Ingredients
Main Ingredients
How To Make Skilpadjies – Lamb Liver Wrapped in Caul Fat the Master Chef Way
Serving Suggestions and Variations
Traditional ways: Serve with a fresh salad, pap, or as a snack with a cold beer.
Modern twists:
- Fusion: Use chicken livers
- Low-carb: Add chopped herbs to the filling
- Extra veg: Add a splash of brandy
- Spice level: Add chilli flakes
Master Tips for Success
- Soak the caul fat: Soak in milk for 30 minutes to remove any gamey flavour.
- Don't over-cook: The liver should be just cooked through – over-cooking makes it tough.
- Skewer them: Skewers make them easy to turn on the braai.
- Make-ahead: Skilpadjies are best eaten fresh off the grill.
The Heritage of Skilpadjies – Lamb Liver Wrapped in Caul Fat
Skilpadjies are a Cape Malay and Afrikaner tradition, often made during winter months.
The use of caul fat shows the 'nose-to-tail' philosophy of South African cooking.
They're a nostalgic taste of farm life and rural traditions.
👉 Browse all 100 Master Chef South African recipes for more inspiration and cooking ideas.