An easy, affordable snack that’s perfect for some summer entertaining.
- 250g chicken livers
- 60ml oil
- 1 can chopped tomato
- 1 onion, sliced
- 2 garlic cloves, minced
- 1 tsp chilli flakes
- salt and pepper
- 3 cups flour
- 10g yeast
- 1 tbsp salt
- 2 tbsp sugar
- 2 tbsp oil
- 375ml warm water
- 1,5–2 litres oil for deep frying
- Drain chicken livers and pat dry.
- Heat half the oil in a pan and fry the livers until firm (8–10 minutes).
- Remove livers from the pan and set aside.
- Add the remaining oil and lightly caramelise the onions for about 10 minutes.
- Add the garlic and chilli flakes and cook for 1 minute.
- Now add the can of tomatoes and a pinch of salt, and simmer for 5 minutes until reduced.
- Once the tomato-and-onion mixture has thickened, add the livers.
- Serve with amagwinya.
- Combine all the dry ingredients in a large mixing bowl.
- Make a well in the centre of the dry ingredients and add the warm water and oil.
- Slowly combine the mixture until it forms a dough.
- Knead on a lightly floured surface for 10 minutes, until the dough is smooth and bounces back when gently pressed.
- Place the dough in a lightly oiled bowl, cover, and leave in a warm place to rise for 40 minutes.
- Knock air out of the dough and divide into golf-sized balls.
- In a saucepan, heat the oil. To test when the oil is ready, dip a wooden spoon in the oil. It’s ready when small bubbles appear around the spoon.
- Add 3–4 amagwinya to the saucepan. Don’t overcrowd the pan and cook for 4 minutes, until golden in colour.
- Remove from oil. Drain.
- Serve with tomato-and-onion chicken livers.