Liver tchintchinga

Name: Liver tchintchinga
Prep time: 20 min
Cook time: 18 min
Total time: 43 min
Yield: 4
Cuisine: Togo
Ingredients: 600 g trimmed beef liver; 40 g plain unsalted roasted peanuts finely ground; 15 ml oil; 4 g garlic powder; 4 g onion powder; 3 g smoked paprika; 1 g cayenne; 2 g salt; 1 g white pepper

🥜 Beef liver skewers with ground roasted peanuts and spices, oven cooked.

Ingredients

600 g trimmed beef liver
40 g plain unsalted roasted peanuts finely ground
15 ml oil
4 g garlic powder
4 g onion powder
3 g smoked paprika
1 g cayenne
2 g salt
1 g white pepper

Preparation

Preheat conventional oven to 220 °C. Prepare 8 clean small metal skewers and rack over rimmed tray. Cut trimmed liver into even slices about 1 cm thick.

Mix ground peanuts, garlic and onion powders, paprika, cayenne, salt and pepper. Coat liver with oil then spice blend without tasting raw mixture.

Thread onto 8 skewers without tightly compressing. Place spaced in one layer on rack.

Bake about 12–18 minutes turning halfway. Check at least 72 °C in thickest pieces with thermometer and extend if necessary. Liver must be cooked throughout, not pink in this version.

Rest 5 minutes and divide 2 skewers per person using clean tools. Reference: 20 minutes preparation, up to 18 cooking, 5 resting, total 43 minutes. No cube or sides included.