Be honest, did you think, “Yuck!” when you saw the title of this post? You’re not alone! I told my sister what I was having for lunch today, and her response was a sarcastic, “That sounds yummy.”. Funny thing is, it actually was yummy – seriously!
I grew up eating organ meats like kidney, heart and liver but liver was by far the blandest of the three. They were used as fillers for stew and if you wanted more than one piece of meat, you’d most likely get an organ meat as the second one.
Now back to liver, it is a staple in most Nigerian Fried Rice dishes and that was the only way I could “enjoy” it. Of course, when I was in control of what I ate, I completely eliminated all sorts of organ meats from my diet for obvious reasons – they were not as tasty as the meatier parts. Don’t get me started on my love for goat meat, now that is TASTY meat!
Although I’d eaten organ meats for more than half of my life, I wasn’t aware of how nutritious they were until last year! And a seminar I attended last year served as a reminder to make more meals with them, and to share the benefits and this recipe with you.
Organ meats are a great source of vitamins and minerals, for example liver is a great source of vitamins A, D & B12, magnesium, iron and other minerals. And one more benefit – CHEAP! If nothing attracts you, the price should. 1kg of liver or kidney is £2-3 at my local butchers, 1kg of goat meat is upward of £4.50.
After some experimenting, I’ve found that liver tastes better when pan-fried on medium to low heat and then allowing to simmer in a sauce/stew. Which finally brings us today’s recipe, which I’ve named: Stewed Liver & Peas. As always, this recipe is easy, tasty and healthy – just how you like it. The liver stock (from pan frying) adds more flavour to the dish.
Note: The peas can be replaced with any vegetables of choice, I decided to use peas because of their natural sweetness.
- 500g Liver
- 400g Chopped Tomatoes
- 3 cups Peas
- 1 Onion
- 2 tablespoons Coconut Oil
- Seasoning: Ginger, Salt, Thyme, Basil & Curry
- Garnish: Red Bell Pepper & Coriander
- Chop up the liver, season with salt, ginger, curry and thyme and leave to marinate for 30 minutes.
- Heat the coconut oil in a pan, on medium heat. Chop up and brown the onions for a few minutes.
- Reduce the heat, and add the liver. Pan fry (stirring every minute or two) for 8 minutes.
- Increase to medium heat and add the chopped tomatoes, season with basil and a little salt, stir and leave to simmer for 5-8 minutes.
- Add the peas, and reduce the heat. Leave to simmer for 10 minutes
– I had mine with Courgette/Zucchini “spaghetti” (same can be done with carrots) , which is the result of slicing the vegetables with a julienne peeler and stir frying for 5 minutes to soften.
– With Plantain or Sweet Potatoes post-workout
– With Cauliflower Rice
TRY THIS AND LET ME KNOW WHAT YOU THINK.
Read More On Organ Meats: Why Everyone Should Be Eating Organ Meats