When I made this I was very pleasently surprised about the deliciousness of this dish. I am sure a lot of people are going to take note especially my African foodie friends on social media. I pray everyone loves this dish as much as I do.
Take 1 lb or 1 kg of chicken livers only. I say this because this is my favorite type of liver. The other livers I can either take it or leave it. Add this to a bowl and clean it with 2 pinches of kosher salt and water and keep changing the water then add 1 capful of white vinegar and rinse a couple of more times in cold water to remove the blood and smell.
Let the chicken lives drain in a strainer and then place in a bowl to be seasoned with 3 tbs of cooking oil of choice if you are grilling. For frying add the same amount to a cast iron skillet and let it get hot.
Add either 1 drop of hotsauce , 1 chili of any type deseeded, 1 pinch of African yellow chili powder or red chili powder. In mortar and pestle add either 1 pinch of black peppercorns or uzziza seeds, grind then add to chicken livers. Add either 3 dashes of seasoned salt, 1 pinch of pink salt or vegtea seasoning or 1 bullion cube, 3 dashes of maggi or knorr aroma, 4 tbs of either lemon or lime juice, 1 pinch of moringa leaves, 1 pinch of either sentleaf or basil, 4 cloves of garlic finely chopped. Please be sure to wash your garlic first before adding to food. Add 1 handful of ijebu gari, Mix to combine.
If you are grilling, please be sure to spray the grill with cooking spray and add these chicken livers to skewers and cook for 10 minutes per side and keep turning as you go until they are done. If you are frying be sure you place the lid on and reduce the heat to low heat and cook for 15 minutes or until done.
This can be eaten with either noodles chapati or even rice.
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