Spiced Liver with Tomato

Name: Spiced Liver with Tomato
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4
Cuisine: South African
Ingredients: 30 ml sunflower oil; 2 large onions, sliced; 4 ripe tomatoes, chopped; 500 g ox liver, (or Sheep's Liver); 10 ml Robertsons steak & Chops Spice; 1 litre water, (6 Cups); 1 Knorr chicken stock pot; 4 cups cornflour maize meal; 30 ml margarine; 15 ml Robertsons crushed chillies

4 People
75 min.
easy

Ingredients

30 ml sunflower oil
2 large onions, sliced
4 ripe tomatoes, chopped
500 g ox liver, (or Sheep's Liver)
10 ml Robertsons steak & Chops Spice
1 litre water, (6 Cups)
1 Knorr chicken stock pot
4 cups cornflour maize meal
30 ml margarine
15 ml Robertsons crushed chillies

Cooking Method

Heat the oil and fry the onion rings until soft. Add the tomatoes.
Remove the membrane from the liver. Cut the liver into strips as thick as your little finger. Season with Robertsons Steak & Chop Spice.
In a separate pan, heat oil and stir-fry until the liver is just done. Add extra sunflower oil if necessary.
Combine the cooked liver strips and tomato, onion mixture.
Bring water and Knorr Chicken Stock Pot to the boil, add the margarine and maize meal and stir into boiling water.
Simmer for 45 minutes on low heat until done.
Stir in the Robertsons Crushed Chilli.
Serve the liver mixture hot with pap.