Peri-Peri Chicken Livers

__________________________________________________

            FOOD FUNNY
__________________________________________________

Here's a news flash from our friend Anna Welander in Uppsala,
Sweden:

A bar in NYC is installing a breathalyzer. If your drunk, it advises
you not to drive. If you're really, really drunk, it advises you not
to call your old girlfriend.

__________________________________________________

            TODAY'S RECIPE
__________________________________________________

In spite of the fact that I have several hundred loyal readers in
South Africa (I have more readers only in the USA, Canada,
and Australia), I have never done a week of South African dishes.
Tsk, tsk. I hope to make amends for this serious oversight with
the following lineup:

(Recipes in brackets are in the PLUS Edition only.)

Monday's Starter
Peri-Peri Chicken Livers
[Sweet Potato Fritters]

Tuesday's Soup or Salad
Mealie Soup
[Sugar Bean Soup]

Wednesday's Side Dish
Chakalaka
[Yellow Rice with Raisins]

Thursday's Entree
Bobotie
[Oxtail Potjie]

Friday's Dessert
Raisin Tart with Sour Cream Sauce
[Cape Brandy Pudding]

Portuguese explorers and colonists were responsible for
introducing hot chilies to much of the world, including Africa
where they became known as the peri-peri (or piri-piri), the local
alias for the African birds-eye chile. This small and extremely
spicy variety now grows wild over much of the continent and is
available in some gourmet shops in the USA, but any spicy
chile such as cayenne or hontaka can be used in its place.

Peri-Peri Chicken Livers

2 Tbs (15 ml) vegetable oil
1 onion, chopped
2-4 cloves garlic, finely chopped
1/2 tsp (2 ml) peri-peri powder or cayenne
8 oz (225 g) chicken livers
1/2 cup (125 ml) dry white wine
Salt and freshly ground pepper to taste
Buttered dinner rolls or toast points

Heat the oil in a skillet over moderate heat and saute the onion
and garlic until lightly browned, about 10 minutes. Stir in the peri-
peri powder and add the chicken livers. Saute until the livers are
just cooked, about 5 minutes. Add the wine and cook until most
of the liquid has evaporated, about 5 minutes. Serve over buttered
rolls or toast points. Serves 4 to 6.
Received on Mon Sep 25 06:08:44 2006