African Recipes

Traditional South African Skilpadjies

Traditional South African Skilpadjies

Skilpadjies is a traditional South African dish consisting of sheep liver that is wrapped in a layer of caul fat. 

The liver is typically minced and combined with coriander, onions, and Worcestershire sauce. 

The whole concoction is grilled over hot coals until the caul fat develops a crispy texture.

The dish is usually paired with bread or mealie pap on the side.

 

 

RECIPE INGREDIENTS

1/2 lb ground lamb rump (or other lean cut of meat such as lamb leg, beef chuck, pork loin)

1/2 lb ground lamb liver (or beef or pork liver)

1/2 lb ground lamb breast (or other fatty cut of meat such as pork belly, beef navel, beef short rib)

1/4 lb caul fat

1/4 cup chopped scallions

1 medium onion finely chopped

1 large egg (optional)

5 teaspoons ground coriander

1 teaspoon salt

fresh ground black pepper

(optional) wheel of either Brie or Camembert, cut into small chunks

 

 

DIRECTIONS ON TRADITIONAL SOUTH AFRICAN SKILPADJIES

Put the ground meat, onions, scallions, egg (optional), coriander, salt, and pepper into a mixing bowl and combine thoroughly.

Form little patties. I made mine roughly 1.5 inches in diameter and roughly 0.75 inches thick.

If you are adding the cheese (Brie or Camembert), make sure you’ve got chunks hidden inside your patties.

Wrap your patties in a layer of caul fat. It sticks pretty well to the meat.

Preheat you frying pan with your favorite cooking oil.

Pan fry the patties turning every 30 seconds to ensure even cooking until they form a deep brown crust.

READ ALSO:   How To Prepare Ghanaian Salad

 

HERE ARE MORE RECIPES FROM SOUTH AFRICA

VETKOEK ( FRIED BREAD) RECIPE

POTJIEKOS RECIPE

ROOSTERKOEK RECIPE

MELKTERT(MILK TART) RECIPE

 

RECIPE VIDEO

 

MAN SHALL NOT LIVE BY BREAD ALONE,BUT BY EVERY WORD(JESUS) THAT PROCEEDETH OUT OF THE MOUTH OF GOD.kjv

Traditional South African Skilpadjies

Serves: 3 Prep Time: Cooking Time:
Nutrition facts: 100 calories 10 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1/2 lb ground lamb rump
  • 1/2 lb ground lamb liver (or beef or pork liver)
  • 1/2 lb ground lamb breast
  • 1/4 lb caul fat
  • 1/4 cup chopped scallions
  • 1 medium onion finely chopped
  • 1 large egg (optional)
  • 5 teaspoons ground coriander
  • 1 teaspoon salt
  • fresh ground black pepper
  • (optional) wheel of either Brie or Camembert

Instructions

  • Put the ground meat, onions, scallions, egg (optional), coriander, salt, and pepper into a mixing bowl and combine thoroughly.
  • Form little patties. I made mine roughly 1.5 inches in diameter and roughly 0.75 inches thick.
  • If you are adding the cheese (Brie or Camembert), make sure you’ve got chunks hidden inside your patties.
  • Wrap your patties in a layer of caul fat. It sticks pretty well to the meat.
  • Preheat you frying pan with your favorite cooking oil.
  • Pan fry the patties turning every 30 seconds to ensure even cooking until they form a deep brown crust.

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