In a clean cooking pan, add oil and heat for 3 minutes.

To the oil, add finely chopped onion, hoho and finely grated ginger and garlic and cook until golden brown.

To the already cooking mixture, add the tomatoes and cook on low heat while mixing until it forms a thick paste. Then add royco and salt.

Mix well and add the liver and mix well and cover.

Cook on low heat for 25 minutes then turn off the heat.

Serve with ugali/chapati/Rice. Best served warm.