Skilpadjies

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Skilpadjies is a traditional South African meal, known under 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 with a toothpick. The balls are approximately 80mm in diameter.These are normally cooked over an open charcoal 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" (tortoise), "muise" (mice), "vlermuise" (bats) and "pofadder" (puff adder) reflect its appearance.

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.