– Heat the oil and fry the onion rings until soft. Add the tomatoes.
– Remove the membrane from the liver. Cut the liver into strips as thick as your little finger. Season with Steak & Chop Spice.
– In a separate pan, heat oil and stir-fry until the liver is just done. Add extra sunflower oil if necessary.
– Combine the cooked liver strips and tomato, onion mixture.
– Bring water and Knorr Chicken Stock Pot to the boil, add the margarine and maize meal and stir into boiling water.
– Simmer for 45 minutes on low heat until done.
– Stir in the crushed Chilli.
– Serve the liver mixture hot with pap.
Raeesa Sempe is a Caxton Award-winning Digital Editor with nine years’ experience in the industry. She holds a Bachelor’s Degree in Media Studies from the University of the Witwatersrand and started her journey as a community journalist for the Polokwane Review in 2015. She then became the online journalist for the Review in 2016 where she excelled in solidifying the Review’s digital footprint through Facebook lives, content creation and marketing campaigns. Raeesa then moved on to become the News Editor of the Bonus Review in 2019 and scooped up the Editorial Employee of the Year award in the same year. She is the current Digital Editor of the Polokwane Review-Observer, a position she takes pride in. Raeesa is married with one child and enjoys spending time with friends, listening to music and baking – when she has the time. “I still believe that if your aim is to change the world, journalism is a more immediate short-term weapon." – Tom Stoppard
