• 60ml B-well cooking oil
  • 1kg chicken livers
  • 2 onions, chopped
  • 10ml Brito’s crushed garlic
  • 2x410g Rhodes Braai Relish
  • 1 Knorrox chicken stock cube
  • 45ml St Louis Portuguese peri-peri
  • St Louis salt and black pepper to taste


  1. Heat 30ml oil in a large pan and fry the chicken livers in batches until well browned on the outside, seasoning with salt and black pepper.
  2. Remove from the pan and set aside
  3. Heat the remaining oil and fry the onion and garlic until golden brown
  4. Add the Rhodes braai relish, Knorrox chicken stock cube, and the St Louis Portuguese Peri-Peri, stir well and simmer on low heat for 15-20 minutes.
  5. Return the livers to the pan, gently fold them through the sauce then simmer for a further 5 minutes
  6. Before serving, taste to check the seasoning and if necessary, add some more peri-peri sauce for a bolder taste
  7. The sauce is a perfect dip for baguettes. Enjoy!