FOODS OF THE CAPE: ROASTED SHEEP TONGUES

POT ROASTED SHEEP TONGUES

Delectable foods like Caviar on crackers, Duck Liver Pâté on toast, Ox Trotters in tomato, Tripe (haggis) curry, Mopani worms, Chicken feet soup, Crocodile steaks, Chicken and duck hearts & livers, Filleted Snake, Roasted Cow tongue, Beetroot leaves bhagi curry, Placenta lasagne, Pickled pigs feet, Shrimp curry, Fried Bull testicles, Scrambled Lamb brains with eggs, Raw oysters with lemon juice, Chicken gizzards and giblets in gravy, Braised Spicy hog balls, Blood pancakes, Pizzle (bull penis) sandwiches, Rollmops, Pan fried Intloko yemvu - sheep head (smiley) are just some of the fear factor foods your parents and grandparents loved. These are a sampling of the foods of the Cape, but also doubles-up as some of the International delicacies enjoyed by various nationalities the world over. One man's meat is certainly another mans poison. I say to each his own.

PREPARATION
Pot roasted sheep tongues is a delicacy enjoyed by many in the Cape and is available at several local restaurants. It is a Lebanese / middle eastern dish and also enjoyed by the Japanese known as gyutan literally meaning cow tongue. The best way to prepare them is just salt and pepper, but a healthy amount of pepper. Don't peel potatoes but half them and place them in a sauce pan together with the tongues and add a sprinkle of vegetable oil. When potatoes are done, the tongues will also be done. Slow roast is the key. If preferred the tongues may be halved lengthwise since the outer skin is quite tough when roasted. The roasted skin is totally edible yet and many people prefer to only eat the softer flesh inside. It's great on sandwiches, both grated and sliced. Restaurants in the Cape Town serves sliced tongue on garlic rolls with mustard, as a tomato stew, or in a salad with shredded tongue and beans sprouts.