Chicken Livers Masala

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.
Somewhere in this house, I have a plan of what I want to share on the blog, but it never works that way. My best ideas just happen( I think they are my best ideas) without really planning. I need to do better but I have largely accepted this is who I am. Like these chicken livers, I had actually forgotten I had them in the freezer until it was time for making dinner. The dinner, which I left until too late to plan for! I wanted something different and decided on an Indian theme.This is a simple recipe and I think if you don’t have all the spices to make the masala I think you can pull it off with store bought curry powder. The taste will be different but I don’t recommend buying spices or ingredients that you will not use again.