Yassa liver

Yassa liver

  • 1 pounds of beef liver
  • 2 Large Onions Sliced
  • 4 cloves of garlic , minced
  • 1 teaspoon ginger
  • 1 Tablespoon Chicken Bouillon
  • 2 Tablespoon mustard
  • Salt and pepper
  • ½ cup oil

Marinade  the liver with onions, mustard, ginger, minced garlic, bouillon, salt and pepper to taste. Refrigerate for 2 hours , preferably overnight

Fry the liver in the oil for 10 min or until you dont see any blood. 

Fry the onions with the marinade for about 5 minutes

Slice and transfer the diced liver in the cooked onion and cook for an additional 4 to 5 minutes

Remove from the heat and adjust for seasonings, adding salt and pepper to taste.

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