GESMOORDE SNOEK

Serve 6

When using salted snoek, soak in water for at least 4 hours, changing the water at least twice.

1 large onion, sliced

2 cloves garlic, chopped

2 cloves

2 allspice

60ml (4tbsp) vegetable oil

2 large tomatoes, skinned and chopped

6 medium potatoes, cubed

500 g (18 oz) smoked or salted snoek, flaked

freshly ground black pepper

Fry the onion, garlic, cloves and allspice in oil until onion is lightly browned. Add the tomatoes and chillies and braise for 10 minutes. Add the potato cubes and simmer for 15 minutes or until potatoes are almost cooked. Add flaked snoek and pepper and cook until potatoes are done. Serve on a bed of Tastic rice with blatjang.

Recipes: Cass Abrahams cooks Cape Malay: Food from Africa

Food Styling: Pete Goffe-Wood, PGW Eat