Main Meals
Isibindi (ox or lamb’s liver with onion and spices)
4
Easy
15 minutes
25 minutes
Isibindi is eaten on all occasions – as an easy weekend lunch or midweek dinner. It’s the absolute best with lots of braised onion and just lightly seasoned. Best served with umfino for a soul-warming meal.
Ingredients
Method
- 4 T canola oil
- 2 onions, halved and sliced
- 60 g flour
- 1 T paprika
- 2 T Woolworths spicy seasoning
- 1 kg ox liver, cut into bite-sized chunks
- 2 T soya sauce
Method
Ingredients
1. Heat the oil in a pan. Sauté the onions for a few minutes until softened but not caramelised. Remove the onions from the pan and add a bit more oil.
2. Combine the flour, paprika and spicy seasoning. Dust the liver in the seasoned flour and fry in the same pan used for the onions for 2 minutes on each side, then return the onions to the pan. Combine well.
3. Fry for another few minutes, then add the soya sauce. Stir one more time, then serve hot with a side of your choice.
Stylist: Khanya Mzongwana
Photographer: Toby Murphy
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