Isibindi (Cow Liver)
Isibindi (Cow Liver). Enjoy the rich, comforting flavors that make this dish a timeless favorite.
Ingrediënten
- 500 g beef or cow liver
- 1-2 el olie of boter
- 1 medium onion, finely chopped
- 2 teentjes knoflook, fijngehakt
- 1-2 green chilies, chopped (optioneel)
- Zout en zwarte peper naar smaak
- 1 tsp paprika (optioneel)
- 1-2 el azijn of citroensap
- Fresh parsley, chopped (voor garnering)
Instructies
- Prepare the liver: Rinse liver under cold water and pat dry. Slice into thin pieces (about 1 cm thick).
- Marinate (optional): Sprinkle with vinegar or lemon juice and let sit for 10–15 minutes to remove strong odor and tenderize.
- Cook onions and garlic: Heat oil or butter in a pan over medium heat. Sauté onions until translucent, then add garlic and chilies. Cook 1–2 minutes.
- Cook the liver: Increase heat to medium-high. Add liver slices to the pan in a single layer. Cook 2–3 minutes per side — do not overcook, or liver becomes tough and grainy.
- Season: Sprinkle with salt, pepper, and paprika (if using). Stir gently.
- Serveren: Remove from heat, garnish with fresh parsley, and serve immediately.
