POLOKWANE – Liver is not for everyone but with the right spices, it can be a masterpiece.
Ingredients
- 30ml sunflower oil
- 2 Large Onions, Sliced
- 4 ripe tomatoes, Chopped
- 500g ox liver, (or Sheep’s Liver)
- 10ml Robertsons Steak & Chops Spice
- 1ltr water, (6 Cups)
- 1 x KNORR Chicken Stock Pot
- maize meal, (4 Cups)
- 30ml margarine
- 15ml Robertsons Crushed Chillies
Method
- Heat the oil and fry the onion rings until soft. Add the tomatoes.
- Remove the membrane from the liver. Cut the liver into strips as thick as your little finger. Season with Steak & Chop Spice.
- In a separate pan, heat oil and stir-fry until the liver is just done. Add extra sunflower oil if necessary.
- Combine the cooked liver strips and tomato, onion mixture.
- Bring water and Knorr Chicken Stock Pot to the boil, add the margarine and maize meal and stir into boiling water.
- Simmer for 45 minutes on low heat until done.
- Stir in the crushed Chilli.
- Serve the liver mixture hot with pap.
This recipe was provided by What’s for Dinner.
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