Half Sheep

Description

Half Sheep

Half sheep, also known as skopo or smiley, is a classic South African delicacy traditionally enjoyed on New Year’s Day after attending church. Skopo is a Zulu tradition, and over generations, it has become a street food mostly enjoyed by commuters at taxi ranks and bus stations. The reason why Skopo is so popular is that the entire head is edible and contains a lot of nourishing meat. This meat is filled with protein and tastes delicious when prepared correctly.

Here’s how to prepare and cook Skopo:

1. Cleaning and Halving Skopo:
   • Use garden scissors to remove thick fur.
   • Burn the fur using a flame torch or burner to make it easier to remove with a long knife. Alternatively, scrub the fur off with a scouring pad.
   • Clean the head in cool water, washing off any remaining dirt or fur. Rinse the mouth, ears, and tongue thoroughly.
   • Halve the sheep’s head by chopping it with an axe or a butcher’s cleaver. Remove the brain.
   • The meat is now ready to be transformed into a sheep head dish.
2. Cooking Traditional Skopo:
   • Boil the halved sheep’s head in a big pot on medium heat for about an hour until it is juicy and tender.
   • Alternatively, slow-roast it in the oven with lemon and rosemary for a different take.
   • Season with spices and Knorrox stock cubes dissolved in boiling water for flavour.
   • Once soft and tender, remove the Skopo from the broth. Traditionally, it would be pulled off the bone and served on pap, but grilling it in the oven first gives it a crispy texture.

Remember, Skopo is a flavorful tradition that brings people together, whether enjoyed with curry-infused flavours or slow-roasted simplicity! 🇿🇦🍖🔥

For more inspiration, explore different ways to cook mutton head, from traditional Zulu methods to aromatic Karoo recipes