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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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A new taste for your breakfast supper or lunch. Serve with pap (maize porrage) or mash potato's. Ingredients:
kudu liver (or any other) |
1l milk (raw if you can get or otherwise use pasturised) |
500g (pound) dised bacon |
1 to 2 onions dised |
1 to 2 cups viniger |
half to one half cup sugar |
flour or maize for coating |
olive oil |
mazina for thickning |
salt |
peper |
Directions:
1. Lay liver in milk for one day
2. When ready remove big arteries and skin
3. Cut in long thick strips
4. Salt and peper to taste
5. Roll in maize or flour and let stand while preparing rest
6. Heat table spoon of oil in pan and saute onions until translucent
7. Add bacon and fry a while, remove from pan.
8. Add more oil if needed but bacon fat should be sufficient
9. Fry liver until brown
10. Add bacon and onions
11. Add viniger and sugar slow cook until all sugar melted and sweet sour taste reached (You must play with sugar and viniger until you reach your taste, some like more sour and others more sweet)
12. Thicken with mazina
13. Serve hot or cold
14. PS; Do not over cook your liver otherwise it will be rubbery, ideal is pink but no blood running
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