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Skilpadjies have long been a delicious braai time essential, and much to many people’s surprise, there aren’t any tortoises involved in this recipe!


  • 1,600g Lamb liver, ground
  • 100g Lamb fat ground, or cut into small pieces
  • 1 Tsp coriander
  • 1 Tsp onion powder
  • 1 Tsp dried thyme
  • 3 Tbsp Worcestershire sauce
  • Salt & pepper to taste


  1. Soak the caul fat in lukewarm water.
  2. Mix all the ingredients.
  3. Remove the caul fat from the water, spread open, and blot dry with a paper towel.
  4. Cut the caul fat into rectangular pieces.
  5. Place a spoonful of the liver mixture onto the caul fat and fold in the sides over the liver mixture, and roll close. Secure the end with a toothpick.
  6. Braai over medium high heat till done.
  7. Serve with freshly baked bread, or on its own.