4
Ingredients
- 600 g beef liver, sliced
- 2 onions, sliced
- 2 garlic cloves, chopped
- 2 tbsp oil
- 1 tbsp lemon juice
- Chili, salt and pepper
Method
- 01 Pat the liver dry and remove visible sinews. Season with salt, pepper and a little lemon.
- 02 Heat the oil high. Sear the liver 2 to 3 minutes per side. Set aside.
- 03 Quickly sweat the onions and garlic in the pan.
- 04 Return the liver, add chili and toss 1 to 2 minutes without overcooking.
- 05 Serve at once with bread, fries or rice.
Liver hardens if it stays too long on the heat. In Kinshasa it is often sold as a hot street portion with plenty of onion.
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