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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Nigerian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Fry chicken livers in some of the chicken fat until firm but still pink inside, and remove to a bowl. | 2. Sauté the chopped onion in chicken fat (add more if necessary) until transparent. | 3. Chop hard-boiled eggs coarsely. | 4. Whizz livers, onion and egg in a processor until mashed. | 5. Scrape out with spatula, and combine in a bowl with the chopped celery and green pepper. | 6. Add additional chicken fat to make a smooth mixture. | 7. Add salt and pepper to taste. Preferably use good sea salt flakes. | 8. Put into a small, pretty bowl and top with finely chopped parsley if you like. | 9. Serve as an appetizer with rounds of baguette or crispbreads. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken liver	3/4			404.8317	2.4834	57.5609	16.4314
onion	1/2		chopped	32.0	7.472	0.88	0.08
chicken			fat	-	-	-	-
hard egg	2		boiled	-	-	-	-
celery	1	stalk	chopped	10.24	1.9008	0.4416	0.1088
green pepper	1/4		chopped	7.45	1.7284	0.3203	0.0633
sea salt				-	-	-	-
black pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.