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.
- 1 tablespoon olive oil
- 1 teaspoon Mustard seeds
- 2 Teaspoon red chilli powder
- 1 teaspoon turmeric powder
- 5-6 Garlic cloves (chopped)
- 5-6 curry Leaves (chopped)
- 2 Large onions (chopped)
- 2 tablespoon Tomato Puree
- 200 grams Chicken Livers
- 1 Tablespoon garam masala
- Salt as per taste
- Put oil in large skillet.Add mustard seeds and let them splutter.
- Add finely chopped garlic and curry leaves. Add onions and fry until translucent.
- Add turmeric powder, salt, red chilli powder and stir fry for a minute. Add tomato puree and fry till oil is released and turns brown.
- Add the livers, half a cup of water and the garam masala. Stir well and cover and cook on low for 10 minutes.
- Serve warm. Garnish with cilantro leaves if you like.