Spicy Chicken Liver Smoortjie

Cape Malay Cooking with Fatima Sydow

Ingredients

Chicken livers lightly rinsed and strained

2 large onions peeled and cut into thin slices

3-4 whole chillies

3 garlic cloves peeled and grated

3 tablespoons of cooking oil

1 tsp of salt

1 tsp of turmeric

1 tbsp of roasted masala

1 tbsp of paprika

Some chopped coriander

1/2 teaspoon of sugar

Method

Heat the oil and add your onions and chillies, fry till light brown, add the rest of the ingredients and stir fry for 6-8 minutes on medium heat.

Switch off the heat, add half a cup of water and stir, put lid on your pan or pot and allow to simmer for a few minutes.

Serve hot with crusty bread.

Take it to another level and add half a cup of cream and a squeeze of fresh lemon juice and chopped coriander.

And it’s that easy.