Equatorial Guinea-style Grilled Liver

Ingredients

In Equatorial Guinea cuisine, the original Kebda Eskandarani dish is adapted to incorporate local flavors and ingredients. The Equatorial Guinea-style Grilled Liver uses a unique blend of spices that are commonly found in Equatorial Guinea, giving the dish a distinct flavor profile. Additionally, the dish is traditionally served with plantains or yams, which are staple ingredients in Equatorial Guinea cuisine. We alse have the original recipe for Kebda Eskandarani, so you can check it out.

• 500g (1.1 lb) beef liver 500g (1.1 lb) beef liver
• 2 tablespoons palm oil 2 tablespoons palm oil
• 1 teaspoon ground ginger 1 teaspoon ground ginger
• 1 teaspoon ground garlic 1 teaspoon ground garlic
• 1 teaspoon ground chili pepper 1 teaspoon ground chili pepper
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground paprika 1 teaspoon ground paprika
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon black pepper 1 teaspoon black pepper
• 2 ripe plantains, sliced 2 ripe plantains, sliced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 5g
• Carbohydrates (total, sugars): 20g, 10g
• Protein: 25g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the palm oil, ground ginger, ground garlic, ground chili pepper, ground coriander, ground paprika, salt, and black pepper to create a marinade.
2. 2.
   Slice the beef liver into thin strips and place them in the marinade. Ensure the liver is well coated and let it marinate for at least 30 minutes.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   While the grill is heating, heat the vegetable oil in a separate pan over medium heat. Add the sliced plantains and cook until golden brown on both sides. Set aside.
5. 5.
   Once the grill is hot, place the marinated liver strips on the grill and cook for approximately 3-4 minutes per side, or until cooked to your desired level of doneness.
6. 6.
   Remove the liver from the grill and let it rest for a few minutes.
7. 7.
   Serve the grilled liver with the cooked plantains on the side.

Treat your ingredients with care...

• Beef liver — Ensure the liver is sliced into thin strips to ensure even cooking and tenderness.

Tips & Tricks

• For a spicier kick, increase the amount of ground chili pepper in the marinade.
• If you prefer a milder flavor, reduce the amount of ground chili pepper.
• Serve the grilled liver with a squeeze of fresh lemon juice for added tanginess.
• Experiment with different types of plantains or yams for a variety of flavors.
• If you don't have access to a grill, you can also cook the liver on a stovetop grill pan.

Serving advice

Serve the Equatorial Guinea-style Grilled Liver hot, alongside the caramelized plantains. Garnish with fresh herbs, such as cilantro or parsley, for an added burst of freshness.

Presentation advice

Arrange the grilled liver strips on a platter, placing the caramelized plantains alongside them. Drizzle any remaining marinade over the liver for added flavor. Sprinkle some chopped herbs on top for an attractive presentation.