Ox Liver with Tomato and Pap
This meal is perfect to be served with a braai but can also be prepared at any time! The mix of Knorrox Soya Mince and Knorrox Stock Cubes add a delicious sauciness to the dish.
- 2 tablespoons sunflower oil
- 2 large onions sliced
- 4 ripe tomatoes chopped
- 45 ml (3 tbsp) Knorrox beef soya mince
- 500 g ox liver or sheep liver
- 10 ml Robertsons steak and chop spice
- 6 cups (1.5) ml water
- 1 Knorrox chicken stock cube
- 1 litre (4 cups) maize meal
- 30 ml (2 tbsp) margarine
- 15 ml (1 tbsp) Robertsons crushed chillies
- Heat the oil and fry the onion rings until soft. Add the tomatoes and soya mince.
- 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 Knorrox Chicken Stock Cube 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 Robertsons Crushed Chillies.
- Serve the liver mixture hot with pap and salad.
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