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Savory Liver Sauce Recipe: Rich, Creamy Pan-Gravy in 20 Minutes

Liver Sauce Recipe -Nigeria-Cameroon

I have had several readers ask how to cook beef liver so it tastes truly delicious. Today I’m sharing the simple, fool-proof recipe I always recommend. It works every time.

If you’ve ever dismissed liver as an uninteresting part of the cow, think again. Liver is flavorful and packed with nutrients.

Beef liver is rich in protein, essential amino acids, vitamins and minerals — far more nutrient-dense than typical red meat. If you’ve avoided liver, now is a great time to give it a try. This vibrant sauce is worth it: rich, savory and satisfying.
Liver can be fried, baked or turned into a spread. Here are two of my favorite uses:

  1. In fried rice
  2. As this epic liver sauce

The method is simple: blend fresh spices with tomatoes, then cook that flavorful mixture with the liver and finish by drizzling vegetable oil on top. Serve the sauce with boiled rice, fried plantains or yams. The sauce balances the natural sweetness of tomatoes with the warmth of ginger, garlic and white pepper, plus the herb notes from celery and parsley — all enhanced by the distinctive flavor of the liver.

Pause for a moment and imagine that combination.

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My recipes often borrow little pauses and phrases from books I love — this one is no exception.

If you prefer less oil, use as little as you like; the recipe is flexible. It also works well with chicken gizzards or kidneys, so feel free to substitute if you prefer.

I’d love to hear how your liver sauce turns out. Print the recipe, throw a little gathering and come back to share your results.

print recipe

Epic Liver Sauce
by Precious Nkeih (www.preciouscore.com) September-8-2016
This is my fool-proof liver sauce recipe.
Ingredients
  • 1 pound (about 1/2 kg) beef liver
  • 4 tomatoes
  • 1 large onion
  • 7 cloves garlic
  • 1/2 inch ginger root
  • 1 stem celery
  • 2 stems parsley
  • 1 hot pepper/habanero (optional)
  • 2–3 Maggi cubes
  • 1 teaspoon salt
  • 1/2 cup vegetable oil
  • 1/2 teaspoon white pepper
Instructions
1. Wash the liver, trim any membranes and cut into slices or bite-size pieces, then place in a pot.2. Peel the garlic and ginger and add them to a blender.3. Roughly chop tomatoes, onion, celery and parsley. Add them to the blender along with white pepper and hot pepper (if using). Blend into a smooth paste.4. Pour the blended mixture over the liver. Add about 2 cups of water, the Maggi cubes and salt.5. Place the pot over medium heat and simmer for about 25 minutes, stirring occasionally. Add more water if needed, but avoid diluting the natural liver stock — keep the sauce rich.6. Pour the vegetable oil over the sauce and cook for another 5 minutes to marry the flavors.7. Serve warm with boiled rice, fried plantains or yams.Notes
– Alternative flavorings include bay leaf, basil or a pinch of fennel seeds.
– You can use the same method for kidneys or chicken gizzards.
Details

Prep time: Cook time: Total time: Yield: 4 servings