Ingredients

Method

For the cornbread:
• 1 x 240 g Woolworths Easy to Bake Mexican-style cornbread kit
For the “Soweto sauce” :
• 4 T ghee
• 3 large French shallots, halved and sliced
• salt, to taste
• 3 garlic cloves, crushed
• 3 x 70 g cans Woolworths soffritto tomato paste
• 1 cup water
For the chimichurri, mix:
• 2 shallots, finely diced
• 2 garlic cloves, crushed
• ½ t dried oregano
• ½ t chives chopped
• 2 T dried parsley
• 100 ml canola oil
• 2 limes, juiced
• 1 t honey
• 1 t brown vinegar
• ½ t paprika
• salt, to taste
For the skilpadjie:s
• 8 Woolworths free-range lamb skilpadjies
• Maldon salt, to taste
• watercress, to garnish

Method

Ingredients

1. Make the Mexican cornbread according to package instructions. Allow to cool enough to handle. Using a sharp bread knife, cut the loaf into 3 pieces lengthways.

2. To make the “Soweto sauce”, place a cast-iron pan on the braai or on the stove.

3. Add the ghee and, once hot, add the shallots and a good pinch of salt.

4. Cook until translucent, then add the garlic. Cook for a further 3 minutes. Add the soffritto paste and cook over low heat for 30 minutes. Add a little water to loosen the sauce. Once the tomato paste is thick and rich, season with salt and set aside.

5. To cook the skilpadjies, prepare a small braai – charcoal is best. Once the coals are at a low heat, place the skilpadjies on the grid. Cook slowly until the caul fat is crispy and the filling is cooked through. Season with Maldon salt.

6. To assemble, lightly toast the sliced cornbread on the braai and top with the Soweto sauce. Halve the cooked skilpadjies and arrange on top of the base. Drizzle with chimichurri and garnish with watercress.

Find more South African recipes here. 

Photography: Shavan Rahim
Videography: Romy Wilson
Food Assistant: Claire-Ellen van Rooyen