| Ingredients | quantity |
| Chicken liver | 1 PKT |
| PERI PERI SAUCE | TO TASTE |
| Equipment used | Chemicals used |
| Oven | Sanitizer |
| Roasting pan | Multi purpose |
| Perforated shaving dish | Oven/grill |
| Basting spoon | detergent |
Method
1. mise and place all ingredients utensils and equipment
2. WASH OFF EXCESS BLOOD OF LIVERS USINF A PERFORATED SHAVING DISH
3. PLACE IN ROATIMG PAN
4. PLACE IN PRE HEATED (180˚) OVEN
5. ADD PERI PERI SAUCE TO TASTE
6. MIX THROUGH
7. COOK FOR ABOUT 30-35 MIN (FEEL TO TOUCH)
Chef’s tip
The liver should be cooked through but should have a lighter color in the centre
Could make liver patê (mash livers while hot and allow to cool)
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