Eating goat meat is not something most people do every
day or even more than twice a week. It also depends on which part of the goat
you are eating. I personally love goat meat, particularly the liver. We used to
eat goat meat each time we visited my grandmothers in the village, they would
either kill a goat or a road runner for us to eat as lunch before heading back
home in the city.
Most people like
serving liver as a breakfast dish. I will be serving it as the main meal with
pap.
WHATS ON THE MENU TODAY
Today on the African menu I will be serving goat liver mixed
with fried cabbage and pap
INGREDIENTS
The amount of liver you use will be determined by the number
of people you are serving
600 g of goat liver
Two whole tomatoes
One whole onion
¼ of a whole cabbage
1 Tea spoon of salt
3 spoons of cooking oil
100 ml of water
PREPARATION METHOD
Strip the liver of its layer skin
Cut the liver into big chunks or pieces of meat
Take a good size pot or pan
Place on the heated stove
Put one spoon of cooking oil
Put 100 ml of water
Add ½ a teaspoon of salt
Let it cook until all the water is gone and then
the liver begins to fry
Add one more spoon of cooking oil into the pot and
begin to fry the liver until it turns a darker shade of brown.
Chop the whole onion into very small pieces
Place it into the pot with frying liver and
continue frying the two together
Until the onion is golden brown
Cut your two tomatoes also into small pieces and
mix them with the onion and liver, continue frying until the tomatoes are soft
and start turning into a gravy
Chop the cabbage into small thin stripes; add the
third spoon of the cooking oil to make sure the cabbage gets enough oil to cook
without burning it.
Mix the chopped cabbage into the pot and add the ½
teaspoon of salt remaining
Fry continuously until the cabbage is well mixed
with the liver, onion and tomatoes.
Close the pot and let it seamier for 3 minutes.
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| SERVE HOT WITH PAP |
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