First posted: Nov 29, 2012

Simple Sweet Potato Smoorsnoek


Smoorsnoek is not only gluten and wheat free and low GL, but is also an old Cape Malay Classic and just another reason to be proudly South African. It’s a one dish doddle to make, and leaves you wanting to eat it for breakfast, lunch and dinner. I have used healthier Sweet Potatoes and added in lovely fresh dill for an updated version, as well as peas for their pretty little pops of colour.



Cooks in:        Serves:4

  • 1 large sweet potato (about 300g), peeled and cut into 1.5cm cubes
  • 1/2 cup peas
  • 1/2 Tbsp butter
  • 1/2 Tbsp olive oil
  • 1 red onion, chopped
  • 1 clove garlic, chopped
  • 1 fresh chill, de-seeded and chopped
  • 200g smoked snoek, flaked into pieces and bones removed (or any smoked white fish)
  • 1 Tbsp chopped fresh dill
  • 1 Tbsp lemon juice
  • Salt and freshly ground black pepper to taste
  • Fresh crusty bread, for serving

What to do

1. Boil the potato cubes in a medium-sized pot of salted boiling water for 15 minutes, or until cooked through and can be easily pierced with a knife. Add in the peas for the last 2 minutes of cooking time. Then drain and set aside.

2. Heat the butter and olive oil in a heavy-based frying pan on medium-high heat. Fry the onion until translucent, about 3 minutes, then add in the garlic and chilli and cook for another minute. Then add the snoek and potatoes to the pan.

3. Stir gently until the ingredients are well combined, remove from the heat, sprinkle over the fresh dill, lemon juice and a generous pinch of salt and freshly ground black pepper and serve immediately with slices of fresh crusty bread.

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