On the heat. Medium

Ingredients

• 1 sheep's head, split and cleaned
• 2 onions, quartered
• 1 whole head garlic, halved across
• 2 bay leaves, 1 tbsp black peppercorns
• 2 tbsp coarse salt
• 2 tbsp white vinegar
• — TO FINISH
• 2 tbsp oil · 2 tsp masala
• 1 tsp ground cumin, 1 tsp paprika
• Lemon · chopped chilli · coarse salt

Method

1. Scrub the head thoroughly under running water, paying attention to the ears and nasal cavity. Soak in cold salted water for an hour, then rinse.
2. Into a large pot with the onions, garlic, bay, peppercorns, salt and vinegar. Cover with cold water by 5 cm.
3. Bring to a bare simmer and skim carefully for the first 20 minutes. Then lid on, lowest heat, 3 hours.
4. Lift out carefully and let it drain and cool for 15 minutes so it holds together. The brains can be removed now and fried separately.
5. Mix the oil and spices into a paste, rub it over the whole head, and roast at 220 °C for 20 minutes, or finish it over coals, until the surfaces crisp.
6. Serve whole on a board with lemon, chilli, coarse salt and bread. Everyone picks — cheek, tongue, ear, jaw. Cheek is the prize.

Cook's note. A note on eating it. This is street food across South Africa and a Sunday dish in Clairwood. Served whole, picked by hand, and shared. There is no polite version and it does not want one.

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