Another one of our mouth-watering delicacies is beef fried liver. Maini fried is such a common delicacy across East Africa, with variations in the ingredients used. We treat it as a special meal for even our visitors because it’s easy to make yet full of flavours.
Its versatility is everything because you can add as many or minimal spices as you want. Besides, you can eat it with ugali rice, chapati potatoes, and just about anything else you like to use it with. If you have 30 minutes, you have enough time to make this liver.
Why beef fried liver?
Because it’s super easy to make, and of course, for us, beef fried liver is readily available.
We like it most because it’s also delicious, depending on the flavours you decide to add to it.
It’s a quick meal that will work even for weeknights.
It’s tender, making it easier for the children to enjoy it.
How to make beef fried liver
Ingredients
1 Kg beef liver
1 tbsp ginger and garlic paste
2 large onion
dhania for garnishing
4 large tomatoes
1 green pepper
1/2 tsp cayenne pepper
2 red pepper
Spring onions
4 Royco cubes/ maggis
Method
Preparation
Take the liver, clean it under running water, and part-dry it. If you like, you can remove the top translucent skin part.
Cut it into bite-size pieces and set it on the stovetop to start cooking
Meanwhile, chop the onions and spring onions, mince the ginger and garlic if you haven’t already, and then chop the tomatoes. Also, clean the green pepper and pepper in preparation for cooking.
Cook it now
Allow the liver to cook in its water. You don’t need to add water since the liver tends to be tender. This should take you no more than 15 minutes to prepare. Once it’s fully dry, you can proceed to the next steps. Remember that it needs enough time to cook until it’s fully dry.
Now add the olive oil or vegetable oil to fry. This is a vital step as it determines how great it comes out. We don’t want it to be black, so fry it on medium heat, tossing it occasionally. If you can use a nonstick pan, that’s better.
Once it’s nicely fried and ready, add the chopped onions to cook in. Give it time to brown; if you rush it, you won’t get the rich flavours. I like a lot of onions, but whatever works for you is fine.
Next, we add ginger and garlic paste, then toss it to coat the liver. This should take about a minute.
Add the capsicum, royco cubes, pepper cayenne and chopped tomatoes.
Cover and cook for another five minutes before adding salt and taking it off the fire.
Serve it hot with your favourite veggies and ugali.
This happens to be one of the easiest yet delicious recipes of all time. You don’t need much to make it, yet you can create it because you already have all the ingredients in the pantry.
Tips
Let the liver cook slowly, but keep tossing to avoid sticking.
Add enough oil once it’s ready to let it fry properly.
You want it to be without sauce, almost like a wet fry, making it easy to eat the ugali.
FAQs
What to eat with liver?
For us, liver goes well with ugali and sukuma wiki, but you can eat it with chapati or rice if you aren’t a fan of ugali. Some people even eat it with mashed potatoes, mukimo, or roast potatoes.
Can I reheat the leftovers?
Whenever we cook liver, we never have leftovers because people like it a lot. However, if you have leftovers, set them in the fridge, and then the next day, you can reheat them in the microwave before eating them.
Can I use the same recipe for goat liver?
Of course, you can use the same recipe and guess what? It’s just as delicious. Meat liver is the same, so you can cook it the same way.
Can I use more spices for different flavours?
Of course, you can use whichever other spices suit your palate.
Delicious Beef Fried liver recipe
Ingredients
- 1 Kg beef liver
- 1 tbsn ginger and garlic paste
- 2 large onion
- dhania for garnishing
- 4 large tomatoes
- 1 green pepper
- 1/2 tsp cayenne pepper
- 2 red pepper
- spring onions
- 4 Royco cubes/ maggis
Instructions
Preparation
- Clean the liver and cut it into bite-sized pieces.
- Set the liver pieces in the saucepan, put them on the stovetop, and let them cook slowly over medium heat. Do not add water to the liver, though.
- Chop the onions, spring onions, garlic, and ginger; chop the tomatoes; and clean and chop the green pepper and chili peppers.
Let's cook
- Recheck and toss the cooking meat to ensure it doesn't stick to the pan. The aim is to ensure all the water dries out, and it should take about 15 minutes to be fully ready.
- When it's dry, add the olive oil to start the frying process. Be careful because we don't want it to turn black; instead, we want it to be cooked and nicely dry-fried. Use a nonstick pan to ensure it doesn't stick to the pan and make everything burn.
- Next, add the chopped onions and let them release the fragrance as they brown. Keep tossing the liver to ensure they cook evenly.
- Add the ginger garlic paste to the mixture and toss it around to release the aroma.
- Next, add the capsicum royco cubes and all the different spices you may need. Also add the tomatoes and toss it a little then cover it to simmer and cook.
- Finally, add the salt to taste and dhania to garnish and get it off the fire.
- Serve with your favourite veggie and ugali rice or chapati.
Notes