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Beer (Somali fried liver)
Beer: cubes of liver fried fast with onion, peppers and xawaash, a Mogadishu breakfast with flatbread
Beer means liver in Somali, and a plate of it, cut into small cubes and fried hard with onion, green pepper and xawaash, is a breakfast institution in Mogadishu cafés, especially on weekends and through Eid when there is fresh lamb or goat liver at hand. It arrives sizzling, with canjeero or sabaayad to scoop it up, a wedge of lime and a cup of sweet spiced tea. Good beer is tender and browned on the outside, cooked through with no pink left in the centre. The classic mistake is salting the liver at the start, which draws out moisture and makes it tough; add the salt at the very end. Lamb, goat, calf or beef liver all work. Chef's tip: cut the liver into even 2 cm cubes so every piece cooks through in the same few minutes.
- Total time
- 22 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 1 ⅛ lb lamb liveror goat, calf or beef liver; membrane and tubes removed, cut into 2 cm cubes
- 3 tbsp vegetable oil
- 1 onionsliced
- 1 green peppercut into strips
- 3 cloves garliccrushed
- 1 ½ tsp xawaash spice mixSomali blend of cumin, coriander, black pepper, cardamom, cinnamon, cloves and turmeric; ready-made or homemade
- 1 tomatodiced
- ¾ tsp salt
- 1 limejuiced, plus wedges to serve
- ⅓ oz fresh coriander (optional)chopped
- 1 green chilli (optional)sliced
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Method
0/5 doneStep 1: Pat the 1 ⅛ lb lamb liver dry with kitchen paper. Keep it in the fridge until the pan is hot.
Step 2: Heat the 3 tbsp vegetable oil in a large frying pan over a high heat and fry the 1 onion and 1 green pepper for 4 minutes until softened and catching at the edges.
4 minStep 3: Push the vegetables to the side, add the liver in a single layer and leave it untouched for 1 minute to brown. Sprinkle with the 3 cloves garlic and 1 ½ tsp xawaash spice mix and stir-fry for 3–4 minutes more.
5 minStep 4: Add the 1 tomato and cook for 2 minutes. Cut the largest cube open: it should be brown all the way through with no pink, and the juices should run clear (at least 160°F in the centre). Cook a minute more if needed.
2 minStep 5: Take off the heat, season with the ¾ tsp salt and squeeze over the 1 lime. Scatter with ⅓ oz fresh coriander and 1 green chilli and serve straight away with flatbread.
Nutrition per serving
- Calories
- 260 kcal
- Protein
- 26 g
- Carbs
- 8 g
- Fat
- 14 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does beer (Somali fried liver) take?
- About 22 minutes in total: 10 minutes to prepare and 12 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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