I always have so much happiness when you guys send me feedback via pictures and videos of the #Krecipes you have tried out! That is what gives me so much motivation to keep going; seeing the value that I am adding to your lives. I love showing you off y’all!! You can check out the recipes everyone if trying out via my Instagram highlight tab and twitter hashtag #KupikaNaKaluhi.
I also love it when you exhaust all recipes in a particular category and ask for more, and today’s recipe was a request by one of my most loyal Instagram followers. She has tried all my liver recipes (this one, this one and this one) and requested for one more to enjoy with her fam! Isn’t it amazing how one dish can be cooked in a million different ways and still deliver on flavor?! This fourth liver recipe came with it’s own character. I used three herbs that brought it to life and I couldn’t believe how such complex flavors were developed in such a short amount of time! I am without doubt that you will love this one! <3
I had so much fun filming this video, and I hope you love it just as much when you watch it <3
PREP TIME: 10min COOK TIME:20min SERVES:5
Ingredients
1 kg of beef liver
1 red onion, finely chopped
1 white onion, finely chopped
5 cloves of garlic, minced
½ a teaspoon of thyme
½ a teaspoon of oregano
½ a teaspoon of rosemary
1 tablespoon of paprika
1 ½ tablespoons of royco
1 tomato, minced
1 tablespoon of tomato paste
½ a cup of milk
1 hoho, finely chopped
Salt to taste
Vegetable oil for frying
Method
As always, the main and most important step for making super tender liver is peeling the membrane that coats it. This membrane has a tendency of tightening in the presence of heat, so it has to go. It comes right off like cellotape, and this video very clearly shows that so please watch it for clear guidance.
Peel the membrane off the liver and chop into neat cubes.
Soak it in your milk. You will need only about 1/4 cup to 1/2 a cup. Why do we soak the liver in milk you ask? We soak it in milk so that any toxin present can be drawn out into the milk, and also, to further soften the liver.
Let it sit for about 30 minutes, and we will later on drain all this before cooking. In the mean time, get started on the mchuzi.
In a sufuria, add the onions, garlic and the hoho. I used two kinds of onions so as to up the flavor profile, and we all know liver and onions tastes amazing! You can use spring onion as well. Let this sautee until softened and fragrant. Add the tomatoes, plus the tomato paste. Ensure the tomato paste cooks down well.
This should then be followed by the herbs and spices, then ¼ cup of hot water. For my herbs, I went with thyme, rosemary and oregano. They are available in every single well stocked supermarket spice aisle and that we are happy about! These three elevate the flavor profile of nearly any meat dish and are absolutely divine with my liver. I have spoken about the health benefits of each individual herb in today’s video so make sure you check it out. And if you are reading this and you have unfounded fear of spices and herbs, shake it off, research on any individual spice health benefits (google is your friend) and get on it!
Let this cook until thickened. Drain the milk from the liver completely then add this to the tomatoes to sautee on high heat for about 8 minutes until cooked through.
Yes, when you remove the membrane, you do not need to boil the liver. It becomes way too tender to boil before stewing. I was a bit skeptical about this method when my aunt introduced it to me few years ago, but upon trying it myself, it is safe to say it is the method I will be using for life! In case you are still in doubt, I have proved to you in the video that they indeed cook through completely!
Garnish with fresh dania.
And serve!! Truly so so so easy and your palate will totally rejoice for the flavors that will be exploding in your mouth! So tender, so herby, so full in flavor and delicious to say the least!
This would be so delicious with some traditional veggies and steaming hot ugali. And now that it is cold in Nairobi, this is all I need! Try this liver recipe and let me know what you think! Take a pic and DM me in any social media platform!
xx
-K
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Hey there! My name is Kaluhi and I love food! Through my blog, I am happy to share with you my self-taught recipes, steeped in nostalgia and the happiest of memories. I hope each recipe you try out is as addictive as the previous one and is shared on a table full of love and hearty laughs!
Can we just appreciate the beauty of your food photography first before we drool? ❤
Thank you so very much! Hope to get even better! <3
Excellent as usual!!!
<3 <3 <3
Hi, in the liver spices can what can I substitute Oregano with?
Oregano needs to be there
Try marjoram. They are of the same group but marjoram is milder and less pungent than oregano.
I was so scared of cooking liver without boiling but after I tried this out , I am a believer!!!! THANK YOU!
YEESSSSSSSSSSSSSSSSSSSS!!! So so so so happy for your feedback! Once you try this method, there is no turning back! <3
Looks great! Where do you buy your liver?
Any butchery
Hi how much did you pay foryour equipment?
Which equipment?
Thanks for sharing
Anytime!
I love how yours are simple dishes that we cook at home and one doesn’t have to search for ingredients that we can hardly pronounce. I’m planning to cook everything on this blog…
That is the best plan one could every have for themselves!!!! Hope you enjoy every single dish you try out!
Hey is good to finally land on this conversation. I hope I will keep “cooking and eating ” . In the interim I have slot to catch up on especially the meat dishes.
Much love from Kampala
<3 <3 <3
Made this for Sunday lunch.. Everyone was left leaking their plates. Such a simple life changing recipe… Thank you
Awesome!!!!
This looks great, and I would love to make it, but you used some ingredients that we in the US are not familiar with. What is royco and hoho? Are there any American equivalents of these ingredients that might be available to us here?
You can find it on Amizon
coolie!
This looks great, and I would love to make it, but you used some ingredients that we in the US are not familiar with. What are royco and hoho? Are there American equivalents of these ingredients that would be available to us here? Thanks for your help!
Love your recipe but I have no idea what royco and hoho is. Please let me know if I can substitute some other ingredient. Thanks.
Hoho is green bell pepper, as for Royco, a spice blend, getting a perfect substitute can be pretty tricky but indian spice blends come pretty close
I love cooking for my family…. watched your video first time and i love the simplicity yet beautifully presented food!
I’ll definitely try this over the weekend!
Dope! <3
Wow it’s been long since in I was on Facebook, but then I decided to take a look at your Facebook page for new recipes and came across this…wow I have to say though I am in Dublin Ireland I will try this..looks yummy…You Make me miss home for sure
Hope you enjoy every single dish you choose to try out!
xx
This is so helpful. I have to prepare liver tomorrow for breakfast for the household so I have to make sure it comes out well. I have a few questions is the garnish parsley and some of the ingredients I do have like royco and hoho. Thanks
The garnish is cilantro
Came out ok, probably wont add hot water next time. Too soupy.
Do not add soup if you do not want soup. If you want it to turn out a nice dry fry as mi pictures show and as my video clearly shows, follow instructions :), and do not add extra things. Please watch my video too to see how I made it
In your instructions: “This should then be followed by the herbs and spices, then ¼ cup of hot water” also, what is royco and hoho?
Hoho is capsicum
Just try and fail…:(. Don’t know rocyo substitute.
Hope your next try will be better
I made it and I don’t like liver it was great I did add a splash of cream and a dash of sugar because of the tomato acid really hard on my stomach. It was delicious thank you
Happy you loved it boo!
This is my favourite liver recipe. A winner every time. Thanks Kaluhi 😍😍
Cheers to many more !!❤❤
Hi Kaluhi,
Preparing to try this recipe and I’m just wondering, after we drain the milk, do we run water through the liver or just drain milk then cook?
Just drain it and cook
I came across your Youtube video as I was looking for creative, flavorful ways to up my beef liver. This is it! I loved the flavor, the simplicity of the cooking process, and it is delicious! Matter of fact I’m cooking it again for dinner tonight. Love your Youtube channel and your recipes!
xxx
This recipe was amazeballs!! I loved it. The spices really blended well and the liver was very soft after removing the top layer.
Thrilled to know you loved this!! To many more!
I’ve never been a fan of liver, but thats all in the past all thanks to this recipe. thank you.
Cheers to many more!
Kaluhi, l am a big fan of your cooking demos. You are a pleasure to watch, such a natural.
Thank you so so much!
Yay.. Tried the liver.. Thanks.
Cheers!
I am glad i found you Kaluhi!
And I am glad you are here!
I cooked my liver today, thank you for the recipe, it was really sumptuous 😋😋😋😋
Awesome!!!!!! To many more!
I tried it was really nice.. thanks looking forward to more recipe from you..
Cheers!
Looks so yummy..thank you so much I have learned what I didn’t know..the removal of membrane..
Cheers!
I made this tonight and it was delicious! I love the trick of using two different onions to add to the flavour I’ll be using that again. Thanks Sis! X
You’re welcome!
This recipe is heavenly😍😋😋😋👌💯. I tried this yesterday and we loved it so much. The herbs were great and added so much flavor ….
Asante
Happy you loved it! It is a favourite of mine!
Hi could you please tell me what hoho is and what is Royco, I would like to try this recipoe/
Thank you
hoho – green bell pepper
Hey,I’m going to try this today though it’s not the first time,and hopefully it will be delicious as it looks.What happens to that milk?
You discard it
Holly liver!!!
Thanks for this. I’m just dumb founded over boiling the liver. It works. Thank you…….
Glad you enjoyed!
You list a hoho as an ingredient. What is a hoho?
Green bell pepper
I should have found you last night before I cut and soaked my liver. I soaked it for over 8 hours so hopefully it’s tender enough even without removing the membrane. I also bought frozen liver which isn’t the best but that’s all I could find. I’ll find some fresh liver and remove the membrane before soaking next time. I also don’t have 2 types on onion or tomato paste but I’ll add more than 2 tomatoes and hope for the best. I hope it turns out great still.
Thanks for giving it a shot. Next time use fresh liver and remember the soak needs a few minutes. Next time, also peel it and you will see the massive difference
I’m in Australia & curious as to what is Hoho in your liver recipe ..
I’m presuming it is Jojoba ?
Is there a substitute for hoho ?
Hoho is green bell pepper
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