EPIC LIVER SAUCE!

Published Sep 09, 2016

Updated Sep 26, 2018

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I have had people inbox me a couple of times asking how to cook beef liver to taste really good. Today is the day I share with you the fool-proof simple recipe I have shared with them. It works every. single. time.

If you ever for a second thought liver was a boring negligible part of the cow, I am inviting you to think again. This part of the “moo-body” is delicious and more nutrient-filled than you can imagine.

Beef liver is rich in protein, essential amino acids, vitamins and minerals. It is incredibly more nutritious than red meat. If you haven’t been a liver person, it is time to jump onto the beef liver train. This epic sauce is worth it. So worth it, my friend.

Liver can be fried, baked or made into a spread. But here are the two ways I enjoy it:

In Fried Rice
In this epic sauce.

All you need to do is make a blend with fresh spices and some tomatoes. Cook all that flavourful blend together with the liver and drizzle on some vegetable oil on top. Introduce this sauce to your boiled rice, plantains or yams. Ahh! The sauce is a beautiful romance of sweet and zesty. The sweetness of the tomatoes plus the fragrance of the ginger, garlic and white pepper coupled with the herbiness of the celery and parsley… plus the natural flavour of the liver itself…

Selah (pause and think).

Talking about “selah”, my love for the Bible makes it’s way into my recipes all the time. You can’t blame me, that book is one unbeatable epic read.

If you are not all for vegetable oil swimming freely over your sauce, feel free to put as little as you want. One very awesome thing about this recipe is that you can use for chicken gizzards too. Fantastica! Is that even an English word?

I’m itchy to hear how this turns out for you. So print out that recipe, go have a liver party and come back here to let me know how it was.

print recipe

Epic Liver Sauce

by Precious Nkeih (www.preciouscore.com) September-8-2016

This is my fool-proof liver sauce recipe.

Ingredients

1 pound (about 1/2 kg) beef liver
4 tomatoes
1 large onion
7 cloves garlic
1/2 inch ginger root
1 stem celery
2 stems parsley
1 hot pepper/habanero (optional)
2 – 3 Maggi cubes
1 teaspoon salt
1/2 cup vegetable oil
1/2 teaspoon white pepper

Instructions

1. Wash liver, cut and place in a pot.2. Peel garlic and ginger and place in a blender.3. Chop tomatoes, onions, celery and parsley. Add in blender together with white pepper and hot pepper (if using). Blend everything into a paste.4. Pour blended mixture over liver. Add in 2 cups of water, Maggi and salt.5. Set pot on medium heat and let everything cook together for about 25 minutes. Add water along the way if need be. But note that it is important not to add too much water so the delicious liver stock taste isn’t too diluted.6. Pour vegetable oil over and let that cook for another 5 minutes.7. Serve with boiled rice or plantains.Notes
-Alternative flavourful ingredients you can use include bay leaves, basil and fennel seeds.
-You could use this same method to cook kidneys or chicken gizzards.

Details

Prep time: 15 mins Cook time: 30 mins Total time: 45 mins Yield: 4 servings