Liver In Rich Spicy Tomato Stew with Broccoli


Perfect Sunday lunch!

I have been craving liver since a while now and also it’s been long since we last bought some at home. So it was another reason why to make a Sunday feast out of it. I love eating liver but then I also hate the gamey flavour. I like mine well cooked but mostly well marinated some good 3 hours beforehand. There is another magic to Sundays. Everything is so cozy and full of warmth especially with the sun shining so bright outside. Oh yes it’s Mauritius, so the sun is always at its best outside. Liver contains an abundance of iron and is concentrated in a very usable form for your body and is a fantastic source of Vitamin A. It contains copper, folic acid, purines and very high in Vitamin B. Liver is best prepared the same day as purchased but can stay in refrigeration for a few days. It can be sliced thin and grilled or fried. Liver and onions is a popular recipe but the liver meat can also be prepared a number of ways. As the post above mentions, I like mine in rich spicy tomato stew but then I thought why not add a twist to it this time. You are right, with some greens : Broccoli! Normally broccoli goes so well with beef but then we do not eat beef at mine. So thought why not try with liver instead. And it was surprisingly good with a crunchy baguette and a watercress salad.

Liver brings back a lot of childhood memories to it. That is why it is special in some ways and fit for a Sunday feast. My mother would make them in finely sliced onions and lots of green chillies. And we would serve that over white fluffy rice and the smell was amazing. Also sauteed liver used to be among the main ”Gajack” (A typical Mauritian term used to describe starters served over a drink or two, almost like a Pub Grub) back then during family gatherings  where everyone would share the love and eat as if time has stopped there. Oh memories of childhood! Family is indeed a rich treasure and few know their value.

Serves 5

Preparation time : 25 mins

Cooking time : 30 mins

Ingredients for the Stew :

  • Liver about 500g
  • 3 cups of diced Tomatoes or 1/2 a can of Tomato Puree
  • 1 Onion
  • 250g of Broccoli cut into florets
  • Garlic/Ginger paste
  • 2 tsp of Cumin seeds
  • 1 tsp of Fenugreek seeds
  • 2-3 Dry Red Chillies
  • 1 tsp of Cinnamon powder
  • 2-3 Cloves
  • Thyme
  • Coriander leaves
  • Salt/Pepper
  • 2 tsp of Vegetable Oil

For the Marinade :

  • Garlic/Ginger paste
  • 1 Cinnamon Stick/2tsp of Cinnamon powder
  • 2-3 Cloves
  • 2-3 Cardamom pods
  • 2 green Chillies
  • 2 tsp of Soy sauce/Oyster Sauce/Fish Sauce
  • Coriander leaves
  • Salt/Pepper



  • First marinate your liver with the above mentioned ingredients and leave to rest for some good 5-6 hours prior to use.Note: You can also leave to rest for some 1hour or so. I like to leave it longer because I don’t like the gamey flavour much.


  • Put water to a boil with 1 pinch of salt and blanch your broccoli florets.
  • Strain and reserve when done.


  • Next in a pan add your vegetable oil followed by all the spices and your red chillies as well as diced onions.
  • Leave to sweat for approx. 5 mins or so.
  • Then add your tomato puree to the spice mix and leave to simmer.


  • After having let the tomato puree to reduce to a paste,add your marinated liver and combine them all.


  • Give it a good stir and then add 1/2 a ltr of water and cover to simmer.
  • After 20 mins, add your broccoli florets and cover again for about 10 mins more.


  • By then your broccoli should have absorbs all the flavours of the stew. Remove and best served over white fluffy rice and a crunchy salad.


A real yum over white fluffy rice. You will also notice that the cookware I use are mostly that of long time.Those being used by Grandma’s and considered to be the best when making traditional rich Mauritian dishes. Well I thought why not make use of these rustic cooking pan because my main theme for this blog is all about traditional Mauritian culture and its dishes. Almost everything goes back to tradition and family when it comes to food. I still remember how my Aunty used to cook on fire with large cooking pan like that on. And oh yes the flavours were indeed tremendous especially her Fishy Curry! You practically end up licking your fingers.

Apart from cooking liver in onions and green chillies,this is another way I have learned to cook it. Do you have any other way of cooking liver at yours? I would love to know more if so! Because as much as I hate its gamey flavour,I love eating it too. So do not forget to drop me a comment below and share with me your traditional way of eating it.

Happy Sunday!

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