Was in Nigeria October 16 - 25, 2013 for a 9 days visit. In my culinary quest/venture; I noticed every eatery place have one peppered sauced meat, fish and things. I thought ok; am going to have a peppered gizzard my way and serve it over rice. Oh boy!!! This will knock your sucks off...guaranteed! This is how I made it. Read from bottom to top
Ready To Eat!
Serve sauce on a bed of rice... I had a 4oz glass of Cabernet Sauvignon to bring it home!
End of Story!
Cooked Rice
While fresh gizzard is cooking, bring 31/2 cups of water to boil, add 1 tbsp. of salt. Wash thoroughly 2 cups long grain parboiled rice. Reduce heat & cook to aldente. Turn off heat & let stand for 5 - 10 minutes. Fluff with fork.
Finished Gizzard Peppered Sauce
After 10 minutes, add in fried gizzard, stir and simmer for another 5 minutes and it's ready!
While gizzard is cooking, blend together 1 roasted red bell pepper, 1 medium onion, 1 red scotch bonnet, 1 clove garlic, 1 tsp fresh ginger & 1 16oz can whole tomatoes to puree consistency. sauté in a medium hot skillet of 2 tbsp. canola oil for 10 minutes. salt & pepper to taste.
Here, gizzard is deep fried to golden brown (about 3 minutes).
This is Chicken Gizzard, washed, cleaned and ready to be steamed with; 1 knorr cube, minced garlic, onions, sprig of thyme, scent leaf, 1 whole red scotch bonnet -poked, salt to taste &2 cups water. Bring to boil & simmer for 20 minutes. Strain and save liquid.
