Calf Liver With Vinegar (M’chermia)

From “The Africa Cookbook Tastes of a Continent” by Jessica B. Harris Algeria. The liver can be speared on toothpicks as khemia, an appetizer nibble.

• Ready In: 50 mins
• Serves: 4

Ingredients

• 1  tablespoon olive oil
• 1  garlic clove, minced
• 1⁄2 teaspoon cayenne pepper
•  salt & freshly ground black pepper, to taste
• 1⁄2 cup water
• 1  lb calf liver, cut into 1/2-inch cubes
• 1  tablespoon red wine vinegar

Directions

1. Heat the olive oil in a heavy skillet, add the spices, and cook them over low heat for 10 minutes, stirring occasionally.
2. Add the water and continue to cook until half the water has evaporated.
3. Add the liver and continue to cook for an additional 20 minutes.
4. Remove the skillet from the heat and add the vinegar, stirring to mix it in .
5. Return the skillet to the heat and continue to cook for 5 minutes.
6. Serve hot with white rice.