This hearty Madagascar recipe is a pâté of sorts - a very hot mixture spread over toast or crackers and served as an appetizer.
3 tablespoons vegetable oil
12 pili-pili chiles, or substitute other small, hot dried chiles, such as piquins or santakas
2 cups chicken livers
1 onion, minced
3 cloves garlic, minced
1 tablespoon fresh thyme
2 tablespoons green peppercorns
2 tablespoons minced fresh parsley
1 hard boiled egg, chopped
salt to taste
Heat the oil and sauté all ingredients until well cooked. Place in blender and blend until smooth.
Makes 1˝ cups.
country : Madagascar
course : appetizer
source : Flavors of Africa Cookbook : Spicy African Cooking - From Indigenious Recipes to Those Influenced by Asian and European Settlers / Dave DeWitt, Mary Jane Wilan and Melissa T. Stock