• 200 g butternut cubed
  • 200 g sweet potato, cubed
  • 2 cinnamon sticks
  • 2 T oil
  • 1 onion finely chopped
  • 2 cloves garlic
  • 3 T Moroccan spice
  • 2 x 400 g cans pilchards
  • 1 x 400 g can chickpeas
  • Handful coriander 

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1. In a saucepan, add butternut, sweet potato and cinnamon, cook in 1/2 cup water until vegetables are tender. Remove from stove and set aside.

2. In another saucepan, heat oil and sauté onions and garlic together. Add Morrocan spice and cook for another 5-7 minutes on low heat, stirring continuously.

3. Separate the fish and sauce and set the fish aside. Pour the sauce into the pan, followed by cooked vegetables, and the water that remains. Add coriander and cook together for another 3 minutes until well blended. Add fish and stir to combine and heat through for about 4 minutes. Add coriander and serve with mealie rice.