Pan-Fried Liver Recipe

This simple dish is easy to cook and very easy on the pocket. Served with crispy bacon and mash, it has to be one of the bestsellers.

Pan-Fried Liver Recipe

Pan-Fried Liver


☛30 ml 2 Tbsp. cooking oil
☛1 onion, finely chopped
☛2 cloves of garlic, finely chopped
☛1 small chili, chopped
☛1 large tomato, grated
☛500 gm chicken liver
☛30 ml 2 Tbsp. tomato paste
☛15 ml 1 Tbsp. Worcestershire sauce
☛1 green pepper/capsicum, chopped
☛15 ml 1 Tbsp. Royco Mchuzi Mix
☛Salt, to taste
☛Fresh coriander for garnish


Heat oil and fry onion, garlic and chili. Once onion is soft, add tomato and liver. Cook at a low temperature until liver is soft, stirring continuously.

Add tomato paste, Worcestershire sauce, and green pepper. Continue cooking for 2 to 3 minutes Add seasoning and garnish with coriander.

Serve with Ugali and green vegetable of your choice.
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