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West,

You forgot the most important ingredient flour. How much and what cups do you use? Is this cake too sweet?

lillahiya oo dadka baraysa sida wax lo kariyo

Jasmine6 wrote:
I don't like that strong yaanyo taste which the paste has, so use a few spoonfuls of something like this and I like my peppers raw or very lightly fried as with liver but I am interested in trying out stuffed peppers...think I might start experimenting. I really don't like it when cooking gets repetitive, experimentation is the key to happiness

the more tomatoes the merrier.., but its not for everyone i guess..

and speaking of liver, i'm still tryna find ways to cook this damn thing without it smelling so gamey.. if you have good recipe please pass it along..

Zuli cook kiliyo instead, harder but not so pungent

Also, have you tried the avocado smoothie?

Gonna make homemade udon noodles and shrimp morrow insha Allah,gonna see if i can post the recipe.

zulaika wrote:

Jasmine6 wrote:
I don't like that strong yaanyo taste which the paste has, so use a few spoonfuls of something like this and I like my peppers raw or very lightly fried as with liver but I am interested in trying out stuffed peppers...think I might start experimenting. I really don't like it when cooking gets repetitive, experimentation is the key to happiness

the more tomatoes the merrier.., but its not for everyone i guess..

and speaking of liver, i'm still tryna find ways to cook this damn thing without it smelling so gamey.. if you have good recipe please pass it along..

Liver in the West just doesn't taste as nice, I suspect it's all the chemicals they feed the animals.

So haven't made liver for very many years but I remember when I was a kid my cousin used to marinate the liver in salt, just salt for a while. Then use a generous amount of oil, fry the liver on its own until its grey all round then add onions and peppers until liver is slightly brownish. Served with muufo and shah with qarfo iyo heil. Takes me back

But my sister fries the liver with the peppers, so the gamey smell you mentioned is covered up by the peppers. I wonder if she perhaps even fried the peppers first, the smell is just so deliciously peppery.

HOOYO'S HOUSE

Jasmine6 wrote:

zulaika wrote:

Jasmine6 wrote:
I don't like that strong yaanyo taste which the paste has, so use a few spoonfuls of something like this and I like my peppers raw or very lightly fried as with liver but I am interested in trying out stuffed peppers...think I might start experimenting. I really don't like it when cooking gets repetitive, experimentation is the key to happiness

the more tomatoes the merrier.., but its not for everyone i guess..

and speaking of liver, i'm still tryna find ways to cook this damn thing without it smelling so gamey.. if you have good recipe please pass it along..

Liver in the West just doesn't taste as nice, I suspect it's all the chemicals they feed the animals.

So haven't made liver for very many years but I remember when I was a kid my cousin used to marinate the liver in salt, just salt for a while. Then use a generous amount of oil, fry the liver on its own until its grey all round then add onions and peppers until liver is slightly brownish. Served with muufo and shah with qarfo iyo heil. Takes me back

But my sister fries the liver with the peppers, so the gamey smell you mentioned is covered up by the peppers. I wonder if she perhaps even fried the peppers first, the smell is just so deliciously peppery.

My doctor recommended liver to bring up my iron level, it never worked out for me everytime I cook it it's smells funny..it doesn't taste like how they do it in the Somali restaurants, so i send my husband early in the morning to get me some from the restaurant

Ps I even tried to slip into the restaurant kitchen once to ask how they do it..they kicked me out

Will try your suggestions and let you know how it turns out

zulaika wrote:I even tried to slip into the restaurant kitchen once to ask how they do it..they kicked me out

Perfect_Order wrote:Zuli cook kiliyo instead, harder but not so pungent

Also, have you tried the avocado smoothie?

P/O

Kali is way easier for me and I've better success. I use at least 10 herbs and spices to bring it to my desired taste.

And oh my Lord lets not talk about that avocado smoothie, looked very promising but came out gross...there was grease floating on top it that's possible.. I didn't like the taste

@zulaika - Liver is a bloody organ, the "gamey" aroma is just iron and compared to cow liver, goat liver is probably not as strong. Best way to bring out its flavor without letting it overpower the whole thing is to use a lot of red onions or shallots, jalapenos, green pepper, along with fresh tomatoes. Chop your goat liver in to thin slices and evenly add salt to the liver about 10 mins before you're about to start the cooking. Pour olive oil in to the pan and add the onions and fresh tomatoes in to the oil. Make sure you get the tomatoes to caramelize really well. Then add the green peppers and jalapenos. Immediately add the chopped liver and set your timer for 5 mins. Goat liver that's cooked for more than about 5 minutes tends to get all rubbery and hard. As soon as you turn off the stove, take the pan off as well to prevent overcooking. You'll end up with a nice goat liver dish with plenty of sauce (tomatoes add texture & prevent it from getting dry), the caramelized onions & tomatoes will help to reduce the "gamey" aroma along with the peppers. It took a lot of playing around with it to get it to come decent. I always eat mine with whole wheat muufo that I buy from a Lebanese bakery (closest thing to muufo tinaar that I could find since my childhood).




Hope that helps!

Anarchist would have made a great mate.

Anarchist wrote:@zulaika - Liver is a bloody organ, the "gamey" aroma is just iron and compared to cow liver, goat liver is probably not as strong. Best way to bring out its flavor without letting it overpower the whole thing is to use a lot of red onions or shallots, jalapenos, green pepper, along with fresh tomatoes. Chop your goat liver in to thin slices and evenly add salt to the liver about 10 mins before you're about to start the cooking. Pour olive oil in to the pan and add the onions and fresh tomatoes in to the oil. Make sure you get the tomatoes to caramelize really well. Then add the green peppers and jalapenos. Immediately add the chopped liver and set your timer for 5 mins. Goat liver that's cooked for more than about 5 minutes tends to get all rubbery and hard. As soon as you turn off the stove, take the pan off as well to prevent overcooking. You'll end up with a nice goat liver dish with plenty of sauce (tomatoes add texture & prevent it from getting dry), the caramelized onions & tomatoes will help to reduce the "gamey" aroma along with the peppers. It took a lot of playing around with it to get it to come decent. I always eat mine with whole wheat muufo that I buy from a Lebanese bakery (closest thing to muufo tinaar that I could find since my childhood).




Hope that helps!

oh thanks so much walalo... will try this for sure

@ Anarchist. Take notes, fellas.