South African recipes: from malva pudding to milk tart

South African

Sorghum porridge with spiced poached pears

1 hour 15 minutes

Atchar recipes

Easter Braai Table

45 minutes

Isibindi nomhlehlo (braaied lamb’s liver and fat)

Serves 6

Difficulty Easy

Prep Time 10 minutes

Cooking Time 10 - 12 minutes

Ingredients

1 kg lamb’s liver, with lamb fat
salt, to taste
olive oil, for drizzling
1 T chopped fresh chilli

Method

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.

Find more South African recipes here

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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Isibindi nomhlehlo (braaied lamb’s liver and fat)

Isibindi nomhlehlo (braaied lamb’s liver and fat)

Ingredients

Method