Brown Rice with Liver Stew

Brown Rice with Liver Stew

Happy New Year Readers! Hope you all had a wonderful holiday season and 2015 has been good to you so far! First post of the year! Sometimes you just want to prepare a quick and easy meal for either lunch or dinner. This tasty dish is perfect if want to get in and out of the kitchen in 30 minutes. I enjoy eating liver stew it brings back fond breakfast time memories in Sierra Leone. We would have it mostly with “tapala”or“fullah man braid” (breads similar to the French bread roll). In this post however, I opted for brown basmati rice. I hope you get to try this dish Aprons on!

Serving for 2

1. A pack of 360g liver
2. 1 large onions
3. Handful of fresh cherry tomatoes
4. Olive oil
5. Maggie seasoning
6. Black and white pepper
7. Rosemary, garlic, ginger paste
8. A cup of brown basmati rice 

Ingredients 

Cooking Instructions

Liver Stew

1.      Wash and cut up liver into chunky cubes

2.      Drain excess water with kitchen towel

3.      Season liver with rosemary garlic, ginger paste and black and white, pepper

4.      Slice onions into chunky slices lengthwise and tomatoes in half.

5.       Pre-heat 30ml olive oil in a pot.

6.      Stir in seasoned liver, onions, tomatoes and a teaspoon of paste into the pot and fry in medium heat for 5 minutes or until tender

frying up the liver

7.      Leave to cook for a further 10 minutes and then dish is ready for serving.

8.      In the meantime, steam a cup of brown basmati rice to go with your stew.

Voila! Dish is done! 

Brown Rice with Liver Stew

Spinach, Kale with Lamb Liver

Sautéed Spinach, Kale with Lamb Liver

Hello Readers, hope your summer is going well and making the most of the beautiful sunny days. Today’s post is a simple no carbs meal. Spinach and Kale are super healthy and full of iron, protein, vitamins and minerals which are good for your vision, skin, and hair. I prepared sautéed spinach, kale with lamb liver. I hope you enjoy reading and hopefully try out the recipe. Aprons on!!!

Serving for 4

Ingredient

Ingredients

1. A pack of spinach
2. A pack of Kale
3. A pack of 360g lamb liver
4. 6 cloves of garlic
5. 2 large onions
6. 2 fresh tomato
7. Olive oil butter
8. Maggie seasoning
9. Black and cayenne pepper
10. Rosemary 

Cooking Instructions

Steamed greens and garlic

Kale and Spinach

1. Steam already washed spinach and kale for 5min
2. Drain excess water using a colander.
3. Melt 2 table spoon of olive oil butter in a large pan and add spinach and kale and sauté in the melted butter.
4. Stir in 3 cloves crushed garlic and sprinkle a pinch of salt.

Seasoned liver simmering in butter and garlic

1. Wash and cut up liver into chunky cubes
2. Drain excess water with kitchen towel
3. Season liver with rosemary, maggie cube, black pepper, cayenne pepper and crushed garlic.
4. Slice onions and tomato into chunky slices lengthwise.
5. Melt 3 table spoon of butter in a non-stick frying pan and add sliced onions.
6. Fry onions and tomato gently in low heat for 5 minutes or until tender
7. Stir in seasoned liver and sauté with onions and butter.
8. Leave to cook for a further 5 minutes and then dish is ready for serving.

Voila! Dish is done!  

Sautéed Spinach, Kale with Lamb Liver

Fried Rice (West African Style)

Fried Rice and Vegetable Stew

“Me NCC Fambul dem una ardu O” Hello NCC Family! Hope you’ve all had a wonderful weekend. Today’s blog post is Fried Rice and Vegetable Stew. Fried Rice is one of the most popular dishes when it comes to party food. If you’ve been to a Sierra Leonean event this dish was most definitely on the menu. “The Sierra Leonean Fried Rice” is slightly different from your Oriental Fried Rice. The egg is omitted from the rice and beef is added instead to the dish. Soya sauce is used for colour however, I prefer Worcestershire sauce for taste and colour. The photos show ingredient for serving for up to 30 people therefore, please follows the ingredient amount and steps below to try out this recipe. As always questions, comments and suggestions are always welcomed. Aprons on!

Ingredients for Fried Rice (Serving for 4)

1. 3 cups Green Dragon Thai fragrance rice (or Basmati)
2. 1kg beef
3. 6 large onions
4. 3 bell peppers (green, red and yellow)
5. 4 scotch peppers
6. Seasoning
7. Garlic
8. Ginger
9. Spring Onions
10. Garden eggs
11. Soya or Worcestershire sauce
12. Oil

Ingredients for Dish

Ingredients for Vegetable Stew

1. 6 large onions
2. 3 bell peppers (green, red and yellow)
3. 1 tin chopped tomatoes
4. 4 large carrots
5. 4 scotch peppers
6. Seasoning
7. Garlic
8. Ginger
9. Thyme
10. Spring Onions
11. Garden eggs
12. Oil

 

Cooking Instructions

Fried Rice

Washed Rice on clean cloth to drain excess water

1.      Wash and cut beef into little beef cubes

2.      Grater some ginger 2 table spoon full amount and 4 cloves of garlic.

3.      Season and marinade beef with Worcestershire or soya sauce, 2 teaspoons of ginger, garlic and your usual seasonings. Do this overnight and put in the fridge.

4.      Slice onions, cube tomatoes, bell peppers, garden egg and chops springs onions

5.      Blend two onions with scotch peppers and 4 cloves of garlic.

6.      Wash rice and spread it on a clean cloth to soak up any excess water.

7.      Put beef in pot without adding any water and let it steam until the water has reduced.

8.      Add half a liter of oil into pot once the water has reduced then add all your chopped vegetables and rice.

Frying Rice and Veg in pot

      9.      Add salt to taste, a cube of maggie plus extra seasoning and the blended onions, pepper and garlic. Let all the contents fry whilst mixing together. Do this for about 3 minutes

     10.  Add 100ml of lukewarm water then turn the heat low and leave to cook by steam for about 20 minutes whilst checking the rice every 5 minutes by mixing to ensure the rice is cooked through. 

     11.  Finally, if not, sprinkle a handful of water and cover the rice with foil, cover the pot and leave to steam in low heat until the rice has cooked through.

Fried Rice and Vegetable Stew

Vegetable Stew

1.      Slice onions, cube bell peppers, garden egg, chops springs onions and cut carrots into medium size chunks.

2.      Pour about 150ml oil into sauce pan and heat to cooking temperature.

3.      Once oil is heated, add the vegetables including the chopped tomatoes to fry

4.      Add bits of the blended pepper and onions into the stew whilst the above is cooking.

5.      Add seasoning and salt for flavour and a table spoon of tomato puree to give the stew colour.

6.      Leave stew to cook on low heat for a further 20 minutes leaving the pot open to let any excess water evaporate via steam.

Fried Rice and Vegetable Stew

Voila! Dish is done!