Smoorsnoek – Recipe

A fishy story. 
Here is the recipe for the Smoorsnoek column. It is a classic Cape Malay dish and the recipe is adapted from Cass Abrahams’s now classic “Cass Abrahams Cooks Cape Malay: Food from Africa”. Hope you enjoy!
  • 1 Onion, Large, thinly sliced
  • 2 Cloves of garlic, Chopped finely
  • 2 Cloves, Whole
  • 2 Allspice, Whole berries
  • 4 tablespoons Vegetable oil
  • 2 Tomatoes, Large, peeld and chopped
  • 2 Chillies, Red or green, finely chopped
  • 4 Potatoes, Medium sized, cut into 1 cm cubes
  • 500 grams Smoked snoek, Bones removed and flaked
  • Black pepper , Cracked, to taste

    Smoorsnoek with Basmati Rice and Peach Chutney

 1. Add oil to a large saucepan, and and unions, garlic, allspice and cloves. Fry till onions and garlic are lightly brown. Be careful not to burn the garlic, it gets bitter.

2. Add chopped tomatoes and chillies, and sauté for about 10 minutes.

3. Add the potatoes and cook over low heat for about 15 minutes or until the potatoes are soft. Add the snoek and cook for a few more minutes. Make sure that the mixture does not stick to the bottom of the pan and burn. Add a little water or fish stock if needed to keep the mixture moist.


3 Comments Add yours

  1. Cynthia says:

    Thank you for all your wonderful recipes. My only regret is that I have only discovered them recently.
    At what point is the flaked snoek added… I have never made this before but would love to try it.

    1. Hi Cynthia. Thank you for pointing out the omission. I am so sorry. I have updated the recipe. The snoek is added at the end when the potatoes are cooked just soft. Since the snoek is already cooked, it does not require a lot of cooking time. Thanks again with warm regards.

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