Nigerian Liver Sauce
Nigerian liver sauce is a quick, inexpensive pan of liver cooked with onions and three colors of bell pepper. The liver is boiled briefly in stock-seasoned water first, which keeps it tender and avoids the bitterness that overcooked liver can develop. It then finishes in a soft, savory pepper base for just a few minutes. Spoon it over rice, yam or bread for a fast, filling meal.
Instructions
Cut the liver into small cubes and put them in a pot with some of the chopped onion and a stock cube. Pour in enough water to cover and boil for about 5 minutes. Take it off the heat on time, because overcooked liver turns bitter.
Warm a thin layer of vegetable oil in a separate pot. Add more chopped onion along with the green, yellow and red bell peppers, and fry until they are soft.
Crumble a stock cube over the vegetables and cook the mixture for about 5 minutes.
Stir the boiled liver into the pepper mixture and cook for about 3 more minutes. Taste, adjust the seasoning if it needs it, and serve hot.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
Shop Custom Chef →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
