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Masala Ostrich Liver

Masala Ostrich Liver


  • 1 Ostrich liver cut in strips
  • 2 Medium Onion cut in thin slices
  • 2 Eggs beaten
  • 2 Cups Cake Flour
  • 2 T Packo Roasted Masala
  • Salt & Pepper to taste
  • Cooking oil for shallow frying


  • Soak liver in vinegar water for 30 minutes.
  • Cut liver in strips 2-3cm thick.
  • Place flour and masala in a plastic bag and mix well.
  • Add the liver strips to this mixture and ensure meat strips are covered with flour mixture.
  • Heat cooking oil (approx 3cm deep) on medium heat.
  • Roll flour covered liver in beaten egg and place in oil.
  • Place onion on top of liver while it is frying.
  • Turn liver pieces every 5 minutes (fry for approx 20 minutes).
  • Flavour with salt and pepper.

Did you know

Shallow frying:

Shallow frying is a hot oil-based cooking technique. It is typically used to prepare portion-sized cuts of meat, fish, potatoes and patties such as fritters. Shallow frying can also be used to cook vegetables.

It is a medium-high to high heat cooking process. Temperatures between 160–190°C are typical but shallow frying may be performed at temperatures as low as 150°C for a longer period of time. Foods to be shallow fried are commonly pre-portioned into single servings before being placed in oil. Since the food is only partly submerged, it must be turned over partway through the cooking process

Recipe: Enid Williams van CKI Mosselbaai

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