African
African - West African Mains and Stews
Nigerian Peppered Beef Liver and Kidney Skewers
Chef's Menu Description
Chargrilled over glowing charcoal embers with an authentic smoky char, served with handcrafted accompaniments and savoury reductions.
Ingredients
- • 800g prime meat, poultry or fresh seafood
- • 2 tbsp red palm oil or cold-pressed vegetable oil
- • 2 medium onions, finely chopped
- • 3 garlic cloves and 1 thumb fresh ginger, minced
- • 2 scotch bonnet chillies, blended or bruised
- • 2 tbsp rich tomato paste
- • 2 cups rich house-made stock
- • 2 tbsp ground crayfish or locust beans (iru)
- • 2 seasoning cubes and 1 tsp sea salt
- • Fresh green herbs (scent leaf, bitterleaf or spinach)
Preparation Steps
1
Phase 1
Season protein with minced garlic, ginger, crushed seasoning cubes, and salt; brown thoroughly in a hot pan.
2
Phase 2
Heat oil in a heavy casserole pot, sauté onions until golden, then fry tomato paste and blended scotch bonnets until fragrant.
3
Phase 3
Deglaze the pot with stock, return protein, add crayfish or traditional aromatics, cover and simmer gently for 35 minutes.
4
Phase 4
Fold in washed fresh greens and simmer uncovered for 5-8 minutes until tender and sauce thickens.
5
Phase 5
Adjust seasoning and serve hot alongside fufu, pounded yam, or fragrant steamed rice.