If you listened to my East Coast Radio interview with Deon Govender on “The Network” a few months back, you would have heard me clumsily introduce this dish as “my-boyfriend’s-aunt’s-peri-peri-chicken-livers”. It was a bit of a “face-palm” moment, but I did warn him how clumsy my words come out.
Even though that brief moment of awkward ‘word-blurting’ was embarrassing , I must admit I find making someone’s dish they’re renowned for and presenting it to them to eat an awkward moment in itself. It’s a moment I cowardly cover my eyes; but let the one peak open to watch for the approving or disapproving reaction.
The first time I attempted making peri-peri chicken livers was for Christmas day, and it was a group effort from Shane, my Dad and I. Together we made a pretty decent version of peri-peri chicken livers, but it was nothing like Irene’s (Shane’s aunt). When Irene tasted them, I wanted to cringe; don’t get me wrong, they were enjoyable but they were definitely not on the same par as her’s! In light of my reservations and slight embarrassment, Irene was a trooper and tucked into ‘our’ version of peri-peri chicken livers without harsh judgement or a disapproving look.
Since then, I find it easier just to follow the steps Irene takes when making peri-peri chicken livers. It’s enjoyed by everyone that tastes it and is so easy to follow; there is no room for error.
500g Chicken Livers
2 onions, chopped
3 tomatoes, blanched and chopped
2 Tbls Medium or Hot Curry paste
1 Tbs Medium or Hot Curry powder
1 Tbs Garlic
Salt to taste
1. In a pot, heat oil up on moderate high heat.
2. Fry the onions until translucent and soft.
3. Add chicken livers, curry paste, curry powder, salt, garlic.
4. Stir all together so the livers are coated with the flavours.
5. Turn the temperature down to a moderate to low heat, add the tomatoes, and cook until livers are cooked (brownish colour/firm feeling).
- Add coconut milk at the end.
- Use green curry paste for a different taste.