Culinary Hotline - Chef Clem & Salamina Mosese

Amagwinya and chicken livers, a match made in heaven!

Ingredients:

In a large mixing bowl, combine the flour, yeast, sugar, and salt.
Gradually add water while stirring until a soft, pliable dough forms.
Once most of the flour is incorporated, switch to kneading by hand.
Knead the dough for about 10 minutes until smooth and elastic.
Place the dough in a lightly oiled dish, cover, and let it rise until it doubles in size.
Once risen, punch down the dough and knead it back to its original size.
Divide the dough into 12 equal pieces and shape them into round balls.
Heat the oil for frying, then test the oil by sprinkling a pinch of flour—if it sizzles and browns, its ready.
Carefully place the dough balls into the hot oil, ensuring they have space between them.
Fry until golden brown, flipping to ensure even cooking on both sides.
Remove from the oil and place on a paper towel to drain excess oil.

To serve:

Heat oil & butter in a non-stick pan, add in onions and cook until translucent, then add in garlic and chili allow this to cook until fragrant, add in tomato paste, smoked paprika and cleaned chicken livers and sear for 2 – 3 minutes on each side until browned.
Add in the peri-peri sauce, cook for about 3 minutes until slightly reduced then add in cream, cook for another 2 minutes, season to taste and top with fresh parsley.
Remove from the heat allow it to sit for 5 minutes before serving.