South African
Smiley
Smiley is a beloved South African township dish made from a sheep’s head that is singed, scraped, and slowly simmered until the cheek, tongue, and smoky skin are tender. It is traditionally eaten with stiff pap and a little chakalaka or salt on the side.
Ingredients
- Cleaned sheep's head, split in half if possible1 small
- Coarse salt2 tsp
- WaterEnough to cover
- Onion, quartered1 small
- Black peppercorns1 tsp
- Bay leaf1
- Maize meal1 cup
- Water for pap2 1/2 cups
- Salt for pap1/2 tsp
- Chakalaka, to serve1/2 cup
Method
- If the sheep's head still has any wool or bristles, singe it over a gas flame, braai coals, or a hot open fire until the skin is blackened and the lips pull back into the traditional 'smile'.
- While still warm, scrape the head firmly with a sharp knife to remove burnt wool and soot, keeping the smoky skin intact.
- Rinse the head very well under running water, scrubbing inside the ears, nose, and mouth, then split it in half if it has not already been split by the butcher.
- Place the sheep's head in a large pot and add enough water to cover it.
- Add the coarse salt, onion, peppercorns, and bay leaf, then bring to a boil over medium-high heat.
- Reduce the heat to a steady simmer, skim off any foam, cover partly, and cook for 2 to 2 1/2 hours until the cheek meat, tongue, and skin are tender and pulling away from the bone.
- Add a little hot water during cooking if the head is no longer covered.
- While the smiley cooks, bring 2 1/2 cups water and 1/2 teaspoon salt to a boil in a separate pot.
- Whisk in half the maize meal to prevent lumps, then stir in the remaining maize meal with a wooden spoon.
- Lower the heat, cover, and cook the pap for 25 to 30 minutes, stirring occasionally, until thick and cooked through.
- Lift the cooked sheep's head from the pot, discard the bay leaf and peppercorns, and cut or pull the meat, tongue, and skin into serving pieces.
- Serve hot with stiff pap, chakalaka, and an extra pinch of salt if desired.
Common questions
Can I substitute sheep’s head with another cut of meat?
Yes, but the result will be different. Lamb shanks, lamb neck, or beef cheek can give a similar rich, gelatinous texture. You’ll lose the classic flavor and presentation, but the stew-style eating experience still works well.
How long does it take to cook Smiley until tender?
Plan for about 2 to 2 1/2 hours at a steady simmer after boiling. The meat is ready when the cheek, tongue, and skin pull easily from the bone. Larger heads may need a little longer.
What are the most common mistakes when making Smiley?
Not scrubbing off all soot, boiling too hard, and letting the pot run dry. A hard boil can toughen the meat, and leftover bristles or ash will affect the flavor and texture. Keep it gently simmering and covered enough with water.
How should I store leftover Smiley?
Cool it quickly, then refrigerate in a covered container for up to 3 days. Keep the meat and broth together if possible so it stays moist. Reheat gently on the stove with a splash of water until steaming hot.
What is the best way to serve Smiley?
Serve the tender meat hot with soft pap and spoon over chakalaka for heat and acidity. Some cooks also add the cooking broth on the side. Include cheek meat, tongue, and skin for the full traditional experience.