Ingredients:
1 kg liver & lungs (cut into medium size)
1 cup of grated red bell peppers & scotch bonnet
1 large chopped onions
1 tsp ground black pepper, cloves & nutmeg
4 stock cubes
Salt to taste
1 tbsp chopped curry & mint leaves

  Method
Wash the liver and lungs, strain. Put in a pot add some water and boil for 10-15 mins. Add the grated bell peppers, scotch bonnet, chopped onions, salt, maggi, chopped curry and mint leaves, ground cloves, black pepper and nutmeg. Stir and cook till the offals are tender. Serve warm.
©Asmie's Kitchen
All right reserved. No part of this copy should be copied or transmitted in any form or by any means without the consent of the copyright owner ©Asmie's Kitchen