Hello! Welcome to Dontmissmyplate.

Thank you for visiting my website! I'm Maxine, a food blogger, home cook, travel enthusiast, and lover of food and culture. I’m passionate about fusion cuisine, a style of cooking that blends ingredients and techniques from different countries, regions, and traditions.

My approach is influenced by both Southern African and American cooking, shaped by my life experiences and reflected in the diversity of my recipes. I also focus on farm-to-table cooking, using fresh, seasonal ingredients sourced locally whenever possible. I believe food tastes best when it’s in season and close to its origin.

Travel plays a big role in how I cook and create. I love sharing my food adventures, from what I’ve eaten to where to eat, while discovering new flavors, cultures, and techniques that continue to inspire me.

I hope this space feels helpful and inspiring. Whether you're in the mood for something familiar or ready to try something new, you’ll find plenty to explore here. Happy cooking!

Peri-Peri Chicken Livers with Onion Grav

Peri-Peri Chicken Livers with Onion Grav

dontmissmyplate
African-Inspired, Zimbabwean

A Love Letter to Chicken Livers

Chicken livers were one of the first foods that made me feel connected to both comfort and culture. My earliest memory of them goes back to childhood, when my mother would cook livers and giblets from a whole chicken. She’d serve them at breakfast alongside eggs, toast, baked beans, and a rich onion gravy. I loved them. They were hearty, soulful, and full of flavor.

Years later, I was pleasantly surprised to spot chicken livers on the menu at Nando’s, the Southern African–Portuguese fusion chain. Their peri-peri livers transported me right back to my mom’s kitchen table.

There was even a period in my life when I had anemia, and liver became a medical necessity. At first, I ate it just for the iron. But soon I realized: chicken liver wasn’t just good for me, it was truly delicious.

Why Eat Liver?

I’ll never understand why people call liver “gross.” Yes, it’s organ meat, but when cooked right, it’s tender, savory, and deeply satisfying.

It’s also one of the most nutrient-dense foods you can eat, packed with:

  • Iron – especially heme iron, which the body absorbs easily

  • Vitamin B12 – crucial for energy and red blood cell formation

  • Vitamin A – supports vision and immune health

  • Selenium – helps maintain thyroid function

  • Folate – essential for cell growth and repair

  • High-quality protein

Think of it as nature’s multivitamin, only far more flavorful.

Chicken Livers in Southern Africa

In Southern Africa, chicken livers aren’t just an afterthought, they’re a star. They’re often cooked with onions, tomatoes, garlic, chili, and bold spices to make a rich, saucy dish. At home, they’re served with pap (maize porridge) or sadza, while restaurants often offer them with bread as a starter. This culinary tradition influenced chains like Nando’s, which helped spread peri-peri chicken livers around the world.

Why This Recipe Works

  • Flour dredge for texture – Lightly coating the livers in flour helps them brown evenly and naturally thickens the gravy.

  • Blooming the spices – Cooking peri-peri and coriander with onions unlocks deeper flavor.

  • Onions cooked two ways – Caramelized but still crisp, they add both sweetness and bite.

  • Quick sear, gentle simmer – Locks in flavor while keeping the livers tender.

  • Creamy finish – A splash of cream (or milk + powdered milk) balances richness and rounds out the sauce.

  • Resting time – Allowing the dish to sit off the heat helps the flavors settle.

Oven-Baked Whole Trout with Herbs and Lemon

Oven-Baked Whole Trout with Herbs and Lemon
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