Spicy Chicken Livers and Pap

Serves: 4




For the chicken livers: 


500 g cleaned chicken livers

½ tsp paprika (Robertsons Spices)

1 tsp Portuguese chicken spice  (Robertsons Spices)

1 onion, chopped

1 tsp garlic, minced

Salt & pepper, to taste (Robertsons Spices)

½ cup fresh cream 


For the pap:


2 ½ cups water

1 Knorrox Chicken stock cube, less salt

1 cup White Star Quick 


To garnish:


Chopped parsley




For the chicken livers: 


1. Season livers with paprika and chicken spice.


2. Heat a little oil in a non-stick pan and fry onion and garlic.


3. Brown the livers leaving them slightly pink inside.


4. Season with salt and pepper and pour in the cream.


5. Simmer on a low for 10 minutes. 


For the pap:


1. Bring the water and the Knorrox Chicken stock cube to a boil.


2. Add the maize meal and stir. 


3. Bring to the boil and cook about 4-5 minutes until the pap is thick, stiff and cooked through.


4. Serve spicy chicken livers with stiff pap. Garnish with some chopped, fresh parsley and ENJOY!