EastAfricanRecipes

~Stir-fried liver~

INGREDIENTS
1 kg beef liver
1 large onion, finely chopped
1 large clove garlic, crushed
2 large, ripe tomatoes
1 level tbsp tomato paste
3 heaped tbsp wheat/maize flour
2 tbsp oil. Salt. 1 level tbsp Aromat
(optional). 1 beef stock cube, crumbled.

METHOD
1. Remove the thin membrane covering the liver by slipping the tip of a sharp knife between the membrane and the flesh and pulling it off. Cut off any tubes,
fat and gristle and then chop the liver into medium-size chunks. Add 1 tsp salt to the flour and mix well with the Aromat, if using. Dip the pieces of liver into the flour mixture, shake off any excess, and
put liver aside. Save left-over flour.

2. Wash the tomatoes and cover with boiling water for 5 mins. Peel off the skin and chop finely. Heat the oil in a large frying pan and fry the onion until soft. Add the garlic and continue frying until golden. Add the liver and fry briskly,
browning it briefly on both sides. Remove and set aside.

3. Put the tomatoes, tomato paste and beef stock cube in the pan. Mix the left-over flour with a little water and pour into the tomato mixture. Stir well and bring to the
boil, reduce the heat to low, cover pan and simmer until tomatoes are just done.

4. Add little water to the tomato mixture if necessary, and simmer further for a few minutes to make a fairly thick sauce. Add the liver and continue cooking on low
heat, until a piece of liver has lost its red colour when sliced in half and is tender.

5. Serve immediately with mashed
potatoes or white rice, chapati and a fresh vegetable salad.

~Sanmarieh~