Spicy ox liver

Spicy ox liver

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  • 4–6
  • Easy
  • 30 minutes

"When my siblings and I go back home, my father likes to slaughter meat for us, either chicken, lamb or a cow. We then usually have freshly cooked liver with bread for breakfast, my most
memorable meal from home." – Sinoyolo Sifo


  • 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

Cooking Instructions

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

Sinoyolo Sifo Recipe by: Sinoyolo Sifo
View all recipes

A pharmacist by training, self-taught chef Sinoyolo Sifo took the leap into the food world in 2020 with the launch of his Instagram account @sifo_the_cooking_husband. He is the author of Sifo the Cooking Husband, a recipe book featuring recipes for everything from easy, delicious breakfasts, lunches, pastas and stews to traditional South African fare, like the food Sifo grew up eating in the Eastern Cape.

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  • default
    September 30, 2022

    Tried this recipe tonight and the seasoning is perfect! Maybe I should get some credit on the amount of salt too! Did know how fresh was the ox liver I bought, cooked 12 mins more before I added cream and other sauce. I might get a little bit greedy on the crushed garlic too. Thanks Sinoyolo. I feel like a top chef tonight.