* 2 tablespoons Groundnut oil
* 450 g (1 lb) Chicken livers, rinsed, dried, trimmed and cut into bite-sized pieces.
* 4 to 6 tablespoons of yellow cornmeal.
* 2 Green bell peppers, de-seeded and cut into chunks.
* 4 slices of canned Pineapple rings cut into chunks.
* 4 tablespoons Chicken stock.
'''Sweet and sour sauce'''
* 2 tablespoons Cornflour.
* 100g (4 oz) White sugar.
* 2 tablespoons Light soy sauce.
* 120 ml (4 fl oz) White wine vinegar.
* 120 ml (4 fl oz) water.

===Method===
* Add the cornmeal to a plate and roll the chicken livers around so they are well coated.
* Heat the Oil and Fry the Chicken livers in batches until they are nicely Browned. Set aside and keep warm.
* Add the Peppers to the Wok and Stir-fry for 4 minutes on a very high heat so they brown up a little.
* Add the Stock and the Pineapple chunks, bring to the Boil, cover and Simmer for 4 minutes.
* Mix the cornflour to a paste with a little of the water. Add to the remaining sweet and sour sauce ingredients and stir into the Wok, heat and allow to thicken. It will turn all of a sudden. Once it has thickened, mix well and remove from the heat.
* Pour the Sauce over the Chicken livers.

______________________________