Method:

• Drain chicken livers and pat dry.
• Heat half the oil in a pan and fry the livers until firm (8–10 minutes).
• Remove livers from the pan and set aside.
• Add the remaining oil and lightly caramelise the onions for about 10 minutes.
• Add the garlic and chilli flakes and cook for 1 minute.
• Now add the can of tomatoes and a pinch of salt, and simmer for 5 minutes until reduced.
• Once the tomato-and-onion mixture has thickened, add the livers.
• Serve with amagwinya.

• Combine all the dry ingredients in a large mixing bowl.
• Make a well in the centre of the dry ingredients and add the warm water and oil.
• Slowly combine the mixture until it forms a dough.
• Knead on a lightly floured surface for 10 minutes, until the dough is smooth and bounces back when gently pressed.
• Place the dough in a lightly oiled bowl, cover, and leave in a warm place to rise for 40 minutes.
• Knock air out of the dough and divide into golf-sized balls.
• In a saucepan, heat the oil. To test when the oil is ready, dip a wooden spoon in the oil. It’s ready when small bubbles appear around the spoon.
• Add 3–4 amagwinya to the saucepan. Don’t overcrowd the pan and cook for 4 minutes, until golden in colour.
• Remove from oil. Drain.
• Serve with tomato-and-onion chicken livers.