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Somali Beer “Somali Lamb/Goat Liver”

  • Servings: 4-6
  • Difficulty: easy
  • Rating: ★★★★★
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Beer, AKA liver (goat, lamb, or cow), is one of Somalia's traditional breakfasts. Thinly sliced and sautee with onions, sweet peppers, etc., usually made on Fridays, holidays, celebrations/gatherings. We eat it with canjeero (a very thin Somali fermented pancake) or bread. Give it a try, it is delicious.


1 Lamb or goat liver, thinly sliced and washed
1 Onion, sliced
1 Green bell pepper, sliced
3 Garlic cloves, minced
2-3 tbsp olive oi1
2 Tbsp cilantro, minced
¼ tsp ground black pepper
1 1/2 tsp sea salt or to taste
½ tsp chili flakes
½ tsp chili powder
Juice of ½ lime or lemon


Add part of the salt and ground black pepper to the liver and mix them well.

Heat a medium to large skillet on medium-high heat (if you sprinkle a couple of drops of water and it vibrates immediately, the skillet is ready).

Add the oil, onion, and garlic and cook them until tender, about five minutes.

Add the rest of the salt and ground pepper and stir them. Make a hole by pushing the onion to the sides, then add the liver (see the video).

Stir them and let them cook for 3-5 minutes. (it doesn’t take a long time for the liver to cook)

Add the chili flakes, powder, green peppers, and cilantro, stir them well, and add the lime juice. Taste them and add more salt and ground black pepper if needed.


Categories: breakfast, gluten free

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