A Jamaican classic recipe, full of protein —tender bites of seasoned liver cooked down with peppers, thyme, scotch bonnet and rich gravy. Serve with steamed rice, boiled food, or fried dumpling!

Ingredients
500g lamb or beef liver, cut into 3cm cubes
1 medium onion, sliced
4 garlic cloves, chopped
½ red bell pepper, sliced
½ green bell pepper, sliced
Handful of baby tomatoes, halved
1 spring onion, chopped
1/2 scotch bonnet sliced
3–4 sprigs fresh thyme
½ tsp salt
½ tsp black pepper
1 tbsp all-purpose seasoning
½ tsp allspice
500ml beef stock (or 2 tbsp beef granules + water)
1 tbsp ketchup
Olive oil, for frying

Method
Add liver to a bowl and season with salt, black pepper, all-purpose seasoning, and allspice. Mix well and set aside.

Heat a drizzle of oil in a pan over medium-high heat. Add liver pieces and brown for 5–7 minutes until they develop colour.

Stir in onion, garlic, bell peppers, baby tomatoes, spring onion, and thyme and scotch bonnet and Cook for 5 minutes to soften.

Pour in beef stock and ketchup. Stir to combine. Reduce heat to low and simmer for 5 minutes, or until gravy thickens slightly and liver is tender.

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