Isibindi nomhlehlo (braaied lamb’s liver and fat)
6
Easy
10 minutes
10 - 12 minutes
Isibindi nomhlehlo is one of the first dishes prepared during a traditional Xhosa slaughter and is deeply rooted in celebration, respect and sharing. The liver and fat are grilled over hot coals while the fire is still young, allowing the rendered fat to naturally baste the liver and keep it tender. Served straight from a wooden board with salt and fresh chilli on the side, it’s a dish that celebrates simplicity, heritage and gathering around the fire. Fresh lamb’s liver is essential for the best flavour and texture.
Ingredients
Method
- 1 kg lamb’s liver, with lamb fat
- salt, to taste
- olive oil, for drizzling
- 1 T chopped fresh chilli
Method
Ingredients
1. Prepare a medium to hot braai.
2. Using a sharp knife, make several deep incisions into the liver without cutting all the way through. This helps it cook evenly while keeping it intact.
3. Season the liver and fat lightly with salt.
4. Place the liver directly over the coals and lay the fat on top.
5. Braai for about 2 minutes, then swap their positions so the fat sits directly on the grid with the liver resting on top.
6. Cook for a further 6–8 minutes, turning every 2 minutes. As the fat renders, gently press or tap it over the liver to baste the meat naturally.
7. Cook until the liver is browned on the outside but still slightly pink and tender in the centre, or longer if you prefer it more well done.
8.Transfer to a wooden serving board. Drizzle lightly with olive oil and serve immediately with bowls of salt and chopped chilli alongside.
Cook’s notes: Fresh liver should be deep red, glossy and smell clean. Rinse it well under cold running water before cooking. In some Xhosa households, the liver is traditionally finished with a drizzle of bile, adding a distinctive bitter flavour. This is optional and reflects regional family traditions.
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Food assistant: Courtney Earle
Videographer: Trevor Kunene
Editor: Romy Wilson
Extracted with permission from Love & Lobola: A Modern African Romance Told in Recipes and Rituals by Neo Nontso, published by Quivertree Publications.
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