Ingredients
- Liver (Beef or Lamb): 500g (cut into small cubes or strips)
- Onions: 2 to 3 medium (finely sliced)
- Green sauce (Nokoss): 1 to 2 tbsp. tbsp (the essential aromatic blend of Senegal)
- Vinegar: 1 tbsp. tbsp
- Mustard: 1 tbsp. tbsp
- Black pepper: According to your taste
- Salt or Broth: According to your taste
- Oil: 3 to 4 tbsp. tbsp
- Pepper: ½ (cut into thin strips, optional for color)
Instructions
1. Clean and marinate the liver
- Rinse the liver quickly with a little vinegar and water to remove excess blood, then pat dry with paper towels.
- In a bowl, marinate the liver with the Green sauce (Nokoss), mustard, black pepper and a little salt. Let sit for 10 to 15 minutes if you have time.
2. Sear the liver
- Heat the oil in a large frying pan high heat.
- Add the liver pieces in a single layer. Quickly grab them for about 2 to 3 minutes per side.
- Note: Do not overcook the liver at this stage or it will become tough and rubbery. Remove the liver from the pan and set aside on a plate.
3. Prepare the onion sauce
- In the same pan (keeping the flavored oil), add the sliced onions.
- Saute the onions until they become translucent and lightly browned.
- Add the vinegar and a small splash of water to deglaze the pan and create a light sauce. Add the peppers now if using them.
4. Mix
- Return the cooked liver (and its juices) to the pan with the onions.
- Mix everything for a while 1 to 2 minutes so that the flavors mix well.
5. Final seasoning
- Taste and adjust salt or stock. The sauce should be tasty and the onions should be slightly caramelized but still a little crunchy.