I always get inspiration for my dishes form different sources. But one of the most inspirational sources are the conversations about food that I have with my sisters. Like most siblings who are close in age, we talk about everything! From makeup, to boys, to politics, to religion, and of course we always end up talking about food. My eldest sister, Cheredi, is a huge foodie with mean kitchen skills. Somewhere in between our usual chatter, we of course started talking about liver and exciting recipes we can try out. She told me that she made this liver recipe that was so bomb and believed using paprika made all the difference. I decided to develop a paprika liver recipe of my own, of course with inspiration form her, and I was so so so blown away by the outcome.
Today we are going to make: garlic paprika liver. Sounds delicious right? Well, it is!!!
PREP TIME: 15 MINUTES COOK TIME:15 MINUTES SERVES:4
Ingredients
1/2 a kg of liver
1 large red onion finely chopped
8 cloves of garlic, minced
1 tomato, minced
1 tablespoon of tomato paste
1 tablespoon of paprika
1/2 a tablespoon of black pepper
salt to taste
vegetable oil for frying
Method
First thing is to remove the thin membrane that usually coats liver and any huge blood vessels. If you cook the liver with this membrane, it becomes taut making the liver tough. I shared this on my InstaStory some time back when I was working on this recipe (follow me on Instagram if you haven’t). We also did the same thing in this liver recipe. After peeling of the membrane, cube your liver and soak it in some milk for about 10 minutes then rinse it off. The milk draws out any toxins and also further softens it.
In a pan, add your finely chopped green bell pepper, red onion and minced garlic and allow to cook until softened. This will take 3-5 minutes. The taste of liver is brought out exceptionally well with these three ingredients. Plenty of onion and plenty of garlic and some extra green bell pepper will always do your liver good!
Add your tomatoes, tomato paste and your spices together with 1/4 cup of hot water. The hot water facilitates the cooking down of the spices. Let this cook down for about 5-8 minutes. Do not over-do it with the water and also, do not rush the process. For those who may be wondering, I got my spices (paprika, cayenne and black pepper) from the our every day supermarkets. Nothing I use is out of reach! It is just up to you to simply go and get it :)) No excuses ;))
After all the flavors have completely gelled,add your skinned and diced liver and let this cook on medium high heat for about 10 minutes. Liver cooks really fast. Years back, I used to boil it before cooking it. I learnt the secret to making soft liver from my aunt and she also told me boiling is absolutely unnecessary. I absorbed her advice like a sponge and never looked back since. Cooking is an eternal learning process indeed. You can never know it all!
Once it is cooked through, add your finely chopped coriander.
This just goes to prove that just because something is nutritious does not mean that it has to taste boring. Always play up your flavors and make each meal an experience to be remembered! And as I always say, don’t shy away from trying something new!
Easy. Fast and so unforgettable. What do you enjoy pairing your liver with? Lucky for all of us, liver can go with almost all starches. Liver and chapatis? Yes please. Or maybe with ugali and kunde? Still as fantastic!Or maybe my garlic paprika liver with some geelrys? #nom. It will seriously be just as good regardless of how you choose to have it :))
This garlic paprika liver should definitely be on you must make list!
To good food!
-K
Get your downloadable recipe here :))
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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!
Wowww cnt wait to try dis
Thnx kaluhis
One of the best liver recipes you will ever ever ever try out!!!!
I can testify 😋. Even people who used to be skeptical about liver in my household really enjoy this! Thanks Kaluhi
hey kaluhi, i LOVE your recipes they`re really simple with amazing results, can i use other types of meat though instead of the liver( pork, beef etc) or will this change the flavor too much, i hate liver. Gudday and continue posting all these amazing recipes, xxx
It could alter the overall taste depending on the meat you choose to use. But I would advice to use this recipe on chicken or goat meat.
1/2 kg serves 4, not 1? Or maybe 2 if an unexpected visitor pops in. Now i understand my where my weight comes from. I will try on goat meat also
Kindly remember my recipes are not written in stone. What I feel may be enough for 8, someone else may feel is enough for 3. So when I say ‘serves 8’ it doesn’t mean it’s a must you get 8 people to cook for. You get? We are all different people and we serve food differently. Feel free to eat alone if you please for this recipe :))
Eish gal . Am sure Thoma up there did not mean that in a bad way.
Neither did I.
hi Kaluhi
thanks for your continued post with recipes that are easy to make.
i tried the liver recipes and i loved it.
Thank you sooo much and cheers to good food!
Tried this recipe. Really great flavour wise. However the liver pieces were really bland on the inside. How do you get them to soak on the inside?
I.e Soak in the flavour?
How big did you cut your pieces? I found that, if you slice your liver in huge pieces, the spicy sauce gets overpowered by the enormous chunk. But if your pieces are small, everything balances out.
I tried this today. Thank you 😘
<3
Kaluhi, hey girl, I usually feel like we are bffs…asin every single day am always on your blog and IG looking for a new dish to make. Funny thing is that I use my hubby’s phone so he’s always like ‘ everywhere on my phone kaluhi..kaluhi..’ makes my day. Am trusting God for a good phone so I can be sharing with you also..bff..lol.
Lakini you wezad me hapa…Weehh removing the thin membrane…an exam!!! Hahaha!
I managed though and the dish was amaizing. Thank you so much. May the Lord bless you, keep you and grant your hearts desires. You touch very many with your cooking, you should always be proud of yourself.( Romans 8:32)
Biology practicles nazo LOOOOOOOOL! But your hubbs still enjoys the fruits of your labor so seeing kaluhiskitchen all over his phone is worth it :DD ! And in Jesus name, may you get that phone.And to you too, may the work of your hands be continuously blessed <3
What could I serve this with gonna try this tonight
ANY starch you feel like
Yaaaaaaassssssss♡♡♡♡♡♡ I’m a young girl lol but I’m trynna make my own personal recipe book heheee tell me by the time I have my house👀👀🙌🙌🙌Kaluhi thaaanksss siss💕💕thaaanksss ❤❤❤❤youre such a lovelie….I am dreaming of having having cookout with you…I’m going to cook this liver for my mum and dad 💃💃💃
So thrilled to hear that my darling!! Cheers to all things delicious!!!!
Yaaaaaaassssssss♡♡♡♡♡♡ I’m a young girl lol but I’m trynna make my own personal recipe book heheee tell me by the time I have my house👀👀🙌🙌🙌Kaluhi thaaanksss siss💕💕thaaanksss ❤❤❤❤youre such a lovelie….I am dreaming of having having cookout with you…I’m going to cook this liver for my mum and dad 💃💃💃
Yummy yummy! Best liver recipe 😊
Without doubt!!!
I just tried out this recipe and it really is yummy.. It doesn’t dry out the liver..
Love it. I will be using that milk trick now.
Thanks for your feedback and so thrilled you enjoyed it! <3
I can officially say am a ‘liver chef’ thanks to this!!!!! Thank you so much!! #softestliverEVER!
yaaaaaassssssssssssssssssssssss! Secure those points love!!!!
Hey gal I found it so had to remove the thin membrane …any tip on how to do this kindly?
There is no deep explaination as to how to do it apart from just to literally pull it off. It comes off the same way cellotape would
Tried this today and I loved it. Thank you.
Glad you did! <3
Great recipe. My husband and daughter ate it without issues. Thank you!
Fantastic!!
Oh my word… I am trying this in 2019 and where have I been. I got my butcher to remove the skin for me and the meat cooks even better without it.
Thanks Kaluhi. Keep up!
Glad you love this!!
THIS RECIPE IS JUST A BURST OF FLAVORRR
SUPER DELICIOUS YUM YUM
THANKYOU
Cheers to many many more love!!!
What liver may I ask? Beef, Pork, Lamb?
Beef
What the best thing to serve this with thanks gonna try this tonight x
Whatever you want
Wondering if I should double the ingredients with double liver amount. My hubby is Nigerian, cant wait to make this for us both!! Going to try this tonight…:-) Thank you.
On paper yes but not quite so. Tatse as you go along and slowly adjust upwards
I wanted to find another way to make liver besides the traditional liver and onions. I made this tonight and everyone loved it. Thank you so much
You are most welcome!
My 9yo and I made this tonight and it was a hit with the whole family. Thank you for sharing this recipe.
Fantastic!! I am so happy your fam enjoyed!
Loved it!!
xx
It’s now my all time favourite for lazy Sunday, although in the ingredients you don’t mention cayenne pepper. Should I cover the saucepan as I cook or not?
Thank you.
This was really good, just as promised! The flavors of the spices came together great! I ran out of tomatoes, so I used some canned diced ones I had (drained). Still came out fantastic. Oh and I did add extra garlic, cause we LOVE garlic in my house, but not too much that it overpowered the dish. Thanks for publishing such a great recipe. I can’t wait to try others you have.
I love that you wrote to me and even more that you tried this out and enjoyed it!! You will love it each time round!
How much coriander? It’s not listed in the ingredients. Neither is green pepper but I assumed it’s a whole one. Totally guessing on the coriander.
As much as you like. Its a garnish so do not overthink