South African
Skilpadjies
Skilpadjies are traditional South African lamb liver parcels wrapped in caul fat and cooked slowly over the braai until the outside is crisp and the centre stays tender. They are rich, peppery, and best eaten hot with pap, roosterkoek, or a sharp tomato relish.
Watch it madeWolkberg Artisans · 12:38
Ingredients
- Lamb liver, trimmed of sinew and large veins300g
- Caul fat, rinsed120g
- White vinegar1 tbsp
- Small onion, finely grated1/2
- Fine salt3/4 tsp
- Freshly ground black pepper1 tsp
- Ground coriander1 tsp
- Ground cloves1 pinch
- Worcestershire sauce1 tsp
- Fresh parsley, finely chopped1 tbsp
Method
- Place the caul fat in a bowl of lukewarm water with the vinegar and soak for 10 minutes to soften it and remove any strong smell.
- Pat the lamb liver dry, then chop it very finely with a sharp knife or pulse briefly in a food processor until coarse, not smooth.
- Mix the chopped liver with the grated onion, salt, black pepper, coriander, cloves, Worcestershire sauce, and parsley.
- Drain the caul fat, spread it gently on a board, and cut it into 4 squares large enough to wrap the filling.
- Divide the liver mixture into 4 portions and shape each into a short, thick patty.
- Place one liver patty on each piece of caul fat, fold the sides over, and roll neatly into compact parcels with the seam underneath.
- Prepare a braai with medium coals; the heat should be steady enough to render the fat without burning it.
- Place the skilpadjies seam-side down on a clean grid and braai for 15 to 18 minutes, turning often, until the caul fat is golden, crisp, and mostly rendered.
- Rest for 3 minutes before serving hot, traditionally with pap, roosterkoek, or a tangy tomato-and-onion smoor.
Common questions
Can I substitute the caul fat if I can’t find it?
Caul fat is best because it melts and bastes the liver as it cooks. If unavailable, use thin bacon strips or netted butcher’s fat, but expect a saltier, smokier result and a less delicate texture.
How long should I braai skilpadjies, and how do I know they’re done?
Braai over steady medium coals for about 15 to 18 minutes total, turning once or twice. They’re done when the outside is browned and the filling feels firm but still slightly juicy, not hard or dry.
What are the most common mistakes when making skilpadjies?
The biggest mistakes are chopping the liver too fine, overmixing the filling, using coals that are too hot, and overcooking. Also avoid wrapping too loosely; tight parcels help the fat render evenly and keep them moist.
How should I store leftovers, and can I freeze them?
Cool leftovers quickly, then refrigerate in an airtight container for up to 2 days. Reheat gently. You can freeze uncooked parcels for about 1 month; thaw in the fridge before braaiing, and don’t refreeze once thawed.
What should I serve with skilpadjies?
They’re great with pap, braaied onions, tomato relish, or a simple salad. Because the flavor is rich and slightly earthy, add something sharp or fresh on the side, like vinegar-heavy slaw or chutney.