You can find African-style liver everywhere! In the street gargotes, in typical restaurants, on the menu for family meals…
In South Africa, Namibia or Zambia, the liver is a piece of the butcher’s shop, very appreciated by the locals because it is not easy to find.
Outside the big cities where you can find supermarkets like here, fridges are rare, the merchants put the meat or fish on the ground on plastic tarpaulins, on crates… Flies and crawling insects are at the party and the heat does the rest!
The liver will not stand such treatment! It can be ordered in advance from the butcher and is cooked immediately
The recipe is always the same, except for a few variations: garlic and onions cooked in hot oil with the liver cut into pieces, then we add spices, often ready to use, from a Traditional Braii Mix packet (celery salt, chili, paprika, garlic, onion, corn flower), we add tomato purée… and let it simmer.
Apart from the Braii, the barbecue imported from South Africa, I have rarely had the opportunity to eat cooked or fried meat, if not in very very small quantities drowned in a vegetable dish. I am of course talking about typical African cuisine, not that of KFC, Steers or other pizzerias.
African style liver is invariably served with Nshima in Zambia, Pap in Namibia, Papa in South Africa. It is a compact purée of maize flour with a very neutral taste but goes very well with a spicy dish.
