PANFRIED OREGANO LIVER

INGREDIENTS.

100 grams whole liver

1 Tablespoon Oregano

1 Tablespoon Cinnamon

1 Tablespoon Mixed herbs

1 Tablespoon Rosemary leaves

1 Tablespoon tomato paste

2 Tomatoes, blanched

1 Medium sized onion

3 Tablespoons Vegetable/Olive oil

1 Bunch of Coriander/Cilantro

1 Tablespoon Soy sauce

2 Tablespoons chopped Garlic

METHOD.

Freeze the liver whole for approximately thirty minutes to one hour so as to make peeling of the outer membrane easier. Once you’ve peeled of all the outer membrane, chop into cubes and place in a pan with the oil and add the cinnamon. Cover to cook for about five minutes on medium heat while turning after a few minutes so as to prevent burning.

Once it’s brown after the five minutes, add your diced onions, garlic and allow them to cook till translucent and not golden brown then add your tomato paste followed by your blanched tomatoes, oregano, mixed herbs, rosemary and soy sauce and cover to absorb the spices over low heat. You may add a little stock or water so as to get some sauce. Let it simmer for about five minutes the turn off heat and serve hot with either a bowl of stir-fried pasta or turmeric and coconut rice!!!