First posted: Nov 25, 2015

Sweet Potato ‘Smoorsnoek’


This recipe veers quite far off the traditional ‘smoorsnoek’ path, but it’s a pretty smashing way to start off the day so I hope the purists will forgive me.



Cooks in:        Serves:4

  • 1 large sweet potato (about 300g), peeled and cut into 1.5cm cubes
  • 1/2 cup frozen peas (or use 2 handfuls baby spinach)
  • 1/2 Tbsp butter
  • 1/2 Tbsp olive oil
  • 1 red onion, chopped
  • 2 large tomatoes or 1 cup cherry tomatoes, chopped
  • 1 clove garlic, chopped
  • 1 fresh chilli, de-seeded and chopped
  • 1 tsp ground cumin
  • ½ tsp ground allspice
  • 200g smoked snoek, flaked into pieces and bones removed (or any smoked white fish)
  • 1 Tbsp chopped fresh dill
  • 1 Tbsp lemon juice and zest of 1/2 lemon
  • 2 ripe avocados, roughly cubed
  • Salt and freshly ground black pepper to taste
  • Fresh crusty bread, for serving (optional)
  • 4 eggs

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 5 minutes, then add in the tomato, garlic, chilli and cumin and cook for another minute. Then add the snoek and potatoes to the pan and stir gently until the ingredients are well combined. Remove the pan and set aside.

3. Meanwhile, poach or soft-boil your eggs (or fry, it's up to you).

4. To serve, sprinkle over the fresh dill, lemon juice and zest, and a generous pinch of salt and freshly ground black pepper and your avocado cubes. Serve immediately with slices of fresh crusty bread and top with a poached or softly boiled egg.

Photo from 'Sarah Graham's Food Safari' by Ricardo de Leça.

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