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