PEPPERED CHICKEN GIZZARDS
In past years we were told that only African men are allowed to eat the gizzard from chicken. When a fowl was killed in our house, the gizzard was reserved for our Dad who will masticate it, well adjusted in his position as “Head of the Home”. We don’t know if they still do that at our home, though. We'll need to put a call across to Mommy to find out.
Mr N loves this to Mount Fako and back. And no, it’s not because of the the African men syndrome We mentioned above. It is simply because they are ah-mazingly satisfying. We love having some at home so we can sneak into the kitchen and pick some with a toothpick. In this time and age, you don’t need to kill a hen before you get gizzards. You can purchase them from stores where frozen chicken/fish is sold. We wish we could bring back all those years in which we stirred the pot of chicken and dodged the gizzard. Na so ah be di miss? These gizzards have a similarity to snails in our mouth. So when we miss snails aka nyamangoro so much, we go for gizzards. We usually serve them on their own as an appetizer or as a side to a main dish.Let’s make some flavorful gizzards!
Peppered Chicken Gizzards Recipe
Prep time: 10 minsCook time: 20 minsTotal time: 30 minsMeal type: AppetizerServes: 2
Ingredients needed
1 pound of chicken gizzards (about half kg)1 large tomato1 tablespoon tomato paste2 small seasoning cubes (maggi- you could also use chicken stock cubes)5 garlic clovesHalf an inch of ginger1 habanero pepperA quarter teaspoon white pepper1 stem green onions1 medium sized onion2 tablespoons vegetable oilBell peppers for garnishing (optional)Salt to tasteWash your gizzards and put in a sauce pan. Put in water just about the same level as the gizzards.
Chop tomatoes, habanero pepper (we prefer chopping to blending) and part onions, add to the pan and bring to a boil. Our pan was too full and inappropriate but the thought of washing another another pan won’t let us change it. We have problems!
Blend garlic, ginger together with remaining onions. Add to the pan with your tomato paste and maggi (or chicken stock cubes).Let it boil until the water is greatly reduced. Then you add your vegetable oil.This is our best part of cooking… when the meal is almost ready. Sometimes we even do a victory dance. Let that cook together until you basically just have a thick sauce left with the gizzards.Let that sauce dry up a little more. Now, chop up your green onion. Add in, stir and that’s it!Serving suggestions: Serve this deliciousness with plantains- boiled, roasted or fried. We had some with fried plantains aka dodo. Uhhhh yum! Yum!!!Or you can serve it with rice!NOTES
If you wish, add in more tomatoes and make it more saucy to be eaten with rice or something.Thanks for reading and please do well to tell us how it goes.Love, always
Mr N loves this to Mount Fako and back. And no, it’s not because of the the African men syndrome We mentioned above. It is simply because they are ah-mazingly satisfying. We love having some at home so we can sneak into the kitchen and pick some with a toothpick. In this time and age, you don’t need to kill a hen before you get gizzards. You can purchase them from stores where frozen chicken/fish is sold. We wish we could bring back all those years in which we stirred the pot of chicken and dodged the gizzard. Na so ah be di miss? These gizzards have a similarity to snails in our mouth. So when we miss snails aka nyamangoro so much, we go for gizzards. We usually serve them on their own as an appetizer or as a side to a main dish.Let’s make some flavorful gizzards!Peppered Chicken Gizzards Recipe
Prep time: 10 minsCook time: 20 minsTotal time: 30 minsMeal type: AppetizerServes: 2
Ingredients needed
1 pound of chicken gizzards (about half kg)1 large tomato1 tablespoon tomato paste2 small seasoning cubes (maggi- you could also use chicken stock cubes)5 garlic clovesHalf an inch of ginger1 habanero pepperA quarter teaspoon white pepper1 stem green onions1 medium sized onion2 tablespoons vegetable oilBell peppers for garnishing (optional)Salt to tasteWash your gizzards and put in a sauce pan. Put in water just about the same level as the gizzards.
Chop tomatoes, habanero pepper (we prefer chopping to blending) and part onions, add to the pan and bring to a boil. Our pan was too full and inappropriate but the thought of washing another another pan won’t let us change it. We have problems!Blend garlic, ginger together with remaining onions. Add to the pan with your tomato paste and maggi (or chicken stock cubes).Let it boil until the water is greatly reduced. Then you add your vegetable oil.This is our best part of cooking… when the meal is almost ready. Sometimes we even do a victory dance. Let that cook together until you basically just have a thick sauce left with the gizzards.Let that sauce dry up a little more. Now, chop up your green onion. Add in, stir and that’s it!Serving suggestions: Serve this deliciousness with plantains- boiled, roasted or fried. We had some with fried plantains aka dodo. Uhhhh yum! Yum!!!Or you can serve it with rice!NOTESIf you wish, add in more tomatoes and make it more saucy to be eaten with rice or something.Thanks for reading and please do well to tell us how it goes.Love, always
