Thanks to tradition, nothing is ever wasted in Mzansi. Our street food menu is endless, and offers anything from ox tongue to pig trotters and chicken runners. A favourite that has even made its way into restaurants, has to be the “smiley” or sheep’s head.
Meet Kagiso, the comeback king of catering
Owner of Bontlefela Entertainment, Kagiso Mongale, shares his recipe for a succulent smiley, made with cow’s head and aromatic herbs.
The dish has a delicious broth and you can mop up the juices with dumpling (idombolo) or enjoy it with rice or samp.
With talks of a fourth wave on the horizon, you don’t need to leave your house to get your fix.
Make Mongale’s smiley – it will keep you grinning from ear to ear.
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Kagiso’s smiley
Ingredients
- 1 whole cow's head
- 20 ml canola oil
- 2 onions, finely chopped
- Handful of thyme, finely chopped
- 3 garlic cloves, finely chopped
- Fresh chilli, finely chopped (to your preferred quantity)
- Fresh rosemary (to your preferred quantity)
- 3 bay leaves
- 7 liters of water
- Salt and pepper, to taste
Instructions
- Place a big pot on an open fire and pour in the oil.
- As the oil heats up, add your onions and fry for 5 minutes.
- Add all the fresh herbs and put the whole cow’s head on top. Place on high heat for 15 minutes.
- Add water, salt and pepper, then cook on low heat for 1½ – 2 hrs until the meat is tender.
- Take the cow’s head out of the pot and place it on a tray to cut into desired pieces.
- Pour the remaining sauce from the pot over the meat, add salt and pepper if needed, and serve.
Pro tip: I like to pair this dish with turmeric samp, jollof rice, chakalaka and coleslaw.
