The Post- Ride Poke

Bicycling (South Africa) - - INSIDE - BY ANDRÉ VALEN­TINE

It’s not what you’re think­ing. Or that slightly awk­ward Face­book re­ac­tion. It’s the new, high-pro­tein raw fish dish that’s set to re­vi­talise your post-ride nu­tri­tion.


Poke (pro­nounced po-key) is a raw-fish salad, served in a bowl. In fact most of the in­gre­di­ents are raw, so they main­tain their nu­tri­tional value; they’re gluten-free, and they’re high in pro­tein, vi­ta­mins and nu­tri­ents, mak­ing this the per­fect post-ride re­cov­ery meal. Ac­cord­ing to Max Botha, co- owner of Cape Town poke restau­rant Hokey Poke, it be­gan as a Hawai­ian dish made with raw reef fish, mixed with sea­weed, crushed nuts and sea salt. “Japanese im­m­grants in­tro­duced soya sauce, short- grain rice and yel­lowfin tuna, which is now con­sid­ered the main in­gre­di­ent.” But there’s no set recipe, and poke bowls may con­tain any­thing from kale and av­o­cado to beans, and even mango. “You can put in­gre­di­ents from dif­fer­ent worlds in a bowl. As long as the flavours work, they can live to­gether,” says Botha. Here are some ex­am­ples, and a recipe to try:

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