Sunday World - - Hola Mzansi -

LIVER is tastier when un­der­cooked. It be­comes bit­ter, rub­bery and smelly when cooked too well done. After eat­ing too many over­cooked liver dishes at ho­tels and restau­rants, I made a vow to only eat it when I have cooked it my­self.

I had to go back to my ru­ral child­hood roots to find the per­fect way to pre­pare liver.

In ru­ral ar­eas, fresh hot liver from a slaugh­ter is eaten raw, and if it comes near a fire, it is only for 20 sec­onds at the most. It lit­er­ally flirts with the fire.

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