HOW TO MAKE NIGERIAN SPICY STEWED GIZZARD.Nigerian Spicy Stewed Gizzard is one of the many favoured finger foods served at occasions and other events and parties . They are popularly referred to as Small Chop a phrase used to categorise finger food in Nigeria. They are served as appetizers and can even be served as a meal or as anaccompaniment for other foods like Jollof rice, Dodo, Fried rice and many more.
Spicy Stewed Gizzard is a favoured by children and adults and are served on skewers and garnished with sweet peppers, bonnet peppers and onions.
Nigerian Spicy Gizzard are supposed to be spicy and hot, however you can tweak it to your taste and make it however you fancy it.
Ingredient For Nigerian Spicy Stewed Gizzard
800 grams chicken gizzards (you might need more, as they tend to shrink a bit)
2 scotch bonnet peppers (or to suit your taste)
1 red sweet pepper (Tatashe)(optional)
1 fresh red tomato
2 large onions
1 chopped garlic clove/1 teaspoon powdered garlic
1 teaspoon thyme
1 teaspoon Curry (optional)
1 teaspoon Ground crayfish (optional)
5 tablespoons vegetable oil
1 stock cube(the big type)
Salt (to taste)
1 green sweet pepper (chopped into tiny cubes)
1 small red onions (chopped into tiny cubes)
Clean the Gizzards, take out the yellow lining and Rinse with salted water or lemon juice; Then rinse in running water, strain and set aside.
Note: If you buy yours cleaned and pre-packed, the yellow lining might not be there, just wash in salted water or lemon juice , rinse and strain.
1. Place the cleaned gizzards into a pot, pour enough water to cover it and season with half onion bulb, one stock cube, thyme and salt to taste. Cook until tender and set aside.
2. In a sauce pan, Heat up five (5) tablespoons vegetable oil. Sauté(light frying in tiny oil ) or fry the gizzards in the oil until all sides are beautifully browned.
Transfer onto a paper towel to absorb excess oil.
Note :Keep the saucepan(and the oil) for later use. You may grill the gizzards in the oven until brown, for a healthier option.
3. Chop the tomato, peppers and one large onion and blend until smooth.
Note : Don’t add any water to the blender, the juice from the tomato will serve.
4. Heat up the sauce pan, Add minced onions, garlic, curry and ground crayfish.
Stir-Fry a bit until you can perceive the aroma of the onions and spices.
Then pour in the blended pepper mix and Fry until the sour taste of the pepper is gone. This takes about 15 minutes.
Note: You’ll know the sauce is ready when the oil rises to the top of the sauce
5. Now you can add the sautéed/fried gizzards to the sauce; add stock cube or salt to taste, mix thoroughly and simmer for 3 minutes, until the gizzards is softened a bit (you can taste to check).
6. Finally, add the garnish(the chopped sweet green peppers and onions), Mix thoroughly and put off the heat.
And voila! Your meal is ready.
You can serve on skewers or bamboo sticks.
Nigerian Spicy Gizzards (spicy stewed gizzards)can be served on its own , with fried plantains ,with Jollof rice, fried rice, coconut rice, plain boiled rice, or whatever take your fancy!! Bon Appétit!!!
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