Put a 'smiley' on your plate

[caption id="attachment_38359" align="alignright" width="405"] SMILES ALL AROUND: Former '7 de Laan' actors Donna Lee Roberts and Ivan Botha were two of the guests who last year tucked into a plate of 'smileys'[/caption]

WANTED – 400 intrepid foodies to sink their teeth into a truckload of "smileys" while slicing tongues and setting a world record.

A meal of traditional sheep heads, and a stab at the world record for the most people eating them at the same time, will take place at the annual Absa Kirkwood Wildsfees's "Skaapkop Langtafel" tomorrow.

The festival hosted its first "Skaapkop Langtafel" in 2013 with 115 diners chowing down.

It was such a success that organisers felt the Sundays River Valley had what it takes to set a world record, Absa Kirkwood Wildsfees director Jenni Honsbein says.

"We found that the sheep's head is a truly cross-cultural traditional delicacy, with men and women from all communities in the Valley sitting down at the same table to savour the heads, which were prepared and cooked specially for the Wildsfees," she said.

Sheep's head – or "smiley" as it is known in South Africa – is a traditional delicacy with those from Norway, Finland, Scotland, the Mediterranean countries and across Africa all fans of the fare.

Christa Smit, a baker whose family live on a farm in Kirkwood, will be undertaking the mammoth job of cooking the "smileys" for the banquet.

As someone who grew up on a farm, she says when approached last year to cook for the banquet she readily agreed. "Growing up on a farm eating sheep heads is nothing new to us and I also have a bakery so I have two big ovens.

"We are a small community here so everyone knows everyone which is why they asked me."

Smit says preparing the "smileys" for cooking is a massive job as cleaning the heads is labour intensive.

In order to get such a big order out, the heads she receives for the banquet are already cleaned.

She explained that two methods can be used to clean the heads.

"You can either clean the head under a tap, clean the teeth and cook it with the hair on and then shave off the hair once it is cooked or you can take a blade and shave the hair off before cooking."

This year's table is sponsored by the Red Meat Producers' Organisation (RMPO), Die Burger and the ATKV with the RMPO sourcing the heads.

"Last year we decided to host a sheep's head banquet in order to promote traditional foods in the Eastern Cape.

"There is a whole ritual and tradition around the eating of the head – from the removal of the eyes to the slicing of the delicate tongue," says Honsbein.

The annual Absa Kirkwood Wildsfees started yesterday and ends tomorrow.

More information and tickets for the Wildsfees and langtafel are available on . - Angela Daniels

Keep it low and slow for cooking this delicacy

CHRISTA Smit, who will be cooking up a truckload of sheep heads for the "Skaapkop Langtafel" taking place at the Kirkwood Wildsfees has provided two methods for cooking a smiley at home.

Skinned head

1. Purchase a cleaned and scraped sheep's head from your trusted butcher.

2. Brush its teeth under running water. Open the mouth and rinse well. Allow clean water to rinse through the throat and out the mouth.

3. Place the head in a big casserole and add enough water to cover the base for at least a 3cm depth.

4. Add 1 teaspoon of salt and herbs to taste.

5. Put on the lid and cook for 4 hours at 120°C (low heat is best).

6. Test with a fork if the meat is tender.

7. Drain the water, take off the lid and bake for another 30 minutes at 150°C until golden brown.

8. Enjoy with a bottle of good wine and freshly baked bread.

9. Go and take a nap before heartburn sets in!

Woolly sheep's head

Method:

1.Take the woollen head and wash it with a brush under clean running water. Open the mouth and rinse well. Allow clean water to rinse through the throat and out the mouth.

2. Place the head in a casserole with enough water to cover the base at least 3 cm deep.

3. Add herbs, salt and spices to taste.

4. Cover the casserole, bake for about 4 hours at 120°C (low heat is best).

5. Test with a fork if the meat is tender.

6. Remove the head from the casserole and drain the water. Allow the head to cool down a bit.

7. Remove the woollen skin with a fork. It will peel easily.

8. Replace the head in the casserole.

9. Take off the lid and bake in the oven for another 30 minutes at 150°C until nice and brown in colour.

10. Enjoy with wine and bread.