Growing up, it was often assumed that only African men got to enjoy chicken gizzards. Whenever a fowl was prepared at home, the gizzard was usually set aside for my father, who would happily chew it in his role as “Head of the Home.” I’m not sure whether that tradition still holds at my parents’ house — I should call my mother and find out.
My partner loves gizzards to the moon and back — not because of any cultural stereotype but because they are genuinely delicious. I enjoy keeping gizzards at home so I can sneak a few with a toothpick when the mood strikes. These days you don’t need to slaughter a chicken to get them; frozen gizzards are readily available at many stores.
I sometimes wish I could rewind to the days when I avoided the gizzard in my plate. Their texture reminds me of snails (nyamangoro), so whenever I crave snails I often reach for gizzards instead. I usually serve them as a simple appetizer or as a flavorful side to a main course.
Let’s make some tasty, peppered chicken gizzards.
Peppered Chicken Gizzards Recipe
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Meal type: Appetizer
Serves: 2
Ingredients needed
1 pound (about 500 g) chicken gizzards
1 large tomato
1 tablespoon tomato paste
2 small seasoning cubes (or chicken stock cubes)
5 garlic cloves
Half an inch piece of ginger
1 habanero pepper (adjust to taste)
1/4 teaspoon white pepper
1 stem green onion
1 medium onion
2 tablespoons vegetable oil
Bell peppers for garnish (optional)
Salt to taste
Rinse the gizzards and place them in a saucepan. Add water until it just reaches the level of the gizzards.
Chop the tomato, habanero pepper (I prefer chopping rather than blending) and part of the onion, then add them to the pan. Bring to a boil. (Confession: my pan was too full — but I wasn’t about to wash another one.)
Blend the garlic, ginger and the remaining onion, then stir this mixture into the pan along with the tomato paste and seasoning cubes.
Allow everything to boil until the water has reduced significantly. Then add the vegetable oil and continue cooking.
This is the part I enjoy most — when the dish is nearly done. Let it simmer until the sauce thickens and coats the gizzards. Sometimes I even do a little victory dance when it smells this good.
When the sauce has reduced to your liking, chop the green onion, add it in, give everything a final stir, and remove from heat.
Serving suggestions:
These gizzards are wonderful with plantains — boiled, roasted, or fried. I particularly love them with fried plantains (dodo). They also pair well with plain rice; if you prefer a saucier dish for rice, simply add more tomatoes and a bit more liquid while cooking.
Notes
If you prefer a saucier version to serve over rice, add extra chopped tomatoes or a splash of water and simmer until you reach the desired consistency. Adjust seasoning and spice level to taste.
Thanks for reading — let me know how your gizzards turn out.
Love, always