa
“The colour memory I have for Easters is church, hot cross buns, and pickled fish – all shared with family in between church services.”
These days, she admits, times have changed. “I now live with people who don’t care much for traditional Easter meals, but the church vibes are always there.”
When asked if she’d change a thing about the Easter table, she simply replies, “I wouldn’t. If it’s not broken, let’s not fix it. For me, Easter holidays in Mzansi are nothing without the pickled fish and hot cross buns tradition.”
According to Lisa, the traditional recipes don’t need any modifications, and she now finds that using warm milk and melted butter in hot cross buns makes them remarkably soft.
Recently, she’s developed a fondness for toasted hot cross buns. “Those raisins even taste sweeter,” she says.
Faith and tradition meet halfway
Bridging the gap between faith and culinary tradition, Shihaam Domingo, founder of The Domingo Effect Roots and affectionately known as The Food Witch from Retreat in Cape Town, shares equally compelling memories.
“My father would go to the harbour to check for the right sizes – the perfect fish – at least three weeks before Easter.”
Back then, she says, there were times when fish were abundant and a van would drive through the neighbourhood, selling straight from the back. “My mother never baked hot cross buns herself, but she knew which bakeries made the nicest ones. We never had pickled fish without them.”
She remembers being tasked with peeling onions while her mother handled the rest of the prep.
“Making pickled fish to this day feels like a big deal. It’s something I’ve carried with me since childhood.”
Shihaam Domingo
Although she grew up in a Muslim household, Domingo says her mother would prepare pickled fish for the entire street, including the Christian families across the road. “That’s the kind of love we shared – it was loud and generous during this time of the year.”
Snoek remains her fish of choice. “It’s indigenous to the Cape, and I’ve stuck with that tradition.”
For Shihaam, the secret to excellent pickled fish starts with mastering the art of frying, where the flavour truly comes to life.
While she still uses her mother’s recipe, Domingo adds her own twist, something she picked up from a friend: “A few dried apricots in the vinegar mix – they work beautifully.”
She recommends letting the fish pickle for at least a week. As for the finishing touches? “A hot cross bun with butter and cheese sums it all up. That’s what makes Easter for me.”
This final touch perfectly encapsulates the spirit of Easter, blending tradition with a hint of innovation.
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