How to cook the perfect beef liver stew.

A lot of people I know shy away from cooking beef liver and yet it is choka block full of nutrients, minerals and vitamins we all need to maintain healthy bodies, and well being. Cooked right it is very tasty cooked wrong it just tastes like what it is, liver! I do my own cooking, my maid simply chops what needs to be chopped and washes what needs to be washed. This is because I am allergic to poorly prepared food, no seasonong, too little seasonong, food cooked on high heat it doesnt cook through, food swimming in oil, the list is endless. To avoid all that malaky I decided I will be the belle of the kitchen. I love it anyway so why not? Today I have prepared beef liver, and nkhwani wotendela, I must say I am looking forward to digging in. Here is how I did it. Dice the liver into nice pieces and rinse it in cold water. Put it in a sauce pan and add 2 teaspoons of garlic, this will neutralise that raw liver taste as it cooks. Bring it up to the boil and reduce the hest to about 4. Never think that boiling your meat makes it cook nicely. It only warps(kuwawula)it and the result is tough meat that has not been cooked on the inside. Keep some boiling water to hand so that as water evaporates in the pot you can add on to it. Do not be tempted to use cold water because this reduces the cooking temperature in the pot thereby slowing down the cooking process and toughening your meat. Once all the water is gone add some oil, not too much though because good food is not about grease but rather the technique and method employed. Brown your liver slightly, and then add your chopped onion and let it cook through until it becomes translucent. All this is with reduced heat. Should it catch add a little bit of water to deglaze the pan and then throw your tomatoes into that mix and let them cook through. Dont be in a rush to add water because the tomatoes need to cook properly. It is never a good thing to see tomatoes and onion that have not meshed well in a dish, NEVER!!! For some color, but this is optional I addded a tablespoon of tomato puree. Let that cook through before adding water otherwise it will be sour. Add one teaspoon of brown sugar to bring out the flavours. Then I introduced the aromatics to my liver stew. I added a teaspoon each of curry, paprika, and chicken masala, and half a teaspoon of chilli flakes for some heat.Yes chicken masala. Do not feel restricted by the spice labelling some spices work well with most meats. I then melted a chilli beef stock cube in 250 ml(1 cup) of water and added that to the party. I brought that to the boil and reduced the heat to 3 so that it simmers nice and slowly for thirtynminutes. Do not boil your meat, never ever!! I served this with nsima and veg. The liver stew was to die for, my pslate was all sorts of excited. It was succulent, and very tender; as any well prepared stew should be. I wish you peace love, and good eats.