Isibindi nomhlehlo (braaied lamb’s liver and fat)

• 2. Using a sharp knife, make several deep incisions into the liver without cutting all the way through. This helps it cook evenly while keeping it intact.
• 3. Season the liver and fat lightly with salt.
• 4. Place the liver directly over the coals and lay the fat on top.
• 5. Braai for about 2 minutes, then swap their positions so the fat sits directly on the grid with the liver resting on top.
• 6. Cook for a further 6–8 minutes, turning every 2 minutes. As the fat renders, gently press or tap it over the liver to baste the meat naturally.
• 7. Cook until the liver is browned on the outside but still slightly pink and tender in the centre, or longer if you prefer it more well done.

8.Transfer to a wooden serving board. Drizzle lightly with olive oil and serve immediately with bowls of salt and chopped chilli alongside.

Cook’s notes: Fresh liver should be deep red, glossy and smell clean. Rinse it well under cold running water before cooking. In some Xhosa households, the liver is traditionally finished with a drizzle of bile, adding a distinctive bitter flavour. This is optional and reflects regional family traditions.

Food assistant: Courtney Earle Videographer: Trevor Kunene Editor: Romy Wilson.

Extracted with permission from Love & Lobola: A Modern African Romance Told in Recipes and Rituals by Neo Nontso, published by Quivertree Publications.