📝 About This Recipe
A soul-warming staple of the Cape Malay community, the Smoortjie is a masterclass in the 'braised' cooking technique, balancing sweet, tangy, and spicy notes. This fusion dish reflects the rich heritage of Cape Town, combining Dutch-influenced sausages or salted fish with vibrant Southeast Asian spices and a luscious tomato base. It is a humble yet deeply flavorful comfort food that turns simple pantry staples into a fragrant, crimson-hued masterpiece.
🥗 Ingredients
The Base
- 3 tablespoons Vegetable Oil (or any neutral oil)
- 3 pieces Large Yellow Onions (thinly sliced into half-moons)
- 4 pieces Garlic Cloves (finely minced)
- 1 teaspoon Fresh Ginger (grated)
The Protein
- 500 grams Viennas or Smoked Sausage (sliced into 1cm rounds (substitute with flaked salted snoek for fish version))
Spices and Aromatics
- 2-3 pieces Dried Red Chilies (crushed, or 1 tsp chili flakes)
- 2 pieces Green Chilies (slit lengthwise for subtle heat)
- 1/2 teaspoon Turmeric Powder
- 1-2 tablespoons Sugar (to balance the acidity of the tomatoes)
The Sauce
- 6 pieces Ripe Roma Tomatoes (blanched, peeled, and chopped (or 1 can of chopped tomatoes))
- 1 tablespoon Tomato Paste (for deep color and richness)
- to taste Salt and Black Pepper
- 1/4 cup Fresh Cilantro (Dhania) (roughly chopped for garnish)
👨🍳 Instructions
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1
Heat the vegetable oil in a large, heavy-based pan or Dutch oven over medium heat until shimmering.
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2
Add the sliced onions to the pan. Sauté them slowly for 10-12 minutes until they are soft, translucent, and just beginning to turn a golden caramel color. Do not rush this; the onions provide the sweetness.
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3
Stir in the minced garlic, grated ginger, and slit green chilies. Cook for another 2 minutes until fragrant, being careful not to burn the garlic.
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4
Add the sliced sausages (or Viennas) to the pan. Brown them slightly with the onion mixture for about 5 minutes until they start to plump up.
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5
Sprinkle in the turmeric, crushed dried chilies, and sugar. Stir well to coat the sausages and onions in the spices.
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6
Add the chopped tomatoes and the tablespoon of tomato paste. Stir to combine all ingredients thoroughly.
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7
Reduce the heat to low. Cover the pan with a tight-fitting lid and allow the mixture to simmer gently for 15-20 minutes. The tomatoes should break down into a thick, jammy sauce.
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8
Occasionally check the pan; if the sauce looks too dry, add a splash of water (about 2-3 tablespoons) to maintain a stew-like consistency.
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9
Taste the sauce. Season with salt and black pepper. Adjust the sweetness by adding a little more sugar if the tomatoes are particularly acidic.
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10
If using the fish version (salted snoek), add the pre-soaked and flaked fish at this stage and simmer for just 5 minutes to heat through.
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11
Remove from heat and garnish generously with freshly chopped cilantro.
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12
Let the dish rest for 5 minutes before serving to allow the flavors to settle and intensify.
💡 Chef's Tips
Always use more onions than you think you need; they are the heart of a good smoortjie's texture. If using salted fish (like Snoek), ensure you soak it in water for at least 2 hours and rinse thoroughly to remove excess salt before adding to the pot. For a deeper flavor profile, try adding a pinch of ground cumin or coriander during the spice step. Avoid overcooking the sausages to the point they burst; low and slow heat is the secret to a tender smoortjie. Leftovers taste even better the next day as the spices have more time to meld with the tomato base.
🍽️ Serving Suggestions
Serve hot over a bed of fluffy white basmati rice to soak up the sauce. Pair with buttery, flaky Cape Malay Roti for a truly authentic experience. Accompany with a side of 'Atchar' (spicy pickled mango) for an extra punch of flavor. Enjoy with a glass of ice-cold ginger beer or a light, crisp Chenin Blanc. For a traditional breakfast, serve leftovers on thick slices of toasted white bread.