Summer Menu Kickoff: World Cup Recipe Series
The 2026 FIFA World Cup is coming to North America: 48 nations, 16 host cities, and an estimated 5 million visitors over six weeks. For foodservice operators, that’s a six-week runway to do something different with their menu.
The inspiration is already written. Every nation competing in this tournament brings centuries of culinary tradition with it, and seafood sits at the heart of more of them than you might expect. The right limited-time offering doesn’t just move product, it gives your guests a reason to keep coming back.
We’re breaking the lineup down for you country by country, product by product. For each team competing, we’re matching a Southstream product and recipe based on that particular country. Broaden the horizons of your menu with some delicious elements from around the world.
To kick off week one (pun intended), we’re featuring Sea Harvest’s premium quality Cape Hake in honor of Bafana Bafana (“The Boys”), South Africa’s national team.
For the first time since 2010, Bafana Bafana has qualified for the World Cup, with FIFA coining their resurgence as a “return to the top.” That’s a comeback worthy of celebration.
Like its corresponding team, Sea Harvest’s South African Cape Hake has a certain resilience in both the oven and the frying pan. While its texture is soft and perfectly flaky, it does not break apart when cooking, making it an optimal option for all types of cooking. Strength fit enough to take on the World Cup.
Try this comforting South African style fish dish, inspired by Cape coastal cooking and made specifically with Sea Harvest Cape Hake. The kind of recipe that will leave your customers hungry for more long after the World Cup season is over.
Traditional South African Sea Harvest Cape Hake with Tomato-Onion Sauce
Serves
4 people. Double recipe for a party of 8!
Ingredients
For the Sea Harvest Cape Hake
- 4 Sea Harvest Cape Hake fillets
- 2 tablespoons flour
- 1 teaspoon paprika
- Salt and black pepper
- 2 tablespoons oil or butter
- Lemon wedges for serving
For the tomato-onion sauce
- Fresh parsley, chopped
- 2 onions, thinly sliced
- 2 garlic cloves, minced
- 3 ripe tomatoes, chopped (or 1 can diced tomatoes)
- 1 teaspoon curry powder
- 1 teaspoon sugar
- 2 tablespoons vinegar
- 1 bay leaf
- Salt and pepper to taste
Method
- Pat the Sea Harvest Cape Hake fillets dry.
- Mix the flour, paprika, salt, and pepper in a shallow bowl. Lightly coat the Sea Harvest Cape Hake fillets.
- Heat the oil or butter in a large frying pan over medium heat.
- Fry the Sea Harvest Cape Hake for 3–4 minutes per side until golden and cooked through. Remove from the pan and keep warm.
- In the same pan, add the onions and cook until soft and lightly caramelized.
- Add the garlic and curry powder and cook for 1 minute.
- Stir in the tomatoes, sugar, vinegar, and bay leaf. Simmer for 10–15 minutes until the sauce thickens.
- Season the sauce with salt and pepper.
- Return the Sea Harvest Cape Hake to the pan briefly to warm through and absorb some of the sauce.
- Garnish with parsley and serve with lemon wedges.
Traditional Serving Suggestions
- Yellow rice with raisins
- Pap (maize porridge)
- Roosterkoek
- Fresh tomato and onion sambal
Optional South African Twist
Add 1 tablespoon of chutney to the sauce for a sweet and savory Cape flavor.
If you try this recipe, don’t forget to snap a photo and tag us on social media. Wish Bafana Bafana good luck while you’re at it with a mention and a tag as well. We’ll be back next week with another World Cup feature to elevate your summer menu.
To get your hands on that irresistible Sea Harvest Cape Hake, check out our Product Lines and contact us in time to get it on your summer menu.
Ready to work with a team that gets it? Let’s talk.
