Skilpadjies is a traditional South African food, also known by other names such as "muise", "vlermuise" and "pofadder".

The dish is lamb's liver wrapped in netvet (caul fat), which is the fatty membra ne that surrounds the kidneys. Most cooks mince the liver, add coriander, choppe d onion, salt and Worcestershire sauce then wrap balls of this mixture with the netvet and secure it with a toothpick. The balls, approximately 80mm in diameter , are normally barbecued (grilled over an open fire) and ready when the fat is c risp. Dishes such as skilpadjies had already been made by the ancient Romans[1] and th e German recipe for calf's liver in caul fat appears in the book "Das Buoch von guoter Spise".[2] The names "skilpadjie" (little tortoise), "muise" (mice), "vlermuise" (bats) and "pofadder" (puff adder) reflect its appearance. "Pofadder" is the largest versi on, the size of a man's forearm. It is made from minced lamb's liver wrapped in a large piece of netvet, and is usually served at parties where about 8 to 10 se rvings can be sliced from one "pofadder" when grilled. It is obviously a very rich, high cholesterol and fatty food; the consumers norm ally eat some starchy food in the form of mealie pap or toasted bread with the s kilpadjies, so as not to attract some symptoms of over-indulgence.