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Peppered Gizzards Premium

Also known as Peppered Gizzards Premium (Party Style)

Peppered Gizzards Party Style is the elevated, more generously spiced and more abundantly prepared version of the everyday peppered gizzards, specifically made for Nigerian Owambe parties and large social events. At Nigerian parties, gizzards occupy a cherished position in the small-chops selection — their firm, chewy texture and ability to absorb bold Nigerian seasonings make them the perfect party protein.

Peppered Gizzards Premium, Nigerian cooking

Ingredients

  • 1 big pot of chicken gizzards (approximately a big quantity), cleaned
  • Lemon juice and salt for cleaning
  • 1 teaspoon of curry powder
  • 1 teaspoon of thyme
  • 1 big onion — half sliced for boiling, half for sauce
  • 3 seasoning cubes (Knorr), crushed
  • Salt to taste FOR THE PREMIUM PARTY PEPPER SAUCE:
  • 5 big Tatashe (red bell peppers), blended
  • 6 Atarodo (very hot chilli peppers), blended
  • 1 big onion, sliced
  • 4 cooking spoons of vegetable oil
  • 3 big handfuls of ground crayfish
  • 1 teaspoon of ground uziza seeds
  • 3 seasoning cubes (Knorr), crushed
  • Salt to taste

Method

  1. 01

    Cleaning the Gizzards. Trim the gizzards, removing all yellow fat and connective membrane. Rub with lemon juice and salt. Rinse thoroughly. Slice each gizzard into 2 to 3 pieces.

  2. 02

    Boiling. Place gizzards in a pot with sliced onion, curry, thyme, 1 seasoning cube and salt. Cover with water and boil for 30 minutes until tender. Drain. Reserve stock.

  3. 03

    Frying the Gizzards. Heat 2 cooking spoons of oil in a wide pan over high heat. Add the boiled gizzards and fry for 5 minutes, stirring, until browned and slightly seared. Remove and set aside.

  4. 04

    Making the Premium Party Sauce. Heat remaining 2 cooking spoons of oil in a wide pot. Add sliced onion and fry 2 minutes. Add blended Tatashe and Atarodo. Fry very vigorously for 20 to 25 minutes, stirring constantly, until very deeply cooked, dark and oil clearly floats on top. This deeply fried pepper sauce is what makes party gizzards special.

  5. 05

    Finishing. Add the seared gizzards to the premium pepper sauce. Add ground crayfish, ground uziza seeds, remaining seasoning cubes and salt. Add a splash of gizzard stock. Cook for 10 more minutes on medium heat until the sauce clings to every piece of gizzard. Taste and adjust — the sauce must be bold, hot and intensely flavourful. Serve on a platter with toothpicks.

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