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2 small onions, grated
1 clove garlic, crushed
1/4 tsp ground turmeric
1/2 tsp brown sugar
pinch ground black pepper
1 tbsp soy sauce
1 bay leaf
1 tsp finely chopped chili
1 tbsp peanut butter
juice of half a lemon
500g chicken livers, sliced
1 cup coconut milk
garnish - 8 wedges of tomato, 12 wedges of
cucumber
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Method :
Mix all the
ingredients, except the chicken livers and coconut milk, to make a soft
paste. If the paste is too thick, add a little water. It should have the
consistency of yoghurt. In a saucepan, bring the paste to a gentle
simmer and cook, stirring frequently for 5 minutes. Add the chicken
livers and cook, stirring gently, until the livers change color. Add the
coconut milk and slowly bring the mixture to the boil, stirring
constantly. Then reduce heat and simmer for approximately 5 minutes
until the mixture thickens. Serve hot on a bed of boiled brown rice.
Garnish with wedges of tomato and cucumber.
Liver should
be prepared and eaten the same day. It's one of the richest sources of
iron.
Serves 4 - 6
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