Here’s a great skilpadjie recipe.


500 g lamb or sheep liver, membrane removed

1 medium onion, finely chopped

1 ml  ground nutmeg

2 ml ground coriander

15 ml vinegar

salt and freshly ground black pepper to taste



1.    Place a lamb or sheep’s liver in a mixing bowl and cover with boiling water. Leave for a few minutes and pour off the water.

2.    Remove the membrane and any large tubes. Cut the liver into squares, about 7 x 7 cm and 3 cm in thickness. Mix the onion, nutmeg, coriander, vinegar and seasoning together.

3.    Slice the caulfat into about 14 cm squares and place a piece of liver, followed by the onion mixture onto each piece of caulfat, roll it up and trim the caulfat neatly. Secure with toothpicks or string.

4.    Arrange the skilpadjies on a grid and cook over medium coals for about 10 minutes until crisp and brown. Season with salt and pepper, if preferred. Serve hot as a snack.

Are you a fan of the skilpadjie?



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