Liver - Dutch Antilles-style

Lever op zijn Antilliaans

4 slices of beef liver
2 bananas
2 cloves of garlic
50 grams butter or margarine
1 yellow onion
1 dl / ½ cup dry white wine
1 lemon
¼ cup dark rum
salt, pepper
1 tsp oregano
1 green chili pepper

Peel and finely chop the onion and garlic. Squeeze the lemon and mix in with the onion/garlic. Put the liver slices in a deep dish and pour the wine and lemon juice over the onion/garlic. Sprinkle with oregano and let it marinate for an hour. Turn the meat often.

Take out the liver and let it drain. Add salt and pepper to taste.

Peel the bananas and mash them. Mix in a tablespoon of finely chopped green chili pepper and the rum.

Melt the butter in a skillet and sauté the liver 4 minutes on each side. Put the liver on a heated plate and keep warm.

Put the marinade into the skillet and cook to reduce the mass to half. Pour in the mashed banana mix and cook slowly for two minutes. Pour over the liver and serve, for example with mashed potatoes and broccoli.