Traditional Smoorsnoek

Buy some smoked snoek, check your store cupboard for the other ingredients and enjoy preparing and eating this traditional favourite.


  • 1 T (15 ml) oil
  • 1 T (15 ml) butter
  • 2 onions, sliced
  • ½ t (2,5ml) Ina Paarman’s Green Onion Seasoning
  • 3 potatoes, diced
  • 400 g tin whole chopped tomatoes (use juice as well)
  • 1 t (5 ml) sugar
  • 1 t (5 ml) Ina Paarman's Chilli & Garlic Seasoning
  • 250 g smoked snoek, skinned and carefully boned and flaked
  • chopped parsley to garnish

Sauté the sliced onion, pre-seasoned with Green Onion Seasoning, in the oil and butter mixture. Add the diced potatoes and stir-fry until golden. Add tomatoes, sugar and Chilli & Garlic Seasoning. Simmer gently until the potatoes are cooked. Add snoek and heat through. Garnish with chopped parsley.

Serve with a green salad on the side. Rice was traditionally served. Here is a quick tip for cooking rice the easy way:

Thermos Rice

When you boil the kettle for early morning tea, rinse out a thermos flask with boiling water. Put 1 cup (250 ml) rice, 2½ cups (625 ml) boiling water and 1 T (15 ml) Ina Paarman’s Chicken or Vegetable Stock Powder in the flask. Screw on the cap. At dinner time shake out the cooked rice. Taste for seasoning. Fork some chopped parsley and 1 t (5 ml) of butter through before serving. If not hot, or not quite cooked enough, finish off in the microwave for 3 minutes on high.


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