Ingredients 3
Servings 0


  • kudu liver, cleaned and diced
  • flavour enhancer such as Aromat and pepper
  • mutton caul


Season the diced liver with flavour enhancer and pepper to taste. Cut the caul into squares and spoon a little of the liver mixture onto each square. Fold each square into a parcel, covering the liver completely, and secure with cocktail sticks. Cook slowly over the coals until golden brown and cooked inside. Serve immediately.

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