Lekker Brekker Monday: The Hantam Breakfast

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Galliova-Food-Writer-2023 Lekker-Brekker-Monday Re News

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Skilpadjies and fried onions, cooked in the same pan, turn what might seem like an ordinary fry-up into something special. But even the bacon and boerewors somehow seem to taste better in the Hantam.

In the Hantam region of the Karoo, on the brink of the flower region neighbouring Namaqualand and with the West Coast to the west, there are tortoises everywhere. Even on your breakfast plate.for breakfast. They’re not real tortoises of course, but a speciality called by its Afrikaans name, skilpadjie: lamb’s liver wrapped in caul fat, also known as netvet. And in the Hantam, skilpadjies are just as common as bacon and boerewors. And the latter is also on your breakfast plate.

You’ll need two pans for the wors, bacon, skilpadjies and onions, and a third smaller one for the fried eggs. Unless you do the bacon rashers under a grill, which is another option.Peel the onions, cut in half, and slice into thin wedges, as it were. Alternatively , use a warmer drawer to keep some elements warm while you cook others.

Turn a couple of times more. While this is happening, keep the onions cooking, tossing and turning them as needed. They should all be done at the same time. The value of this is that the onions get some of the skilpadjie flavour, while the skilpadjies also benefit from the onion flavour. Remove and keep warm.Fry the boerewors in the same pan until just done; wors is best not overcooked. Browned on the skin is good though.

 

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