Skilpadjies with “Soweto sauce”

Buy Now

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

The secret to perfect skilpadjies? Go low and slow on the coals! Edge Restaurant executive chef Vusi Ndlovu shows us how to make the ultimate skilpdajie sarmie with Soweto sauce and chimichurri: the ultimate South African meatball sub.

Ingredients

For the cornbread:
1 x 240 g Woolworths Easy to Bake Mexican-style cornbread kit
For the “Soweto sauce” :
4 T ghee
3 large 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 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

Cooking Instructions

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