It feels like I have been gone a long time. It almost a month since I wrote something new. We had visitors and it’s always exciting to get visitors since we live so far away from most of our family. It’s always something to be able to show visitors the island and also discover new things ourselves. I think Leo Jr had the most fun; he likes to go through the pictures on my phone and relive the moments and tell me what was happening as if I wasn’t there. It’s amazing how much he has grown!
So, chicken livers! I don’t remember ever buying chicken livers when we were growing up. We only had them when we slaughtered our own chickens. Fry the chicken liver with other innards like the intestines, eggs not yet fully formed, heart and the gizzard, yum! Now I buy them regularly in the freezer section because they are the cheapest meat in Bermuda
Now I buy them regularly in the freezer section because they are the cheapest meat in Bermuda. I do my grocery shopping on a weekly or bi-weekly basis which is usually based on some sort of meal plan that I don’t always follow. So I alternate cheap proteins with expensive ones to balance out my budget. Cuts like oxtail I will only buy once a month or two because it is super expensive here.
With cheap cuts of meat, I think it’s important to dress them up and try new things. That way your family or whoever you cook for will not feel deprived.
I also like to keep chicken livers in the fridge because they cook really quickly for either breakfast or dinner.
Here is how I made these ones:
Piri Piri Chicken Livers
Ingredients
- 1/2 lb chicken livers cleaned
- 1 onion finely chopped
- 1 tablespoon apple cider vinegar
- 1/4 cup sweet chilli sauce
- 1/2 cup piri piri sauce I use the chilli sauce from Zimbabwe
- salt & pepper
Instructions
-
In a preheated pan, add olive oil and the livers in. Cook on medium heat until both sides are slightly brown. Add onion and saute for about two minutes.
-
Add sweet chilli sauce, piri piri sauce, vinegar, salt and pepper to taste.
-
Reduce heat and simmer the livers for 5 to 7 minutes.
-
Serve with sadza, rice or bread.
