Skilpadjies and the men from the Karoo

Have you ever tried braaing something called a "skilpadjie". Neither had I but in the interest of being a real South African male I thought  would give it a bash.

If you are a bit a soutjie like me your idea of a braai probably involves chicken, chops and the occasional sosatie. Your idea of being adventurous probably involves braaing a fish.

 

Wikpedia defines a "skilpadjie" as being a traditional South African food, also known by other names such as "muise", "vlermuise" and "pofadder".

The dish is lamb's liver wrapped in "Netvet" (caul fat), which is the fatty membrane that surrounds the kidneys. Most cooks mince the liver, add coriander, chopped onion, salt and Worcestershire sauce then wrap balls of this mixture with the Netvet and secure with a toothpick. The balls, approximately 80mm in diameter, are normally grilled over an open charcoal fire and ready when the fat is crisp.

 

OK well the above mentioned defintion is probably enough to put you off for life. Having said that the guys up in the Karoo swear by double brandy and cokes and skilpadjie's and those okes know a thing or two about braaing so I thought I would give them a try.

 

I bought a pre packaged and marinaded pack of skilpadjies from a butcher in the small coastal town of Kleinmond. I lit up a conventional wood braai and when the coals were ready put them on the grid. Within minutes I was a convert. The fat drips out of the skilpadjies onto the hot coals and smells delicious. They didn't taste like I thought they would - they tasted way better. The taste is rich and gamey.

 

I would definitely recommend trying these. It's well worth the risk.

(Dodgy Dave).