|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
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
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.