Whichever way you’d like to have your gizzard, this is a recipe for those peppered gizzards Nigerians love so much.
1kg chicken gizzards
3 habanero peppers (or to your taste)
2 medium onions
1 big stock cube
1 teaspoon thyme
Salt (to taste)
2 tablespoons vegetable oil
Note: With the amount of seasoning you apply to the gizzards, be careful. These can quickly get over-sawn and taste salty because not much of the ingredients are absorbed by the food.
Before you make Your Peppered Gizzards
- Ensure that the inside skins of the gizzards are peeled off, then wash and place them in a pot.
- Cut the onions into big chunks.
- Pound or blitz the peppers (no water).
- Marinate the gizzards with the seasonings if you want. However, it is not advisable because it does not make any difference. Gizzards have a rubbery texture so the marinade does not really penetrate the meat.
Making the Peppered Gizzards
- Add the stock cube, the thyme and big chunks of onions into the gizzards. If you marinated them, just add the onions.
- Pour water to just under the level of the gizzards and start cooking at medium heat. This quantity of water will dry up by the time the gizzards are well done.
- Cut the big chunks of onions when the gizzards are well cooked.
- Increase the heat to high and stir constantly till all the remaining liquid in the pot is absorbed. You don’t want to lose any flavour by pouring away the gizzard stock.
- Add salt to taste and stir very well.
- Lay the gizzards flat in a baking bowl.
- Grill in an oven at 170°C or 338°F till the top side is dry and brown. Turn them and grill the underside too till dry and brown. If you don’t have an oven, just deep-fry them.
- Heat the vegetable oil in another pot.
- Add the pepper and the grilled/deep-fried gizzards.
- Blend well until the pepper is distributed evenly on the gizzards. The vegetable oil makes sure this happens and gives a lovely glow to the grilled gizzards.
That’s it! Enjoy.