Tender liver, sweet onions
Tastes Like Home
Hi Everyone, There are certain dishes that just make your day. For many, sitting down to a sumptuous Sunday breakfast of liver and onions sets the tone for the leisurely day ahead. In our home, we didn’t do the liver and onions thing; instead, it was thickly sliced eggplant (baigan) and thinly sliced potatoes cooked with lots of onions and tomatoes with a hint of garlic. Personally, I would have preferred the liver and onions.
The truth is I am not a huge liver lover and when I do eat liver, I prefer chicken livers. Nevertheless, I enjoy buttery pâté, dirty rice, bacon-wrapped liver and a favourite – bounjal liver and gizzard. A Bajan liver-cutter laced with pepper sauce is a satisfying sandwich. You have to buy it from your favourite vendor though, because not everyone can fry the liver in such a way that it is cooked through, still retaining its tenderness. But I digress.
Liver and onions though often made for breakfast and eaten with bread, really makes for a delicious meal at lunch or dinner with plain rice, rice and peas or boiled ground provisions. I made some the other day and shared it with a friend who also does double duty as one of my main taste testers. After we had finished eating, she expressed frustration at her own attempts at cooking liver and onions. She said that when she tried to cook it the liver was always overcooked and once she added it to the pan, it would spring a lot of water and the liver would just turn to mush. I heard my sister express …..To continue reading, login or subscribe now.