This is one of my favorite dishes. You can bet every weekend you come over to my place, you’ll find stir fried liver served with Ugali and greens. Madam always loves when i cook for her this tasty meal.
1/2 kg liver, cut in to small thin slices
1 tbsp soy sauce
5 slices ginger, cut in to thin strips
5 cloves of garlic, chopped and crushed
2 large onions, cut in to rings
3 tomatoes, chopped
2 green peppers, chopped
2 coriander stems, chopped
2 carrots, chopped
2 tbsp cooking oil (if you have olive or sesame; the better)
How to make it
Coat the liver slices evenly with 1 tbsp of soy sauce in a bowl and leave for 10 minutes.
Heat 2 tbsp cooking oil in a saucepan
Place the onions in small batches on heated oil. Add the ginger and garlic then the liver and stir. Separate with turner so that they don’t stick to one another. Cook on one side first.
Flip the liver slices to other side. Cook till both surfaces of liver is cooked and slightly browned (from the soy sauce). Do not overcook.
Remove cooked liver from wok and place on a dish. Set aside.
Put all the veggies in the saucepan and stir fry for a few minutes till fragrant.
Mix all the seasonings in a cup and add water. Pour the paste slowly over the mixture and stir thoroughly. Do this in 2-3 batches.
Once the sauce thickens, off fire. Add the previously cooked liver slices back to the saucepan and stir evenly till liver are coated in sauce. Serve.
While i was going through my pictures, i stumbled upon this one. It made my taste buds go nuts.
We prepared this meal way back in April 2009 during the Easter weekend. I must say, i cherish those memories.
So i decided to share the Recipe to y’all chefs or wannabe.
2-3 pound boneless leg roast
2-4 cloves garlic
1 tablespoon rosemary, oregano, black pepper
1 tablespoon thyme, mint leaves, coriander, parsley
1 1/2 cups white wine (optional) peeled whole onions (optional) carrots, cut into 6-inch chunks (optional) Clay pot, covered baking dish or oven baking bag
1. Insert knife into roast to create small pockets for garlic slices. Add garlic to taste (2-4 cloves).
2. Place roast and herbs in dish (or pot or bag). Add 1 ½ cups water or substitute white wine for the water. If desired, add peeled whole onions, small whole un-peeled potatoes, and chopped carrots.
3. Roast at 325F for approximately 1 ½ to 2 hours or until internal temperature reaches 145F for medium rare, or 160F for medium.
4. Remove from oven, let rest, slice thin and serve with cooking juices spooned over the meat. Left over juices and meat make a wonderful soup or stew.
Serve with Ugali and greens preferably Mchicha dipped in coconut milk or mixed vegetables. Enjoy!