You either love it or you don't. If you have never tried it before, then this liver and onion stew will change your mind. The liver still has some bite to it, the onions are soft and the green chillies give the spicy liver and onions the kick it so deserves.
Offal can be an iffy topic for a lot of people - tripe, intestines, gizzard, kidney and all the other innards that are sometimes considered delicacies. If you grew up on offal however, then this is just like eating another part of the meat or fish or egg or any other protein.
Ingredients
The ingredients for this stew are simple. Liver, onions, ginger garlic, chillies or hot peppers.
These ingredients (apart from the liver) don't only complement the stew but also distract slightly from the sometimes mealy taste which makes liver such a no go for many. I tend to blend my ginger in bulk, portion, and then freeze, as it is very convenient and saves time.
Make sure to remove any sinewy bits from the liver soak it in cold water for a few minutes. These sinewy bits can make your liver chewy so paying attention to that is crucial. Alternatively, it is easy to ask your butcher to do that for you, to save you time.
Instructions
The secret to making this spicy liver and onion stew delicious is to make sure the liver is still soft on the inside and that the stew is well-spiced. The first step is to fry the liver over medium to high heat for a few minutes and then turn down the heat.
At this point you add the onions, chillies, the garlic and then the ginger and leave to simmer. Add some water and leave that to simmer. When that is going you can then add some salt as well as any additonal spices like black pepper and white pepper.
This rich stew pairs beautifully with mashed yam, mashed potatoes or coconut oil rice as shown in the first image
Variations
Diced tomatoes - you can add some diced tomates to this after you have added the onions and the other ingredients to the liver. Make sure to cook the tomatoes well and you have got another delicious liver stew.
Bell peppers -these add a great fragrance as well as taste to this stew.
Check out these other stews that will make your mouth water:
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Spicy Liver and Onion Stew
Ingredients
- 500 grams liver
- 5 tablespoons vegetable oil
- 3 tablespoons ginger blended or grated
- 2 green chilli peppers chopped
- 3 large onions sliced
- 1 garlic clove chopped
- black pepper to taste
- white pepper to taste
- salt to taste
Instructions
- Clean liver, remove any sinewy bits and soak in water for 10 minutes.
- Cut the liver into medium-sized cubes and pat dry.
- Add oil to a pan and over high heat, fry the liver for about 5 minutes. Turn down heat to medium.
- Add ginger, green chillies, onions, and then garlic.
- Stir frequently to prevent burning and add salt, black pepper, and white pepper to taste.
- Add approximately 100 ml water and let cook for a further 15 minutes on low heat with the lid on.
- Serve with coconut oil rice, mashed yam or potatoes.
marcy says
this recipe sounds delicious, will try it, thanks for sharing!!
Edinam says
Thank you. I hope you love it like I do.