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RECIPE: Khayakazi Kepe’s Baked Chicken Liver Pâté


Food ambassador Khayakazi Kepe loved food before she knew she was good at it. Little did she know she’d build a career out of it, and she has big things coming with SPAR. For now, though, Kepe served us a delicious baked chicken liver pâté.

Ingredients (serves 6, prep 15 minutes, cooking 40 min)

  • 2 cups chicken livers trimmed with sinew (tough tissue on liver) removed

    Khayakazi Kepe
    Khayakazi Kepe
  • 5 egg yolks
  • 1 cup cream
  • 1 cup shiitake mushrooms, chopped
  • 1 tsp minced shallots
  • 1 tbsp olive oil
  • 2 tbsp chopped chives
  • 1 tbsp truffle oil
  • Salt and pepper to taste


  1. Place chicken livers and eggs in a food processor, blend whilst adding cream slowly. Season with salt and pepper and transfer to a large bowl. Sauté shallots with mushrooms in a little olive oil. Fold into chicken liver mixture. Add chives and truffle oil.
  2. Pour mixture into greased ramekins and place in a baking dish. Pour boiling water into baking dish till it reaches halfway up the sides of ramekins. Place in pre-heated oven at 180°C and cook for 25-30 min or until it is set.
  3. Allow to cool slightly and serve with warm crusty bread or toasted bread fingers.


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Chantélle Hartebeest
Chantélle Hartebeest
CHANTÉLLE HARTEBEEST is a young journalist who has a fiery passion for storytelling. She is eager to be the voice of the voiceless and has worked in both radio and print media before joining Food For Mzansi.

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