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.