Instructions
step 1 Heat oil in a pan over medium heat and sauté onions until golden.
step 2 Add garlic, paprika, thyme, and beef spice. Stir in tomato paste and cook for 2 minutes.
step 3 Add liver chunks and brown for 2–3 minutes per side.
step 4 Pour in beef stock, reduce heat, cover, and simmer for 20–25 minutes until the liver is tender and sauce has thickened.
step 5 Season with salt and pepper to taste.
step 6 For the pap, bring water and salt to a boil. Gradually whisk in maize meal.
step 7 Stir continuously until thick, reduce heat, cover, and cook for 25–30 minutes, stirring occasionally.
step 8 For the cabbage, heat oil in a pan, sauté onion until soft, then add cabbage.
step 9 Cook until tender, about 10–12 minutes, and season with salt and pepper.
step 10 Serve liver hot with pap and cabbage on the side.
Storage and Reheating Tips.
Store liver, pap, and cabbage in separate airtight containers in the fridge for up to 2 days. Reheat gently on the stovetop or in the microwave. Add a splash of water when reheating pap to restore softness. Liver is best eaten fresh to avoid toughness.
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