Recipe: Twelve Hour Sheep’s Head (Intloko Yegusha / Skopo)

Remember I bought six sheep heads in order to get tongues for the Tail and Tongue Potjie recipe?  Well, I had six head that were taking up too much space in my freezer.  I gave some to some friends and decided on featuring recipes on the blog as well as on my column…..

When I was in Mpumalanga, I went to a traditional food restaurant called, TJ Corner in Sabie.  Curiosity got the best of me and I ordered Inhloko (skopo).  They serve it with a generous portion of pap and a selection of two vegetables.  It was cooked in the form of a stew and it looked and tasted amazing.

Well, I recreated that recipe and you can find it on my Cape Times column today.   I wanted to do something different with this one, I cooked it in the oven for 12 hours.  I know some of my friends are gonna argue that it is too much electricity to spend on one dish.  I won’t even attempt to dispute that.  Yes indeed it is a lot of hours.  However, the results are a succulent, tender and tasty inhloko that falls off the bone.   Hope you get to try it out.  Enjoy!

 

Twelve Hour Sheep’s Head Recipe

Serves: 6

1 sheep’s head, cleaned

1 onion, quartered

2 cloves garlic

20ml beef stock powder

15ml (1Tbsp) medium curry powder

5 sprigs thyme

1 litre water

salt and freshly ground black pepper to taste

 

Method:

1.  Preheat oven to 110 degrees C.

2.  Place the sheep head in a baking tray together with onion, garlic, stock powder, curry powders, thyme and season with salt and pepper.

3.  Add water and cover with foil.

4.  Cook in the oven overnight.

5.  Serve with pap or steam bread.

 

Author Info

Thuli

Thuli Gogela is a Food Technologist with 8 years of experience developing products in food manufacturing. She is dedicated to discovering wholesome traditional dishes and recipes with a distinctive taste from different parts of the African continent. Thuli is well known for her food blog, Mzansi Style Cuisine which was established in 2010. She saw a gap in the traditional food market that people were hungry for. From there, it didn’t take long to build her brand. In 2013, she started writing a recipe column for the Cape Times for and has collaborated with some of the biggest brands in South Africa namely, Knorr, Nedeburg Wines, First Choice and Spekko rice. Not only does Thuli feature traditional African dishes, she’s also open to developing recipes, food consultations and brand collaborations.

No Comments

Post a Comment