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Yassa liver

Yassa liver

  • 1 pounds of beef liver
  • 2 Large Onions Sliced
  • 4 cloves of garlic , minced
  • 1 teaspoon ginger
  • 1 Tablespoon Chicken Bouillon
  • 2 Tablespoon mustard
  • Salt and pepper
  • ½ cup oil

Marinade  the liver with onions, mustard, ginger, minced garlic, bouillon, salt and pepper to taste. Refrigerate for 2 hours , preferably overnight

Fry the liver in the oil for 10 min or until you dont see any blood. 

Fry the onions with the marinade for about 5 minutes

Slice and transfer the diced liver in the cooked onion and cook for an additional 4 to 5 minutes

Remove from the heat and adjust for seasonings, adding salt and pepper to taste.

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Suya (Grilled Liver kebab)

Suya (Grilled Liver kebab)

1 kg Beef liver

¼ cup powdered peanuts

1/2 -1 tablespoon cayenne

1 1/2 teaspoon smoked paprika

1 tablespoon garlic powder

1 tablespoon onion powder

1 tablespoon white pepper

1/2 – 1 tablespoon cayenne pepper optional

1 tablespoon chicken Bouillon


1/4 cup vegetable oil to drizzle on the meat

If you’re using wood skewer: Soak the skewers for at least 20 minutes totally submerged in water before using it to prevent burns.

Heat the oven to 450°F. Lightly spray or oil baking sheet or roasting pan to prevent the suya from sticking to the pan

In a medium bowl, mix peanut, garlic powder, onion power, smoked paprika, white pepper, cayenne pepper, hot ground pepper and bouillon/maggi. Place it on a plate , Set aside

Slice the liver into a diagonal medium thin shape,

Thread the steaks onto the skewers about 4 per skewer. Making sure the skewer is fully covered with slices of meat

Rub the steak skewer with spice mixture; on both sides. Line a roasting or baking sheet with foil paper. Place skewers on cookie sheet , then place on the roasting pan or baking sheet.

Drizzle with oil and bake on for about 12-15 minutes.

Optional -Towards the last 3 minutes of baking switch from baking to broiler setting. To get a nice crisp brown on the outside.

Serve warm

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Ham, liver and eggs fried rice

Ham, liver and eggs fried rice

2 tbsp olive oil

0.5kg beef liver

2 teaspoon fresh garlic, crushed

1 teaspoon ginger

Salt to taste

In a large skillet, warm the olive oil on medium heat.

Add liver, salt, garlic, and ginger

Cover and cook for 10 minutes, turning the liver over to brown on both sides.

Remove from the heat and set aside to rest for 5 minutes and cut in cubes

4 cup Long Grain cooked Rice

1 tsp. Kosher Salt

5 Large Eggs

1/2 cup chopped ham

¼ cup onion chopped , finely sliced

¼ cup bell pepper (red and green), finely sliced

2 tablespoon oil

1 cube

Beat the eggs with the ham in a medium bowl. 

In a large skillet, warm the oil on medium heat.

Add the onion and bell pepper, cook for 3 min.

Add the egg and cook the eggs while stirring with a wooden spoon or spatula until they’re cooked through. 

Add the cut liver, and cook for 2 mins

Add the cooked white rice, cube and salt

Reduce the heat to low, cover and cook for 10 minutes, to warm through and to let the flavors come together.

Serves hot!

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Peas with liver and mustard

Peas with liver and mustard

10 ounces partially thawed frozen or fresh shelled peas (1 3/4 cups)

1 onion, thinly sliced

0.5 kg livers

1 tablespoon garlic

1 teaspoon ginger

1/4 cup butter (or oil), divided

3 tablespoon mustard

Salt to taste 

In a medium skillet cook the liver with the garlic, ginger, onion, salt to taste and mustard, until the onion is translucent and the liver is cooked.

Add the pea and cook for 3 mins and salt to taste.