In a sufuria add in the liver plus five cups of water and bring it to a boil. Once cooked all the way through, set aside the excess water since it will be used as the stock.

To the pre-cooked liver, add in the cooking oil and onions. Cook for about four minutes.

Add in the minced garlic and ginger and cook for a minute.

Add the tomatoes and cook they they produce their juices. This will take four minutes. Occasionally stir and have the lip on when cooking.

Add the spices and salt, cook for a minute, then add the tomato paste and cook for an additional one minute.

Add in the soy sauce, mix well and cook for a minute.

Add the beef stock or water and bring it to a boil then simmer for five more minutes.

Switch off the gas, add in the coriander and stir.

Your dish is ready to be served with ugali, chapati, matoke, boiled potatoes, rice, spaghetti et cetera