Recipes with beef liver

4 recipes that use beef liver, with photos, step-by-step instructions and cook times. The quickest, Kebda iskandarani (Alexandrian liver), takes 25 minutes. It is most often cooked with garlic, coriander and green chillies.

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Katogo

Katogo, a Luganda word for a mix-up, is what a Kampala family eats on a slow Sunday morning or what a boda-boda rider orders at a roadside stall at seven a.m.: peeled green matoke simmered right in a tomato and onion beef stew until the bananas turn soft and creamy and soak up the gravy. It is filling, savoury and gently starchy, like a potato stew with a faint banana sweetness. Some stalls add tripe or liver; offal is optional here. Serve it as it is, with avocado slices and a spoon of eshabwe or a little chilli on the side. Green matoke is sold at African and Caribbean grocers; green plantains are the nearest swap. Chef's tip: for the meat-free version, swap the beef for cooked red beans or a groundnut sauce and cut the cooking time in half.

90 minEast African Breakfast & Brunch

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Serobe

At a Tswana wedding or a funeral gathering, the men tending the three-legged pots will make serobe from the insides of the slaughtered goat or ox while the seswaa cooks alongside, and it is served first to the elders. Tripe, heart and liver are boiled until tender, chopped very fine and seasoned simply with salt, onion and a little of the rich broth, so it comes out soft, chewy in places and deeply savoury. Eat it with bogobe, pap or samp and a spoonful of morogo. Buy dressed (cleaned and scalded) tripe from a butcher, and cook everything right through. Chef's tip: chopping it fine by hand is the whole point; a food processor turns it into paste, so take your time with a heavy knife.

180 minSouthern African Meat

by KrazyBadal 0 views

Kebda iskandarani (Alexandrian liver)

After dark in Alexandria, carts and tiny shops fry liver to order on blackened griddles, and a couple of small, crackly baguette sandwiches of kebda make a late supper or a working breakfast all over Egypt. The liver is sliced into thin ribbons and seared hard and fast with plenty of garlic, hot green chilli, green pepper and cumin, finished with lemon so it stays juicy, tender and sharp. Stuff it into soft rolls with a smear of tahini and a few pickles. Liver is very rich in vitamin A, so pregnant women are usually advised to avoid it. Chef's tip: soak the strips in cold water for 15 minutes and pat them very dry; they sear rather than stew and taste milder.

25 min

Egyptian Meat

by KrazyBadal 0 views

Dulet

Butcher-restaurants in Addis Ababa serve dulet in the morning, and it is one of the dishes families look forward to on Easter morning, when the long fast ends and every part of the animal is used. Tripe, liver and lean beef are chopped almost as fine as mince, then tossed in a hot pan with red onion, green chilli, niter kibbeh and plenty of mitmita, so it is rich, peppery and full of different textures. It is eaten with injera and a spoon of ayib to cool the heat. Many places serve it barely warmed, but liver and tripe must be cooked through, so this version pre-cooks the tripe and fries everything until no pink remains; dulet served raw or rare is not for pregnant women, young children or anyone with a weakened immune system. Chef's tip: buy tripe that is already cleaned and blanched, and simmer it until a knife slides in easily before chopping.

75 min

Ethiopian Meat

by KrazyBadal 0 views

Katogo

Serobe

Kebda iskandarani (Alexandrian liver)

Dulet

Goes well with beef liver