Wash and drain liver.
Cut in small cubes.
Add seasoning cube, onion, ground pepper, pinch of salt.
Stir-fry in a sauce pan until brown and soft for 5 minutes. Do not deep-fry. This will make the liver hard and lose its nutritious value.
Hand-pick moringa leaves from its stems (stem is hard and cooks longer than the leaves, making the leaves over-cooked).
Pour leaves in a bowl and add hot water to cover leaves.
Cook for 10 minutes.
Allow leaves to settle for 5 minutes.
The hot water makes any sand or dirt to settle at the bottom of the bowl and makes the leave softer and edible.
Drain hot water and wash leaves thorough in cold water, making sure all sand and debris is removed.
Drain excess water in colander.
Add macaroni and moringa leaves in a bowl. Wash and cut carrots, bell pepper, onion and cucumber.
Add all ingredients to the bowl.
Add the liver.
Toss all ingredients to get a good mix.
Add lime (optional).