27 July 2009

For Those who Love Sour Tastes: Smilax

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I have previously given you the stir fry version of smilax which is also known as catbriers, greenbriers, prickly-ivys or sarsaparilla. I later decided to cook the stew version. This dish is the first of its kind, there are no other recipes out there. So if you would like to have a taste this sour dish, go ahead and try it out. Don't forget you can add yoghurt mixed with crushed garlic as a topping. They go wonderfully well together!


  • 500gr of smilax
  • 1 middle size onion, finely chopped
  • 1 middle size tomato, peeled and chopped
  • 1/2 a small cup of rice, washed in a strainer
  • 1 desert spoon of red pepper paste
  • 1 tablespoon of lemon juice
  • 1/2 a small cup of olive oil
  • 4 cups of hot water
  • salt


  1. Remove the woody parts of the smilax, wash and chop.
  2. Put the finely chopped onion in a pot with the olive oil and cook for 2 minutes.
  3. Add the chopped tomato, red pepper paste, washed rice and 4 cups of hot water.
  4. Next add the chopped smilax and 1 tablespoon of lemon juice and cook for 25 minutes.

Come on and ask!

  • Use the soft bits of smilax, as in the picture. Remove the tough, woody parts.
  • To eat with yoghurt mixed with crushed garlic, cook the smilax with less water.

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