Brother, Opperdoezer Ronde and krentenmik: this was the West Frisian food week

Is there such a thing as a West Frisian cuisine? It was the question we addressed under the heading ‘Eat what you eat!’ opened the West Frisian food week. To show how versatile this region is in the culinary field. Because let’s face it: what isn’t there in West Friesland? A tour of our panel members showed that people still eat locally. The Enkhuizer Jodekoek, the Opperdoezer Ronde and the West Frisian krentenmik were mentioned as examples.

Chefs Cees Neefjes and Thijs Dekker – who both published a book about West Frisian cuisine – explained this in a striking way. “This region could be a little more proud of its own cuisine,” says Cees. The duo was also featured in an extensive video by WEEFF, in which they cooked with only local products.

There was also the National Brothers Day, established by NH and WEEFF, to once again promote West Frisian justice. in the spotlight to put. We spoke with Brenda and Franciska two real brother fans. “If I make it, half my family will be on my doorstep. Then I have to make two,” Franciska said cheerfully. We also spoke to singer and guitarist Johan Keeman, who wrote a song about his mother-in-law’s brother. “She makes the most delicious.”

Considering all enthusiastic responses the brother is still very much alive in West Friesland.

But there was more. For example, we delved into the history of seed breeding in Enkhuizen, we wondered whether the Opperdoezer Ronde still has a future, and how it is possible that so many cauliflower in this region is being renovated.

We also wondered what it actually was is the difference between the Hoornse Broeder and West Frisian krentenmik. “The West Frisian krentenmik is filled with currants, the Hoorn brother also has raisins in addition to currants,” we learned from baker Rein Otten.

Local beer breweries

All that food violence was interspersed with stories about the rise of local beer breweries and there was also the special story about Blonde Happy Peekie.

In Enkhuizen they are very proud of their seed breeding and their own Jodekoeken. We dove into the history of seed breeding and took a look at the Peijnenburg factory, where every day 400 thousand pieces roll off the line.

All stories can be read on the special theme page of ‘Eating what you eat!’