Last week I shared a recipe of samp and in the post, I talked about how it was a staple in Zimbabwe in 2008. This weekend it seems as though the situation may happen again. I can not explain the amount of hurt this news brought me. 2008 in Zimbabwe was hard and for it to happen again it would be terrible.
I write about food and all the other crafts I do. I also write books for children. With everything that is going on in the world, it feels frivolous. Writing for me is an escape but at the same time, I wonder if it will matter to the people that read what I write. While most of my recipes use what should be easy to find ingredients in most countries, I worry that perhaps for most of my fellow Zimbabweans it may not be so easy. I decided to write today because while you may be having a hard time like me, for a few minutes I can take your mind off the hard truths of life.
Chicken Livers Masala
Ingredients
- 1 tablespoon olive oil
- 1 teaspoon Mustard seeds
- 2 Teaspoon red chilli powder
- 1 teaspoon turmeric powder
- 5-6 Garlic cloves chopped
- 5-6 curry Leaves chopped
- 2 Large onions chopped
- 2 tablespoon Tomato Puree
- 200 grams Chicken Livers
- 1 Tablespoon garam masala
- Salt as per taste
Instructions
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Put oil in large skillet.Add mustard seeds and let them splutter.
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Add finely chopped garlic and curry leaves. Add onions and fry until translucent.
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Add turmeric powder, salt, red chilli powder and stir fry for a minute. Add tomato puree and fry till oil is released and turns brown.
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Add the livers, half a cup of water and the garam masala. Stir well and cover and cook on low for 10 minutes.
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Serve warm. Garnish with cilantro leaves if you like.