I licked my plate today. I had to. I woke up to an empty house, just me and my dog. My husband’s out of town. I put on an old t-shirt full of holes. I turned the AC way down to 74 degrees. I cooked liver for lunch…and when I was done, I licked my plate. I can do what I want and I intend to!! Until he returns….
I was ready to flip my day upside down…I was going to have ice cream for breakfast, after all I was free of any judging eyes, but instead I cooked what I wanted for lunch and that was Stewed Liver. And boy, did I enjoy it!
I have to tell the story behind the liver stew. It was something that many homes had for breakfast in Guyana but it was never made in my home. My mom didn’t believe in cooking “poor people food” and this was considered one of them. I have always had liver in small amounts, but never in a stew, never the star.
My first experience was the best, thanks to Kurt. Who is Kurt? He’s married to one of my ace boon coons Kanema/Borderline Mommy and he’s an amazing cook! I spent a night at their home and in the morning he prepared Stewed Liver for breakfast. It. Was. Sensational!!! That was approximately 2 years ago and to this day I still reminisce and salivate. Since I’m a If-you-can-do-it-so-can-I kind of person I decided to try my hand at making not only edible but a delicious dish. Today I was successful and very happy with the results, in the past…not so much. To make a long story short, I cooked that liver for about 2 hours and it was as tough a leather. I even resorted to using my pressure cooker which made it even more petrified. That cow was old. This one is not…thank you young calf for this delicious meal, Amen.
2 lbs cow liver, sliced thinly
3 tbsp ketchup
6 sprigs thyme
1 clove garlic, crushed
1 scallion, finely chopped
1 onion, sliced
1 large tomato, chopped
1/4 tsp oregano
1 hot cherry pepper (optional but recommended)
1 tsp salt
1 tbsp sugar
1/4 cup water
2 tbsp oil
Cut liver into 2 inch pieces, making sure to remove tough membrane. Rinse well under cold water. Mix liver, ketchup, thyme, garlic and pepper together in bowl and set aside. Allow to sit and “season” for about 10 mins.
Meanwhile, add 1 tbsp oil to a pan over medium heat. When oil is hot add onion and cook until softened, about 3 mins. Add chopped tomatoes and oregano, stir. Allow to cook for about 1o mins until tomatoes are completely soft and mushy. Remove from pot and set aside.
Add 1 tbsp of oil to the same pot and add liver. Sautee for about 3 minutes. Add tomatoes/onion mixture, water, salt, sugar and stir. Reduce heat to low and cover, simmer for 25 minutes. Sprinkle scallion and remove from heat, serve warm with crusty bread.