Liver Sauce

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Hello there!

Today marks the begining of a brand new week, so many great things to look forward to, like waking up every morning!  Sounds too simple abi? imagine the many people who wouldn’tand thankGod that you will.

Today’s recipe is a very simple sauce and is part of the meat seasoning lot. I learnt it from my Aunty Azuka…yeah we are namesakes 🙂 , we made it every other Saturday because corned beef stew was also a weekend option. Most times we enjoyed it with boiled sweet potatoes,  a delicious healthy meal indeed.


There was always an emphasis not to over cook the liver because doing that makes it tough but ina ruwan* baby 😀 , I sha cook am well, can’t risk eating red livers. The sauce cooks in no time at all, ready in 30 minutes or less.

I hope we all have a fulfilling Monday, wishing you all a week in which you accomplish all you set your heart to do. I’m currently taking some pastry lessons hence the slow blogging the past week, forgive me! Remember I said even when I’m not sharing recipes I’m still working for the good of the blog,  I meant that! Lessons will soon start so let’s get right to the recipe!


Ingredients : ( serves 3)

0.3kg fresh liver

5 medium sized tomatoes

3 fresh pepper

1 medium sized onion

1/2 cooking spoon vegetable oil

1 teaspoon crushed chillies

1/4 teaspoon white pepper

1/4 teaspoon thyme

1 Knorr double cube

Salt to taste


Method :

Wash and cut liver into small chunks, season with crushed chillies, 1 Knorr cube and white pepper.


Wash and slice tomatoes and pepper into small chunks, set aside.


Slice the onion into thin long slices.


Heat vegetable oil in a sauce pan, fry the onion slices until translucent then add the pepper, tomato and continue frying.


In the meantime,  put the seasoned liver on fire without add ing water, cook for 3-5 minutes.  Turn off heat and set aside.


Add thyme to the frying tomato and pepper , once softened and juicy, add the liver sauce along with all its juices.


Add remaining Knorr cube, check for salt and pepper. Stir fry for another 8-10 minutes.


Turn off heat.


Enjoy with boiled Irish or sweet potatoes, I used both.




Now off to my pastry class!

Azu 🙂 .


**Notes : I added fresh onions for a bit of crunch just before I turned off the heat, that’s opttional though.

*ina ruwan baby-what’s my business


  1. neker17 says:

    Let me go make mine!
    I need to revenge this Monday morning “wickedness “!

  2. Isioma says:

    My dear chef! U av begun to give us recipes in preparation for d festive season. Keep ’em coming.
    We dey wait oh! Fire down

  3. Philippa says:

    Hi azu! I’m presently writing down the ingredients. Will definitely give this a try. Looks yummylicious?. Can I freeze some for another day and does it go well with rice? Thumbs up ?

  4. […] made Liver Sauce and added veggies to […]

  5. yeancah says:

    I ate this sauce @ hotel with irish potateos sometimes back and I enjoined it so well. so glad I stumbed on this site to get this recipe, off to the market @ d moment must give it a try this wekend!

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