Finished Jamaican Brown Stewed Liver with Floaters

Both of my parents are from South Carolina.  We grew up eating beef liver with gravy and onions over grits.  I can eat it for breakfast, lunch, and dinner! It’s so good!

Anyway, you’re probably wondering, “How is this girl going to teach me how to cook Jamaican Brown Stewed Liver?”  If you know me, you’d know I love Caribbean foods.  Two of my best friends are Trinidadian, and my husband’s family are from Jamaica. Plus, the majority of my friends are of Caribbean decent so I grew to love the food. When you get tired of purchasing foods at restaurants, especially when you’re trying to save your pennies, you learn to make things on your own. That’s what I did.
1 lb frozen liver
2 stalks scallions sliced 
Fresh Thyme
2 garlic cloves finely chopped
1 medium onion thinly sliced
1 bell green pepper 
1/2 scotch bonnet pepper (seeds removed) finely chopped
1 tsp Worcestershire sauce
1 tsp browning
1/2 tbsp adobo
1/4 cup ketchup
2 tbs coconut or vegetable oil
Note: The liver should not be completely thawed. It makes for easier slicing and removing the thin film from the liver.


1. Slice the liver into thin strips
2. In a medium sized bowl incorporate all of the ingredients into the bowl, and then mix it around.  Use only half of the onions, scallions, and green bell pepper.
3. Cover for 30 minutes (or more) to marinate.

5. Heat oil in pan until smoking hot.

6. Add all of the liver to the pan, and saute for about 15 minutes.

7.  Add thinly sliced onions, and scallions and green bell pepper to the pan.  Mix, cover the lid, and lower the heat to a simmer for about 15 minutes.

You may serve the liver with fried dumpling, grits, or rice. You can also add floaters like I did in the photo above.

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Kim S.
Kim is the do-it-all mom (and wife) who not only works full-time and is a freelance makeup artist, but also blogs about her love of family, travel, beauty and skincare. Now that she has a kindergartener, Kim has added Class Parent to her resume. These are all tough jobs, but somehow, she makes them look easy.
  • I was a little taken back by adding the dumplings because you know I LOVE liver and grits but this was delicious and you make great dumplings!

  • Beth

    I am not really a fan of liver, but perhaps with a different recipe than the one I grew up on, I would like it!

    • Liver is an acquired taste. I understand your aversion.

  • The person that gave it to you must have really liked you to share this goodness. Did you share your southern style one with that person? I hope so. Grandma used to fry the chicken livers and gizzards. So good! I have a pack of beef liver in the freezer, too.

  • Val

    I in no shape form or fashion like liver….but this looks really tasty.
    I will pass to my girlfriend she loves it! I will have to have a taste
    cause my interest is piqued.

    • LOL I know many people don’t. My husband doesn’t either.