Chicken livers with sago and coconut


Preparation info
  • to serve


    • Difficulty


Appears in

By Sri Owen

Published 1980

  • About

This recipe from Sulawesi is an excellent way to cook chicken liver. The result is not entirely unlike a coarse pâté, and although I would not like to push the resemblance too far it did suggest to me that this would be a good first course for a dinner party, perhaps with some French toast and a little parsley to garnish it, or simply by itself. The taste and texture are not like pâté at all, but they seem to be acceptable to English palates. At home we would cook Jilabulo in banana-leaf pa