Skilpadjies is 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 it with a toothpick. The balls, approximately 80mm in diameter, are normally grilled over an open charcoal fire and ready when the fat is crisp.
The names "skilpadjie" (little tortoise), "muise" (mice), "vlermuise" (bats) and "pofadder" (puff adder) reflect its appearance. "Pofadder" is the largest version, the size of a man's forearm. It is made from minced lamb's liver wrapped in a large piece of netvet, and is usually served at parties where about 8 to 10 servings can be sliced from one "pofadder" when grilled.
It is obviously a very rich, high cholesterol and fatty food; the consumers normally eat some starchy food in the form of mealie pap or toasted bread with the skilpadjies, so as not to attract some symptoms of over-indulgence.
- Flower, Barbara; Rosenbaum (1958). The Roman Cookery Book; A Critical translation of The Art of Cooking by Apicius. London & New York: Peter Nevil LTD.
- Van Winter, Johanna (1976). Van Soeter Cokene. Recepten uit de romeinse en middeleeuwse keuken. Haarlem/Bussum.
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