1 lb chicken livers
1 teaspoon ginger
1 teaspoon garlic paste
Salt to taste
Water for boiling
Seasoned flour for coating
Chili powder to taste
1½ to 2 cups all-purpose flour (you may need a little more)
2 eggs, beaten
oil for shallow frying
Preparing the liver:
Chicken livers usually come in two lobes.
Take a pair of kitchen shears and cut out/clean out the area where the lobes are connected.
Next, place the livers in a pot and season with salt, ginger, and garlic. Then add water and boil for about five minutes.
Remove the boiled liver from the pot and place the pieces on a plate. Allow the pieces to cool. You may cut the livers into smaller pieces but this is an optional step.
Coating and frying:
Mix all your seasoned flour ingredients together.
Place the livers on a large sheet of wax paper. Dip each piece in the beaten egg and place each liver into the seasoned flour. Gently press the seasoned flour into the livers to coat them well.
Once coated, tap the excess flour off the livers.
Heat the oil over medium-high heat in a large skillet but don’t let it get too hot, otherwise your livers may burn. Carefully lower each coated piece into the hot oil and fry on each side until golden brown (about 1- 1 ½ minutes on each side). The coating will brown quickly so be careful not to overcook. (PS: We’ve never eaten burnt livers before so we can’t confirm anything but I highly doubt burnt livers are very pleasant).
When satisfied with the color, remove from the oil and drain on paper towels.
Your chicken livers are ready for consumption. Now hand over the Mandazi and get ready to eat!