Somali camel liver

The liver of a camel, like the meat of this animal, has not only useful protein amino acids and irreplaceable components, but is famous for a number of properties.
1. First, the liver is recommended for asthma sufferers. In the East and Asia, it is part of therapy that complements drug therapy.
2. Secondly, it relieves fatigue and helps the body to gain energy.
3. Thirdly, it is indicated for chronic obstructive pulmonary diseases, relieves cough.
The liver is prepared simply and quickly. Try our recipe based on the traditions of the peoples of East Africa.

Ingredients

• 1 kilogram of camel liver;
• 70 milliliters of quality vegetable oil;
• 30 milliliters of soy sauce;
• 3 fresh, medium sized bell peppers - yellow, red and green;
• 1 large onion;
• salt, cayenne and black pepper to taste;
• 1/2 teaspoon of your favorite herbs or spices.

Directions

1. Rinse the liver, dry, cut into thin strips. Spread a disposable towel on the board, lay out the meat, cover with a second towel. Let the liver return to room temperature.
2. Chop the onion into thin half rings. Remove the cores from the peppers and cut into 1/2-inch strips.
3. Heat the oil in a large, thick skillet, ideal if you have a wok. Fry the onions, stirring occasionally, until slightly golden brown, then pour in the soy sauce, leave to simmer for a minute. Next, add the liver.
4. Cook by constantly turning the food over. In the process, salt and pepper, throw in a couple of pinches of herbs. Keep in mind that soy sauce itself is usually salty. After 2-3 minutes, add the chopped peppers. Continue frying for another 3-4 minutes, until the peppers are tender.
5. Serve a bright, colorful dish with any side dishes - fresh vegetables, cereals. Potatoes are great for camel liver. Be sure to prepare green tea or stock up on beer, especially if you like spicy food and have not regretted the cayenne pepper.