top of page

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!

home page 1440x436px.jpg
bottom of page