Peri Peri Chicken Livers

What we know so far

Peri peri chicken livers are on the menu of nearly every South African café and Portuguese restaurant, from Mugg and Bean breakfasts to the Johannesburg Portuguese grills that made the dish famous. The livers are seared hard in butter until crisp outside and still pink inside, then finished in a pan sauce of peri peri (the Portuguese-Mozambican bird's-eye chilli sauce), garlic, lemon and cream. Crusty bread or a toasted roll mops up the sauce. It is cheap, fast and one of the country's favourite ways to start a day or a meal.

The draft was written from 2 published sources and holds 12 ingredients and 6 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

1. Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
2. Photograph your own, so the page carries a real picture instead of somebody else's.
3. Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting