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Smoor snoek with white rice

Solene Smith, a local fisherwoman, shares her authentic traditional seafood recipe with us. Buy the book, Beyond the Blue – Women of the Sea, to read her and 16 other fisherwomen’s stories.

Solene Smith (left) shares her story in Beyond the Blue.

Smoor snoek with white rice (with cabbage as an option)

Solene Smith from Langebaan


  • ½ snoek, filleted

  • 4 onions, chopped

  • 6 potatoes, cubed

  • 2 tsp (10 ml) garlic, chopped

  • 1 green pepper, chopped

  • 2 tomatoes, chopped

  • 4 whole cloves

  • Salt and pepper, to taste

  • 1½ tsp (7,5 ml) fine nutmeg

  • ½ cabbage (for the snoek cabbage option)


  1. Steam the snoek separately first, seasoned with salt and pepper (and any other preferred seasoning), to taste.

  2. Debone and flake the snoek.

  3. Braise the onion, garlic, and green pepper in a bit of oil. Add the cloves and tomato and braise until soft. (At this stage, if you want to make the cabbage option, you can add the chopped cabbage.) Add potatoes and braise until brown. Then add the snoek, and simmer until done.

  4. Sprinkle the nutmeg over.

  5. Serve with white rice garnished with chopped parsley.

To read more about Solene Smith and the other fisherwomen featured in Beyond the Blue, buy the book here.


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