Liver is one of my absolute favorite organ meats. It is soft, has a rich taste and takes a relatively short time to cook. Sometime ago on facebook, I asked which which you cannot stand. I was surprised to see that many people do not like liver. Some stated it was because of it’s smell that does not go away even after cooking. For others, it is because they just could not figure out how to add more flavor.
Today I made fried liver, that had marinated in ginger, garlic, milk and green onion prior to frying it. This made that “raw-meat-smell” to go away and more importantly, added a lot more flavor to the liver. More so, I believe to have great tasting liver, you need to cook it with plenty of red onion and plenty of bell pepper, which I added while frying. This is so simple to do, yet produces really tasty liver. I hope you enjoy it too 🙂
For the marinade:
1/2 a cup of milk
1 bunch of green onion
1/2 a bulb of ginger
6 cloves of garlic
1 kg of diced liver
1 Large red onion, finely diced
1 bunch of green onion, finely diced
3 ripe tomatoes finely diced
2 large green bell peppers , finely diced
1 tablespoon of tomato paste
1 tablespoon of royco (all-spice mix)
1 teaspoon of garlic powder (or 3 cloves of fresh garlic)
1/2 a teaspoon of dried sage (or 1 teaspoon of fresh sage)
Salt to taste
Cut you liver into small cube pieces. Rinse them really well until all the blood comes out, this may require several washes. Then put it in a bowl or a sufuria, add your garlic, ginger, green onion and milk then mix. Cover with cling film and let it sit for sometime but up to 6 hours. Th longer it marinates the deeper the flavors.
After your time has elapsed, put the liver into a sufuria to boil. Add one cup of water and let it boil for around 40 minutes. This allows it to be really tender. Once you are done you can begin frying.
At times, you may underestimate the time taken to boil the liver until it is tender. This may result into very hard liver which takes away from the joy of having this meal. This is a mistake I have made in the past. To remedy this, add some water to your hard liver and allow it to simmer for another 30-45 minutes. This will make it tender again. But to save time, just make sure it is tender after boiling.
Put your onions into a sufuria and saute until they are soft. Then add your tomatoes, and after five minutes add your tomato paste. To this add some warm water and let it simmer for about five minutes until it thickens. This will form the base of the liver.
Then add your boiled liver and half of the bell peppers then let it simmer in the tomato sauce for about 5 minutes. After that add , your spices and your salt.
I always mix all my spices together in one container before adding them to the food. This is because, by mixing them in a liquid, they mix more evenly with the food you are cooking. Also, it prevents the food from having those unexpected balls of unincorporated spices bursting in your mouth. This was fun to bite into when we were in boarding school but as we grow, we learn to do things better.
Allow this to stay on the heat for about 5 minutes, then add the remaining bell peppers. Let this stay on the heat for another 3 minutes then serve.
Tender liver, where each bite has its own character and flavor that literally takes you to a new dimension. Once you taste this, liver will be your all time favourite protein. It goes really well with rice, mashed potatoes and even better with ugali.
Till next time,
Download this recipe and try it 🙂
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The liver after you let it marinade…. Then you transfer it to a sufuria to boil , do you use the milky mixture to boil and add water?
After you marinate, transfer the entire contents to a sufuria to boil, including the milky mixture to reserve all the flavour, then add alittle water so that it boils through.
Have you tried using fresh lemon juice or red vinegar during marination?
I know for example apart from infusing the flavours in to the meat, it also acts as meat tenderiser and with its anti bacterial properties works in killing some of the organisms that could be on meat.
Have you tried it with lemon juice or red vinegar in marination?
I have never tried lemon/vinegar with liver marination. I feel like i must try that soon, sounds delish . However, i always marinate my beef cuts, fish and my chicken with lemon juice and sometimes the zest too. Have you gone through my fish and chicken posts? Bet you will enjoy those! 🙂
Hey..I wanna try this..but a little cut back on time though:-( does it have to be marinated for the entire 6hours?
It does not have to be six hours. But the longer you marinate, the deeper the flavors always. I actually wanted to do 12 hours but I had just six hours before dinner. If you want to use less hours, you may add more ingredients for your marinade to guarantee that flavor infuses.
Let me know how it all goes 🙂
Wow this is a must try…. I actually do not like liver… Bt il give it a try with ugali definitely
If you do not like liver, then this is the recipe for you without doubt Eunice.
Since i discovered your page on Instagram and now website, i have plenty of recipes to try. This one is diner for today. Love what you doing continue sharing with us recipes.
Karibu sana to the #KK family Saisi! I am happy to have you and I hope my recipes bring you plenty of joy :))
I like chicken liver, which is usually soft compared to others, same cooking process? Also why do you use milk? soaking the liver in milk?
The same thing. Liver is soaked in milk to draw out any toxins and excess blood. It also mildly softens it
Am I right to say that after soaking with milk you have to wash the milk away since it now contains toxins?
Yes wash it out