Chicken Livers & Pap

Ingredients

Chicken Livers

• 2 tbsp olive oil
• 1 large onion, sliced
• 2 cloves garlic, crushed
• 750 g chicken livers, cleaned
• 1 tbsp BlixSam Fire Wave
• 2 tsp BlixSam Grill Forge
• 2 tbsp tomato paste
• 400 g chopped tomatoes
• 125 ml chicken stock
• 125 ml fresh cream (optional, for a creamy version)
• Salt and freshly ground black pepper, to taste
• 2 tbsp chopped fresh parsley

Soft Pap

• 2½ cups maize meal
• 1 litre water
• 1 tsp salt
• 1 tbsp butter (optional)

Method

1. Bring the water and salt to the boil in a large pot.
2. Gradually whisk in the maize meal, reduce the heat and cook, stirring regularly, for 25–30 minutes until smooth and soft. Stir in the butter if using.
3. Meanwhile, heat the olive oil in a large frying pan over medium-high heat.
4. Fry the onion until soft, then add the garlic and cook for 1 minute.
5. Add the chicken livers and cook for 5–6 minutes, stirring occasionally.
6. Sprinkle over the BlixSam Fire Wave and BlixSam Grill Forge, allowing the spices to bloom in the oil for maximum flavour.
7. Stir in the tomato paste, chopped tomatoes and chicken stock. Simmer for 8–10 minutes until slightly thickened.
8. Stir in the fresh cream if using and season with salt and freshly ground black pepper.
9. Sprinkle with chopped parsley before serving.

Serving Suggestion