In East Africa, chicken gizzards, liver, and hearts are considered a delicacy.
Serve: 4

1 ½ lb. (3/4 kg.) chicken liver, chicken gizzards, chicken hearts (mixed together)
1/2 cup chopped onions
1 tbsp. minced garlic
1/4 cup tomato paste
¼ cup cilantro
1/4 cup coconut cream or coconut milk
1 cube plain chicken bouillon (1 tsp powdered)
1 cup water (or chicken broth if you are not using bouillon)
1 sweet green pepper (bell peppers)
1/2 tsp. salt
Hot peppers (to your taste)
3 tbsp. vegetable, ghee, canola, or olive oil

½ tsp. fennel powder
½ tsp. cardamom powder
1 tsp. cumin powder
1 tsp. coriander powder
¼ tsp. clove powder
¼ tsp. black pepper powder
½ tsp. turmeric powder

1. Heat oil in a pan, sauté onions, and stir until brown, then add garlic and green peppers, stir until mixed well, and then add all spices and cilantro. Stir until mixed well.
2. Add tomato paste; cook well until tomato paste is cooked.
3. Stir in coconut milk. Once the mixture boils, add bouillon, water, salt, and hot peppers.
Add chicken gizzards and salt. Then add water. Cover, reduce heat to low, and cook slowly until the gizzards are cooked.

fried green bananas

Best Method to Fry Green Bananas

The easiest and best method to fry green bananas is by boiling the bananas first with the skin for about seven minutes. It could be less o more for you. You can decide by pressing the bananas with you two fingers, if it feels half cooked then remove and put in cold water for few minutes.

Peel, then fry until golden brown.
Serve with kachumbari or chutney of any type.

Masai Table Settings From Tanzania

Do you know you can use Tanzanian Masai Decor to decorate your table? Check this out from my table. Easy, simple, and classic.

Vegetarian Pilau

Vegetarian Pilau

Pilau Ya Mboga Za Majani

For unknown reasons I kept saying broccoli instead of cauliflower. I always use broccoli in this recipe, for the first time I decided to use cauliflower and I really got myself confused. Hope you will not take that very serious. I could edit it but I did not want too.

I did post this recipe for the first time in December 19, 2013 at 

Miriam R. Kinunda

Thanks for joining me!

Welcome to Miriam R. Malaquias website. Formerly known as Miriam R. Kinunda. Now I am going by Miriam R. Malaquias. I am also writer on and a publisher of Taste Of Tanzania: Modern Swahili Recipes For The West.  Thank you very much.


Fried beef liver - Maini ya kukaanga

Fried Beef Liver

Maini ya Ng’ombe ya kukaanga

I love beef liver so much. I could have never eaten enough of liver when I was a kid in Tanzania! Liver is a delicacy in Tanzania. Most of our beef is grass fed, so you can imagine how tasty the liver is. I can taste it while writing this.

The trick is to either cut thin slices and cook on very high heat; or cut chunks but cook on very high heat first then change to medium when darken outside. Over-cooked liver is hard to chew. So be very careful. In Tanzania, we do not marinade out liver with too much. Liver by itself taste very nice, you basically need only salt and garlic if you want. I personally find cumin adds a very unique flavor.

Serves 4


  • 1 1/2 lb. (3/4 kg.) beef liver (cut in thin slices, like bread slices)
  • 1 tbsp. minced garlic
  • 1 tsp. black pepper
  • 1 tsp. whole cumin
  • 1 tbsp. fresh minced ginger
  • 1/2 tsp. salt
  • 1/4 cup cooking oil or more

Stir-Fried Onions

  • 1 1/2 cup chopped onions
  • 1 tbsp. minced ginger
  • 1 tsp. cumin powder


  1. Marinate beef liver with salt, garlic, black pepper, and ginger. Cover and refrigerate for 1 hour.
  2. Heat oil in a frying pan. Fry the liver until the bottom looks cooked, then turn and cook the other side, add 2 tablespoons of water to moisten the liver. Remove and set aside.
  3. In the same pan, sauté onions, ginger, and cumin powder until almost cooked.
  4. Serve the liver and garnish with the stir-fried onions.