Ingredients

500 grams TOK chicken liver and kidneys

1 onion (diced)

4 cloves of garlic (minced)

1 Madame Jeanette pepper (sliced)

2 tomatoes (diced)

1 teaspoon salt

5 teaspoons of water

2 cut up and fried potatoes

2 sprigs Par-cel cutting celery

2 teaspoons soy sauce

Preparation

1. Cook the TOK liver and kidneys in water for 10-15 min.
2. Cut the cooked chicken into bite-sized pieces of 1-2 cm. and put them aside for later.
3. Add the sliced ​​potatoes to a pan lightly covered in oil and fry until they’re golden brown.
4. Then add the onion, garlic and madame jeanette, stir and cook for about 1 min.
5. Add the diced tomatoes and salt, stir and cook until the tomatoes are soft.
6. Once soft add the water and TOK liver and kidneys and stir once again. Let simmer for 5 min.

At last add the soy sauce, Par-Cel cutting celery and the fried potatoes. Mix everything together and let cook for 1 min.