Amagwinya with tomato-and-onion chicken livers

Prep time
Cook time

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.