How to Make Liver

If you’re searching for how to make liver, this detailed guide will help you prepare soft, flavorful, and delicious liver every time. Liver is a nutrient-rich dish enjoyed in many households, and when cooked correctly, it becomes tender, tasty, and perfect for serving with rice, chapati, ugali, potatoes, or vegetables. Whether you’re new to cooking liver or looking to improve your technique, this step-by-step process will help you master the dish effortlessly.

1.  Ingredients and Equipment

Before you begin cooking, make sure you have everything ready for a smooth and organized process.

Essential Ingredients

• 500g beef, goat, or chicken liver
• 2 onions (finely chopped)
• 2 tomatoes (diced)
• 1 green capsicum/bell pepper
• 3 cloves garlic (crushed)
• 1 teaspoon ginger (crushed)
• Salt to taste
• Cooking oil
• Fresh coriander (for garnish)
• 1 teaspoon paprika (optional)
• 1 teaspoon black pepper (optional)
• 1 beef cube or seasoning (optional)

Tools You’ll Need

• Chopping board
• Sharp knife
• Frying pan or sufuria
• Wooden spoon
• Bowl for soaking

2. Prepare the Liver Properly

Good preparation ensures the liver becomes soft and flavorful instead of tough.

• Rinse the liver thoroughly under running water.
• Remove any visible membrane or outer skin to avoid toughness.
• Cut the liver into small bite-sized cubes.
• Soak the liver in milk or salted water for 15–20 minutes to remove bitterness and improve tenderness.
• Drain and set aside.

3. Sauté the Aromatics

The secret to delicious liver is a flavorful base.

• Heat oil in your pan over medium heat.
• Add the chopped onions and cook until golden brown.
• Stir in the crushed garlic and ginger until fragrant.
• Add the tomatoes and cook until soft and well combined.
• Mix in paprika or black pepper if you prefer extra spice.

4. Add and Cook the Liver

This is the main step where the flavors come together.

• Add the liver pieces into the pan and stir well to coat them with the sautéed mixture.
• Sprinkle salt and your preferred seasonings.
• Cook for about 5–7 minutes, stirring occasionally.
• Do NOT overcook—overcooking makes the liver dry and rubbery.
• Add the chopped capsicum and continue cooking for 2 minutes to retain crunch and freshness.
• If you prefer a bit of gravy, add a small amount of water or milk and simmer for another 3–4 minutes.

5. Garnish and Serve

Your liver is now ready.

• Add freshly chopped coriander for aroma and color.
• Taste and adjust seasoning if needed.
• Serve hot with your preferred side dish—ugali, rice, chapati, potatoes, or bread.

Also Read: How to Make Flowers Out of Ribbon