For Those who Love Sour Tastes: Smilax

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!




Ingredients

• 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

Directions

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.