Connect with us


Liver and Onions



Liver and Onions is a offal based dish that has its roots in British history. Since Nigeria was colonized by the British, it would make logical sense for us to have taken on the dish as one of ours. Growing up in Nigeria, my mum sometimes made Liver & Onions on the weekends for breakfast and I’ll be honest, I haven’t had it since I left Nigeria. It was always tasty, chock full of nutrition and usually eaten with boiled yams, sometimes, bread.

Liver & Onions, obviously not an American dish is not popular here and will rarely (if at all) be found on menus in any restaurant, unless they lean British. That said, I always saw beef liver on display at the African store I frequent, but never thought to purchase it, I always walked right past it, straight to the goat meat and turkey sections.

Not sure what moved me this time, but I purchased some with the intention of making Liver & Onions. Since I haven’t had it since leaving Lagos and never having attempted it, I knew the liver was pan-fried and the onions, cut in rings and sautéed, but just to be sure, I called the head chef in my family, my mum and she confirmed my ideas, but added the extra bit of rubbing some salt in the liver.

It’s one of the most straightforward dishes you can ever make and doesn’t involve a whole lot of ingredients. If you like/love offals (animal organs), you will like/love Liver & Onions and likewise, if you don’t care for offals, this dish would be absolutely repulsive to you. I love offals and have eaten them since I was younger; I’ve eaten tripe/shaki, tongue (which I love and also haven’t had since Lagos) and kidney (also haven’t had in a while).

Moving on, here’s what you’ll need to make Liver & Onions,

Recipe Cost: $8.48 Prep: 10 mins Cook: 30-45 mins Difficulty: Beginner Serves: 1-2

  • 4-6 pieces beef liver, thinly sliced
  • 1 m yellow onion
  • 1 tsp crushed red pepper flakes
  • 1 tbsp salt
  • Canola oil, for frying

1. Rinse liver slices under running waterliver and onions.rinse

2. Put rinse liver slices in a strainer and let excess water drain

3. Transfer liver to a bowl, sprinkle salt over and rub it in. Leave for 1-2 minutes before rinsing. If necessary pat dry with paper towel

4. Add 2-3 tbsps oil into frying pan, let heat up over medium heat. Once hot, add first piece of liverliver and onions.start frying

5. Once underside has started to brown, flip over for other side to start browning

5b. Continue frying process

5c. Continue frying liver until it begins to darken considerably

6. Once it’s cooked, transfer to a plate lined with paper towel to drain excess grease

7. Fry the rest of the liver in same oil, add some more oil if necessary

7b. Let fry over medium heat for 5-7 per side or till browned and completely cooked

8. Add cooked liver to rest of batch resting

 9. Thinly slice onions into circles or semi-circles

10. Add sliced onions into same pan used to fry liver, add crushed red pepper

11. Let onions continue cooking over medium heat, till it starts to wilt

12. You’re all done, plate your dish!liver and onions


  1. Liver being an offal, is full of vital nutrients, most especially iron and it is also houses a lot of whatever the animal is fed. If you are anywhere in the West, I’d recommend grass fed beef instead beef that might have been pumped full of hormones, because you’d invariably ingest those hormones as well, not good.
  2. Once the liver hits the hot oil, the outer edges will immediately shrivel up and as it cooks, there will be pockets of blood coming out from various points in the liver as in step #4. The longer it cooks, the less you’ll see the blood coming out.
  3. As it starts cooking, it will start browning on the outer edges first before the rest of it starts to brown. You can poke it with a knife to see how cooked it is. When it is cooked, it should have no blood coming out, it might have its cooked juices come out, but definitely no blood.
  4. You don’t have to season the onions with crushed or ground red pepper, you can just sauté it as is, the pepper just adds a teeny tiny amount of heat. I like the onions to have some crunch to it, so I don’t let it get all the way soft.
  5. You can also fry tomatoes with it if you’d like.
  6. You can eat this anytime of day, it doesn’t have to be for breakfast.
  7. Use leftover liver for fried rice if you wish.


  1. You can use red or white onions instead of yellow onions. I prefer yellow onions as they are generally sweeter tasting.
  2. You can use ground red pepper if you don’t have crushed red pepper.
  3. You can also add a teaspoon of any all purpose seasoning if you’d like.

Serving Suggestion:

I planned to have this with a baked sweet potato as in the ingredients photo, but changed my mind and had it with a slice of organic flax seed bread. You could also use yam or even white rice.




Continue Reading
Click to comment

Leave a Reply

Votre adresse de messagerie ne sera pas publiée. Les champs obligatoires sont indiqués avec *


Vegetable couscous – Algeria




Step 1: Set up
Gather your ingredients for the seven vegetable couscous made in honour of Algeria’s opening World Cup game against Belgium.

Serves 4-6 hands

60ml olive oil
2 onions, chopped
2 tsp ground ginger
2 tsp ground cumin
1 tsp ground coriander
1/2 tsp turmeric
5 tomatoes
4 carrots, peeled and chopped into 3cm chunks
2 turnips, peeled and chopped into 3cm chunks
1/2 head of cabbage, chopped into 3cm pieces
470ml water plus 1400ml boiling water
2 Courgette (zucchini), chopped into 3cm chunks
1 squash butternut, peeled and chopped into – 3cm chunks
240g (1 can) chickpeas, drained
Salt and pepper to season
1 bunch of coriander, chopped
200g couscous

7 vegetable couscous – Algeria
Algeria didn’t reach full satisfaction against Belgium in their World Cup battle; putting up a well-organised fight, they lacked the final punch, much like this seven vegetable couscous (full disclosure!).

There are 11 steps and 11 pictures in the reppic – Epic Recipe in Pictures – to make this very simple, super-tasty vegetable couscous full of nutrition and goodness.

Full disclosure – this recipe, though easy to pull together for those in a rush, lacked the full depth and punch to do justice to Maghreb cuisine, needing fuller-tasting ingredients and spices to win this game, always going to be a tough one against the land of gourmet that is Belgium.

If you don’t want to take our word for it, give it a shot and let us know what you think, or better still, advise on any better recipe you know of in the comments .

Approximate time 50 minutes to 1 hour -10 minutes preparing the vegetables and 40- 50 minutes cooking time.

Continue Reading


Crispy Fish with Charred Corn and Sun Gold Salsa Recipe




4 boneless white-fleshed fish fillets, 6 to 8 ounces each (such as whitefish or tilapia)
3 fresh juice tablespoons from about 3 limes, plus more to taste
Kosher salt
4 1/2 tablespoons canola oil, divided
3 cups fresh corn kernels, from about 4 ears corn
3 cups Sun Gold tomatoes, quartered
1 to 2 jalapeños, stemmed, seeded, chopped (about 3 tablespoons)
1/2 large white onion, chopped (about 3/4 cup)
2 medium garlic cloves, minced (about 2 teaspoons)
Handful fresh cilantro, chopped
1/2 cup flour
3 tablespoons butter
Place fish fillets on a rimmed baking sheet and sprinkle with 2 tablespoons of lime juice and a couple pinches of salt. Set aside for at least 30 minutes.

Heat 1 1/2 tablespoons of canola oil in a 12-inch non-stick skillet over high heat until shimmering. Add corn kernels, toss well with a wooden spoon, and then spread evenly out. Cook until starting to char on the bottom, about 2 minutes. Stir well, and cook until corn starts to char again, another 2 minutes. Continue process until corn is evenly charred on all sides but not burnt, 8 to 10 minutes total. Transfer corn to a large bowl. Add the tomatoes, jalapeños, onion, garlic, cilantro, and remaining 1 tablespoon lime juice. Season with salt to taste. Add additional lime juice as necessary. Set aside.

Dry fish fillets on paper towels. Use a fork to mix together flour and a 3/4 teaspoon kosher salt in a large baking dish. Wipe out skillet and return to medium heat. Add butter and heat until melted. Dredge two fish fillets in the flour, shake off the excess, and then carefully place them in the skillet skin-side down. Cook until golden brown on the bottom, 3 to 4 minutes. Flip and brown on the other side, another 3 to 4 minutes. When both sides are browned and fish is cooked through, drain the fillets on a paper towel-lined plate and keep warm. Repeat process with the remaining 2 fillets.

Serve the fried fish with the corn salsa.

Continue Reading


Roasted Meat Eggs Recipe





– 1 tenderloin of meat
– 4 eggs
– 1 chopped onion
– 1 can of mushrooms, thinly sliced
– 1 yellow pepper
– 2 tablespoons of oil
– 1 tablespoon of butter
– Salt pepper


– Wash and pepper the pepper and cut into strips.

– Heat the oil in a frying pan and brown the chopped onion, add the peppery slices and drained mushrooms and cook until the water evaporates, salt and pepper.

– Spread the meat tenderloin and flatten it with a rolling pin as thinly as possible.

– Cut a piece of film paper and put the meat on top, spread the mixture of mushrooms over the entire surface and put the hard-boiled eggs at one end, start rolling the whole tightly to give it shape using the film paper and close the roll with wooden spikes.

– Heat the butter in a sauté pan and sear the roll 10 minutes on each side, continue cooking 15 minutes in the microwave oven.

– Serve immediately.


Continue Reading

Most Popular