When my husband brings home some liver from the meat market it’s better than flowers! Yes,… that’s how much I like liver. It’s very easy to prepare, it has such a nice flavour on it’s own that I think it’s hard to mess it up no matter what you do.
OK, the ugali is straight forward, the sukuma I just fried in onions. To be honest, by the time I got to the sukuma the liver was already cooked and smelling up the apartment. My husband walked into the kitchen to ask if it was ready and I said “Yup! Just have to cook the veggies,” to which he replied “I don’t need veggies!” I felt him on this one, I just wanted to dig in too. So the sukuma had to be quick, just onions.
I cooked the liver with a bulb of galic (minced), 2 onions, ½ a green pepper and chunky tomatoes. The liver doesn’t take very long to cook. If you leave it in the fire too long it becomes hard a chewy so let everything soften in the fire a little before adding the liver.
flavourful balanced meal
2 thoughts on “Ugali, goat liver and sukuma”
Looks yummmmmmy. The sukuma looks brown, to me thats a bit over cooked. you can have it a bit green and crunchy.
It was very yummy! (^_^) I wasn’t sure how long to cook the sukuma, I just left it on the fire for what seemed to be a reasonable amount of time. But I will correct that next time. Thank you for your comment!