Live large
Woolworths TASTE|January/February 2021
Chicken livers are famously divisive, but they have a special place in SA cuisine. This is Lesego Semenya’s cross-cultural twist for when you want to live large, but still save a few bucks
Lesego Semenya

Where I grew up in Soweto, when someone did something audacious, people would say in Setswana, “O na le sebete se segolo”, the person had “a big liver”. Don’t ask me why. I just remember my mom Gloria and her friends exclaiming about people’s livers and how big they were while I was in the kitchen preparing tea and scones using the tea cups and trays reserved for special guests.

People either love liver or they don’t. My dad, Ernest, loved grilled ox liver with loads of peri-peri, and my mom loved chicken livers cooked to the point where they resembled mincemeat in sauce. As a kid I absolutely hated chicken livers but I realised later that this was because they weren’t thoroughly cleaned back then, so they had an extra bitter, iron taste (to remove the bitterness, simply soak the livers in milk overnight).

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