1 lb gizzards, cleaned
1 tablespoon olive oil
1 teaspoon curry powder
1 teaspoon paprika
1/2 onion chopped
2 gloves garlic, crushed
1/2 cup diced tomatoes
salt and pepper
Instructions
Boil gizzards in one cup water or until tender.
When all the water has evaporated add oil and brown the gizzards, moving them around frequently about three minutes.
Add curry powder and paprika. Add the onions and stir until the start to brown. Add the garlic and for about a minute.
Add the tomatoes and stir. Season with sat and pepper. Add 1/2 cup water. Reduce heat and simmer for about 20 minutes
#2Irresistible Zvikanganwa-hama (Gizzards)
Takes: 25-30 min
Serves: 3-4
Serving Suggestion: Serve with your preferred starch and vegetables.
Did you ever fight for these as little kids? Back in the day when chicken was home dressed and there were only two of these to go around.
In today’s world where you can get a boat load of them just by walking into a supermarket, you need more than one recipe in your arsenal. It is said simplicity is the best sophistication, so today I’m delivering such an one.
There’s nothing fancy that we are going to do to these gizzards folks. What I warn you, though is that you will end up with a mwaaaah dish right here, finger-licking good!
Get This
300g gizzards
1/4 tsp salt
2 tbsp brown sugar
1/2 medium onion, sliced
2 whole garlic cloves
1 tbsp tomato puree
2 tbsp cooking oil
Do This
1.Get your ingredients together.
2. Put your gizzards into the pot and add enough water to just cover them and add salt. Bring to the boil then reduce heat to a gentle simmer.
3. Simmer until they are tender,cooked through and there’s no more water in the pot.
4. Add oil to the pot. Sprinkle the sugar over the gizzards and fry until they are beginning to brown. De-glazing with a little water as you go.
(To deglaze is when you pour a liquid into a hot pan to get all the little brown bits unstuck from the pan. There’s a lot of flavour in those brown bits).
5. Add garlic and the tomato puree, stir vigorously and ensure each gizzard is coated in the puree.
6. Add the onion and fry for another 2 minutes, again, de-glazing as you go. Check for seasoning and adjust accordingly.
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