Ingredients

Method

• 2 T canola oil
• 1 large red onion, diced
• 1 T crushed garlic
• 600 g ox liver, cut into bite-sized pieces
• 150 g mushrooms, sliced
• 1 t cayenne pepper
• ½ t dried oregano
• 1 t chilli flakes
• 1 t medium curry powder
• 1 t paprika
• sea salt and freshly ground black pepper, to taste
• 2 T barbeque sauce
• 1 t hot sauce
• 1 cup fresh cream
• 1 cup grated Cheddar cheese
• 5 g fresh parsley, to garnish
• bread, for serving

Method

Ingredients

1. Heat the oil over medium heat in a large pan. Add the onion and garlic and sauté for 4–5 minutes, or until the onion is translucent.

2. Add the ox liver and mushrooms and mix well. Stir in the cayenne pepper, oregano, chilli flakes, curry powder, paprika, salt and pepper. Cook for 5–7 minutes, or until the liver is just browned on the outside and the mushrooms are succulent.

3. Stir in the barbeque sauce, hot sauce, cream and cheese. Cover the pan with a lid and simmer for 2–3 minutes, or until the liver is completely browned on the outside and the cream has thickened.

4. Garnish with parsley and serve hot with your favourite bread.

Cook’s note: If you prefer more well-cooked liver, increase the cooking time to 10–12 minutes or more.

Recipes extracted with permission from Sifo the Cooking Husband by Sinoyolo Sifo, published by Penguin.

Find more South African recipes here. 

Photography: Toby Murphy
Production: Khanya Mzongwana
Food assistant: Ellah Maepa