Method:

•  Using a bowl or plate, coat the chicken livers with flour.
• Place oil in a pan over medium-high heat. Tap excess flour off each chicken liver and add to the pan.
• Cook for 5 minutes or until browned on all sides. Place on a plate.
• Turn down the heat and add more oil to the pan. Add onions and fry until soft.
• Add the remaining flour to the onions, stirring continuously.
• Pour in the stock and stir in the tomato sauce.
• Return the liver to the pan and simmer for 3 minutes.
• Season and serve with pap.