Plate of Fried Beef Liver
(click to enlarge)

Beef Liver, Fried


East Africa - Tanzania   -   Maini ya Ng'ombe ya kukaanga
Serves:
Effort:
Sched:
DoAhead:  		 2 w/rice
**
2 hrs
Prep		 This is possibly my favorite liver dish. It's a versatile dish, easy to make, and can be served as an appetizer with French Fries or similar, as a main dish with rice or some form of potatoes, or as a meaty side dish for four.

1-1/2
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3
1/3
1
1
1/2
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10
1/2
1
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3
1/4
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#
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cl
in
t
t
t
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oz
in
t
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T
c
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Beef Liver (1)
-- Marinade
Garlic
Ginger root
Cumin seed
Pepper, black
Salt
-- Onions
Onions
Ginger root
Cumin, ground  
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Oil
Water
-- Garnish
Parsley
PREP   -   (1-1/2 hrs - 25 min work)
  1. Wash LIVER and slice about 3/8 inch thick, removing any fat and obvious plumbing. I usually cut in strips about 3/8 inch thick and 1 inch wide, as it's very difficult to make large slices of liver.
  2. Crush GARLIC and chop fine. Slice GINGER very thin and cut slices into threads. Chop threads fine. Mix.
  3. Mix together all Marinade items and massage into Liver. Cover with plastic wrap and refrigerate for at least an hour.
  4. Prep Onions:   Quarter ONIONS lengthwise and slice about 1/8 inch crosswise.
  5. Slice GINGER very thin and cut slices into threads. Chop threads fine and mix with Onions.
  6. Grind CUMIN in your spice grinder and mix into Onions.
RUN   -   (20 min)
  1. In a spacious sauté pan, heat Oil and fry Liver on both sides until just cooked through - right when it stops being springy - longer and it will be tough. Remove from the pan with a slotted spoon and set aside.
  2. Stir in Onion mix and Fry stirring until Onions are translucent - don't overcook.
  3. Add 1/4 cup Water and bring to a boil. Stir in Liver just long enough to warm it up.
  4. Serve Liver garnished with Parsley.
NOTES:

  1. Beef Liver:

      Actually Pork Liver will work just as well (Unless you are an observant Jew or Muslim), as livers all taste much the same and have similar cooking properties. The photo example was made with pork liver.
  2. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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