Throwback liver sauce

I never forget the taste of something. Good or bad! Never ever!🙅🏽

Like I remember when my neighbors fried eggs tasted like banger! 😄 Which of course I've never tasted but something like the taste of petrol or kerosene was lingering in my mouth.

I also remember another neighbors noodles tasting of soap😑...till this day I never eat that flavor of noodles. It scarred me for life. My mum tried to convince me that maybe the pot they used wasn't rinsed well and it had nothing to do with the noodles but no way I was having it! Its 2020 and I still can't eat that flavor of noodles. However, as much as I remember the bad food experiences, I remember the good ones as well! Even better!

So about this liver sauce, it was almost Christmas ... That dry harmattan season that was accompanied with cold mornings 🌬. I was staying in a family friends house for holidays and we had this sauce for breakfast with mashed potatoes! Good Gad!! 🤤

Till this day I still remember what that meal tasted like. I tried to explain it to my mum but I think I was like nine years old then... I didn't know the creamy taste in those potatoes was butter and the sauce was not the red usual stuff I was used to. It seemed to be gravy. Of course, I didn't know what that was at the time.

Fast forward to 2016 (when i actually wrote this article), I went shopping for fried rice and got some liver. When I got home, I kept looking at that liver and the memories came. I started trying to figure out in my mind how it was made. It was gravy like with liver chunks and so creamy!! It wasn't red so I knew there were no tomatoes. Then I just started cutting the liver in strands like you would for a stir fry. I thought lets stir fry this in oil with some garlic and herbs...and now let's get started with this recipe! 😉

---

Ingredients

350g liver (You could just ask for half a kilo at the market)

2 cloves garlic

A sprig of fresh rosemary

2 medium fresh pepper (atarodo/harbanero)

1 large onion

1 tablespoon of coarse black pepper

Salt and seasonings to taste

1 cooking spoon of vegetable oil

1 tablespoon corn starch

10-15 small potatoes

1 tablespoon salted butter

2 tablespoons of finely chopped fresh dill

** NOTE: Use pepper and seasonings to your taste. My recipes are usually for 2 to 3 people. Feel free to use more liver or potatoes if cooking for more people.

---

Directions

1. Prepare liver. Cut in flat strips. Use a sharp knife because this can be very slippery. Add your minced garlic, chopped peppers, black pepper, salt and seasonings to the liver in a bowl and mix together.

2. Cut onions in rings.

3. Heat oil in a pot, throw in the sprig of rosemary and saute the onions for a minute.

4. Add the liver, stir for a minute on low heat, then leave to cook in its juices for about 3 minutes

5. Add half a cup of water and let simmer till liver is well cooked. Adjust seasoning.

6. Pour 2 tablespoons of water to dilute the corn starch, stir well until there are no lumps and pour into the sauce. It will thicken immediately. Stir for a minute and turn off heat! Sauce is done

7. For the mashed potatoes, boil peeled potatoes until soft. Drain out water and transfer to a bowl to mash. I like my mashed potatoes lumpy not super fine like baby food.

Quickly add butter and the chopped dill. I ended up using chopped parsley because I didn't have dill at the time I made this dish.

Food is served! You can also have this with boiled yam or boiled potatoes.

God bless you!... xoxo