Southern Africa · Street food
Skilpadjies (Minced Liver Wrapped in Caul Fat)
Rich parcels of spiced minced lamb liver wrapped in delicate caul fat and grilled over glowing charcoal embers until blistered and crisp.
The story
Originating in the arid Karoo region among Afrikaner pastoralists, skilpadjies (literally 'little tortoises' due to their domed appearance) remain a coveted braai starter. They were historically created to utilize offal immediately after sheep slaughter before spoilage set in. The secret to a non-bitter filling lies in stripping the liver's fibrous outer capsule and soaking it in salted milk before mincing.
Cook this next
Boerewors Braai with Tomato Smoor
Juicy, spiced beef sausage grilled over open hardwood coals, served in fresh rolls with rich caramelized tomato smoor.
Chakalaka (Spicy Vegetable Relish)
A fiery, vibrant South African relish of braised peppers, coarse grated carrots, aromatics, and baked beans.
Inhloko (Slow-Simmered Cow Head)
Succulent, gelatinous cow cheek and tongue braised slowly in a minimalist spiced broth until fork-tender and unctuously rich.
Koeksisters (Braided Syrup-Infused Doughnuts)
Golden, crisp braided pastries plunged straight from smoking-hot oil into ice-cold spiced citrus syrup for an explosive syrupy crunch.