How to cook beer la kariyey, the classic Somali spicy liver fry

In Somali homes and eateries across Eastleigh and along Kenya’s coast, one dish continues to win hearts with its bold flavours and quick preparation: spicy Somali liver fry, known in Somali as beer la kariyey.

This traditional delicacy combines tender liver with a vibrant blend of spices and is often paired with basbaas, a fiery Somali chilli sauce.

The result is a meal that is both hearty and rich in cultural significance — a favourite on breakfast tables, at family lunches, or during celebratory gatherings.

At the core of this beloved dish is fresh liver, commonly sourced from lamb, goat, or beef. The liver’s slightly metallic yet rich flavour forms the perfect canvas for the intense, spicy aromatics that define this fry-up.

“Freshness is key, as the liver must be clean and free from any unpleasant odours to ensure the final dish’s quality,” explains Chef Mohammed of Tribe Hotel, a culinary expert renowned for his authentic Somali dishes.

“When the liver is fresh, it has a vibrant colour and firm texture, which makes it easier to cook evenly and prevents it from becoming tough or grainy. Any off-putting smell is a clear sign of spoilage and will ruin the dish by overpowering the delicate balance of spices that Somali liver fry is known for.”

Chef Mohammed adds that careful cleaning, including removing veins and excess fat, is essential before cooking to achieve the tender yet flavourful bite Somali families cherish.

Ingredients:

500g fresh liver (lamb, beef, or goat), cut into bite-sized pieces

1 large onion, finely sliced

1 tbsp garlic and ginger paste

2–3 green chillies (or 1 tsp red chilli flakes), for heat

½ tsp cumin powder

½ tsp coriander powder

¼ tsp turmeric

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• Food
• somali dishes
• liver
• spicy Somali liver fry
• beer la kariyey
• How to cook beer la kariyey
• the classic Somali spicy liver fry

Salt and black pepper, to taste

2–3 tbsp vegetable oil or ghee

Fresh coriander or parsley, for garnish

Optional: 2 tbsp basbaas (Somali chilli sauce), shop-bought or homemade

Steps to follow

Rinse the liver thoroughly under cold water, then pat it dry with kitchen paper. This helps remove impurities and excess blood, which can cause bitterness.

Place the liver in a bowl and season with salt, turmeric, and black pepper. Set aside briefly to marinate while you prepare the onions.

In a hot sufuria (pan), sauté the sliced onions in oil until golden brown. Add the garlic and ginger paste, chillies, cumin, and coriander. Stir well to let the spices bloom and become fragrant.

Add the marinated liver to the pan and stir to coat it evenly in the spice mixture. Cook over medium heat for 7–10 minutes, stirring occasionally. Avoid overcooking, as liver can become tough and rubbery.

Once the liver is browned on the outside but still tender inside, remove from the heat. Garnish with fresh coriander or parsley.

Serve hot and enjoy with friends and family.

Serving suggestions

Beer la kariyey is best enjoyed with traditional Somali staples such as:

Muufo – thick pan-baked flatbread

Canjeero – Somali sourdough flatbread

White rice or rooti (flatbread)

To balance the heat, add a fresh salad or a tangy yoghurt dip. And of course, no plate of beer la kariyey is complete without a generous spoonful of basbaas on the side — the spicy chilli sauce made with crushed green or red peppers, garlic, vinegar, and lemon juice.

While basbaas refers to the chilli itself or the sauce made from it, the dish is properly called beer la kariyey in Somali. However, because basbaas is so often mixed in or served alongside, the name is sometimes casually associated with the dish, especially in Kenya’s urban Somali communities.

More than just a recipe, Somali-style spicy liver fry reflects the warmth and resourcefulness of the Somali kitchen. It is quick to prepare, rich in nutrients, and full of the layered spice notes that define East African coastal cooking.