80ml olive oil
400g can of chopped tomatoes
6 dried peri peri chillies, chopped
3 cloves of garlic, crushed
5ml dried oregano
500g chicken livers, cleaned
salt and pepper
45ml lemon juice
a good dash of peri peri sauce
SAUCE: Heat the oil in a saucepan and add the
tomatoes and butter. Simmer for 20 minutes.
Add the salt, sugar, chillies and garlic and
simmer for 10 minutes. Remove and set aside.
LIVERS: Heat the butter in a frying pan until it
turns golden. Add the oregano and fry for a
minute. Add the livers and fry until golden and
Add seasoning, lemon juice and peri peri.
Add the livers to the tomato sauce and reheat. If
mixture seems too thick add a little water. Adjust
seasoning and serve with crusty rolls.