Nigerian Liver Sauce

1. Rinse the liver, pat it dry, and cut it into bite-sized cubes, then season with the crushed stock cube, half the curry powder, thyme, minced garlic, ginger and a little salt.
2. Heat 2 tablespoons of the oil in a wide pan over medium-high heat and sear the liver in batches for 2 to 3 minutes per side until browned and cooked through with no pink remaining and at least 71 C (160 F) internally, then set aside.
3. Slice one onion and all three bell peppers into thin strips, and blend or finely chop the tomatoes, scotch bonnet and remaining onion into a rough sauce base.
4. Add the remaining tablespoon of oil to the same pan and fry the chopped tomato-onion base over medium heat for 8 to 10 minutes until the raw smell is gone and the mixture thickens.
5. Stir in the remaining curry powder and a pinch of salt, then add the sliced onion and bell pepper strips and cook for 3 to 4 minutes so they soften but keep a little crunch.
6. Return the seared liver to the pan, toss everything together and simmer for 2 to 3 minutes until the sauce coats the liver and peppers.
7. Taste and adjust the salt, then serve hot with boiled yam, rice or plantain.

You'll use: Frying pan / skillet · Pan · Saucepan · Blender