This meal is perfect to be served with a braai but can also be prepared at any time! The mix of Knorrox Soya Mince and Knorrox Stock Cubes add a delicious sauciness to the dish.
Ingredients
2 tablespoons sunflower oil
2 large onions sliced
4 ripe tomatoes chopped
45 ml (3 tbsp) Knorrox beef soya mince
500 g ox liver or sheep liver
10 ml Robertsons steak and chop spice
6 cups (1.5) ml water
1 Knorrox chicken stock cube
1 litre (4 cups) maize meal
30 ml (2 tbsp) margarine
15 ml (1 tbsp) Robertsons crushed chillies
Directions
Heat the oil and fry the onion rings until soft. Add the tomatoes and soya mince.
Remove the membrane from the liver. Cut the liver into strips as thick as your little finger. Season with Steak & Chop Spice. In a separate pan, heat oil and stir-fry until the liver is just done. Add extra sunflower oil if necessary. Combine the cooked liver strips and tomato, onion mixture.
Bring water and Knorrox Chicken Stock Cube to the boil, add the margarine and maize meal and stir into boiling water.
Heat the oil and fry the onion rings until soft. Add the tomatoes and soya mince.
Remove the membrane from the liver. Cut the liver into strips as thick as your little finger. Season with Steak & Chop Spice. In a separate pan, heat oil and stir-fry until the liver is just done. Add extra sunflower oil if necessary. Combine the cooked liver strips and tomato, onion mixture.
Bring water and Knorrox Chicken Stock Cube to the boil, add the margarine and maize meal and stir into boiling water.
