Nairobi Kitchen

This Maini Fry, also known as fried liver, was absolutely outstanding in every sense of the word. I genuinely cannot remember the last time I was this impressed by a dish that is so often misunderstood or dismissed by many people. I understand that liver is one of those ingredients that people either adore or avoid entirely, often because of how it has been prepared in the past. However, this time, everything aligned perfectly, the texture, the flavors, the balance of spices, the crisp edges, everything came together so harmoniously that I could not stop myself from exclaiming that it was “bomb AF.” Forgive the strong language, but honestly, no other expression could do justice to how incredibly good this dish turned out.

Beef liver is one of my favorite meals. I know most of my friends who do not like liver, some because of the taste or some say it is hard and too rubbery. I guess people have different experiences with liver, or it might be that their first experience of eating liver was not that exciting. Liver is a soft meat that if you over cook that is when it becomes rubbery and soggy. To get rid of the toughness which is because of the membrane, peel it away before slicing so that you are left with the meaty part. I love stir fry liver because it not only tastes better, but the stir fry process gives the meat a sort of crispy texture and perfect crunch. This recipe will have you licking your fingers and making it over and over again. Adding spices to liver gives this liver a fantastic, spice delicious taste. Enjoy with some rice, pasta, chapati but best had with Ugali