These Portuguese style peri peri chicken livers are a traditional South African dish, that came mostly from the Mozambican Portuguese. I used a brioche bun, but any bread will work, or try it on chips. I once had them on a fillet steak.
Great as a starter, although I mostly make too many and have it as my main (entrée).
Make them, you’ll thank me later.
First time I ate these in a bun was at The Shack in Sasolburg or Van der Bijl Park.
Thanks for watching.
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