Best liver stew

Craving liver stew and you don’t know how to make it or you dont have time to make it ? Rhis lip smacking liver stew recipe will take you to the moon and back and in just 30 mins or less it will be ready to be serve with your boiled rice or yam.

It is basic, easy , delicious and above all inexpensive to make.

Thick liver stew is good by itself and very common in some Cameroonian beer palors , bars in the counters you name it.

Liver, onion, garlics, ginger, pepper, bouillon cubes, tomatoes and some salt come together in cozy harmony

Author: Annuchka Queen

Prep time 5 mins

Cook time: 25 mins

Total time : 30 mins

Yield: 7


  • 3 diced onion
  • A cup of tmatoe paste
  • 2 tablespoon blended garlic gloves
  • 2 tablespoon blended ginger
  • Some Salt to taste
  • 1 red hebanero pepper
  • 2 bouillon cubes
  • 2 kg of liver
  • 2 tablespoons Olive oil


  1. Pour olive oil in a pot and heat the pot for 5 mins .
  2. Place diced onion and stir fry. Then addd some salt.
  3. Add tomato paste, ginger paste and garlic paste and stir fry.
  4. Add liver and stir fry for about 10 mins.
  5. Serve with some boiled rice, yam or bread


Liver is not an easy meat to cook . You must stir fry in some oil. Add liver in ok oil one at a time.

Make sure you dont boil your liver like it will turn to be very hard.

5 Comments Add yours

  1. Miss Dinie says:

    Do you peel the membrane off the liver? I just wondered,as I was told this makes a difference to the tenderness of the meat. Lambs liver cooks easier than ox and pigs liver,with less gristle.


    1. No, I don’t peel the membrane I just keep frying the tomatoes then add my liver and keep frying . It won’t get hard if you fry over medium heat and stir fry. It gets so tender


      1. Miss Dinie says:

        Ok.. I’ve never done that before, but maybe a little liver skin won’t hurt.


  2. mistimaan says:

    Nice recipe

    Liked by 1 person

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