World Library  
Flag as Inappropriate
Email this Article

Skilpadjies

Article Id: WHEBN0004566890
Reproduction Date:

Title: Skilpadjies  
Author: World Heritage Encyclopedia
Language: English
Subject: Pofadder, Liver (food), Liver, List of African dishes
Collection: Lamb Dishes, Offal, South African Cuisine
Publisher: World Heritage Encyclopedia
Publication
Date:
 

Skilpadjies

Skilpadjies
Alternative names muise, vlermuise and pofadder
Type barbecued
Place of origin  South Africa
Main ingredients lamb, caul fat, coriander, chopped onion, salt and Worcestershire sauce
Cookbook:Skilpadjies 

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 80 mm (3.1 in) in diameter, are normally barbecued (grilled over an open fire) and ready when the fat is crisp.

Dishes such as skilpadjies had already been made by the ancient Romans[1] and the German recipe for calf's liver in caul fat appears in the book "Das Buoch von guoter Spise".[2]

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.

See also

References

  1. ^ Flower, Barbara; Rosenbaum (1958). The Roman Cookery Book; A Critical translation of The Art of Cooking by Apicius. London & New York: Peter Nevil LTD. 
  2. ^ Van Winter, Johanna (1976). Van Soeter Cokene. Recepten uit de romeinse en middeleeuwse keuken. Haarlem/Bussum. 


This article was sourced from Creative Commons Attribution-ShareAlike License; additional terms may apply. World Heritage Encyclopedia content is assembled from numerous content providers, Open Access Publishing, and in compliance with The Fair Access to Science and Technology Research Act (FASTR), Wikimedia Foundation, Inc., Public Library of Science, The Encyclopedia of Life, Open Book Publishers (OBP), PubMed, U.S. National Library of Medicine, National Center for Biotechnology Information, U.S. National Library of Medicine, National Institutes of Health (NIH), U.S. Department of Health & Human Services, and USA.gov, which sources content from all federal, state, local, tribal, and territorial government publication portals (.gov, .mil, .edu). Funding for USA.gov and content contributors is made possible from the U.S. Congress, E-Government Act of 2002.
 
Crowd sourced content that is contributed to World Heritage Encyclopedia is peer reviewed and edited by our editorial staff to ensure quality scholarly research articles.
 
By using this site, you agree to the Terms of Use and Privacy Policy. World Heritage Encyclopedia™ is a registered trademark of the World Public Library Association, a non-profit organization.
 



Copyright © World Library Foundation. All rights reserved. eBooks from Hawaii eBook Library are sponsored by the World Library Foundation,
a 501c(4) Member's Support Non-Profit Organization, and is NOT affiliated with any governmental agency or department.