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Smoorsnoek

If ever there was a fish to sum up traditional South African food, it’s snoek. While highly versatile and easy to cook, we love it smoked and folded into a delicious chunky pate. Another favourite way to prepare this that just speaks to our South African souls, is whole snoek braaied on the coals with apricot jam basting.

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CategoryDifficultyBeginner

Yields4 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins

 15 ml vegetable oil
 2 medium onions, finely sliced
 1 clove garlic, crushed
 1.25 tsp dried chilli flakes
 500 g sweet potatoes, peeled and diced into 1 cm cubes
 2 ripe tomatoes, seeded and diced
 250 g smoked snoek, bones and skin removed and shredded
 Juice of 1 small lemon
 Handful of fresh coriander, finely chopped

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Ingredients

 15 ml vegetable oil
 2 medium onions, finely sliced
 1 clove garlic, crushed
 1.25 tsp dried chilli flakes
 500 g sweet potatoes, peeled and diced into 1 cm cubes
 2 ripe tomatoes, seeded and diced
 250 g smoked snoek, bones and skin removed and shredded
 Juice of 1 small lemon
 Handful of fresh coriander, finely chopped

Directions

Smoorsnoek

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