When I started the blog one of the first recipes featured was Amarhewu/Mageu. Honestly speaking I had no idea how it was prepared. I relied on the advice of knowledgeable people around me. One of those people was a good friend, Pasi, a navy officer from Gugulethu. Pasi is a good friend of mine and a strong township woman. The woman can talk, she is really not stingy with information. I asked her to cook a sheep head for me and being the good friend she obliged.
Personally, I’ve never cooked sheep head before but from my experience of watching people cook it, it’s always been boiled until soft and sticky. Seasoning is very minimal. What makes a smiley addictive is the textures from the different parts of the meat, that is, the ears are crunchy etc.
A couple of years ago, a friend and I visited an Afrikaaner guy and he offered us a sheep head prepared in an oven. It was delicious. We downed it with a red wine. Oh boy! That was such a great experience!
Pasi cooked her sheep head using both methods and served it with pap, fried cabbage and gravy. If you get to try out the recipe, please enjoy! It was prepared with so much love and dedication!
Pasi’s Sheep Head Recipe
1 sheep head
Salt/ stock powder or cube
Oil for rubbing
- Boil sheep’s head in salty water or water with stock cube until soft.
- When soft, take out of the cooking water, rub with barbeque spice and a little bit of oil.
- Put in preheated oven and cook at 170۫C for 15 minutes.
- It will be golden brown and crispy when ready to serve.
- Serve with pap, veggies and some gravy.
- For Gravy: Sauté onion in a little oil.
- When is turning brown you mix brown onion soup mix with water (mix according to instructions on pack) and add to the onion.