Peppered Gizzards

Ingredients

• a generous big portion of chicken gizzards, cleaned and trimmed
• 1 teaspoon of curry powder
• 1 teaspoon of thyme
• 1 medium onion, halved (for boiling) + 1 onion sliced (for sauce)
• 1 cube of Knorr seasoning
• Salt to taste FOR THE PEPPER SAUCE:
• 4 to 5 Atarodo (fresh red chilli peppers)
• 1 Tatashe (red bell pepper)
• 3 big tablespoons of vegetable oil
• 1 teaspoon of ground crayfish
• 1 teaspoon of ground uziza seeds (optional)
• Salt to taste

Method

1. 01

   Cleaning the Gizzards. Rinse the gizzards thoroughly under cold water. Trim away any yellow fat or connective membrane. Rub with lemon juice and salt. Rinse again. Slice each gizzard into 2 or 3 pieces.

2. 02

   Boiling. Place gizzards in a pot. Cover with water. Add halved onion, curry, thyme, salt and half a seasoning cube. Bring to a boil, then simmer for 25 to 30 minutes until the gizzards are tender but still slightly firm. Drain. Reserve the stock.

3. 03

   Frying the Gizzards. Heat 2 big tablespoons of oil in a pan. Add the boiled gizzards and fry over high heat for 4 to 5 minutes, stirring, until slightly browned and seared on the outside. This step adds flavour and texture. Remove and set aside.

4. 04

   Making the Pepper Sauce. Blend the Atarodo and Tatashe until smooth. In the same pan, add 1 more tablespoon of oil and fry the sliced onion for 2 minutes. Add the blended pepper and fry for 10 to 12 minutes until cooked through and the oil rises to the surface.

5. 05

   Finishing. Return the seared gizzards to the pepper sauce. Add ground crayfish, remaining seasoning cube, a splash of reserved stock and salt. Stir well and cook for 5 to 8 more minutes until the sauce is thick and the gizzards are fully coated.

6. 06

   Serving. Serve hot on a plate or platter with toothpicks for parties.

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