Recipe 4: Gizzard Sauce

Growing up in Nigeria, eating organ meat is nothing new to us. This recipe can be an appetizer and can also be served as a side dish. 

Served by itself

Served with white rice, plantain and boiled egg

Ingredients:



Gizzard - 1kg
Cloves of Garlic / Garlic powder
Onions - 1 medium
Tomatoes - 6-10 medium sized, chopped
Ragu sauce /Tomato paste -  3 Table spoon
Ground dry pepper (Naija pepper) - 1 teaspoon
Bell Peppers - 1/2
Cooking Oil / Palmoil - 1/4 cup
Ginger
Knorr cubes - 1-3 cubes
Parsley
Crayfish - 3 tablespoons
Salt & black pepper to taste


Preparation:

Step 1) Wash the Gizzard well and season with  chopped onions, garlic, salt, some black pepper, knorr cubes and a very tiny bit of ginger. Cook for 30 minutes on medium heat

Step 2) Once the gizzard is cooked, put in oven at 350 degrees for 10 minutes or till when its nicely brown. I prefer to bake mine but you can choose to fry if you want, it all depends on your preference.

Step 3) Put 1/4 cup of oil in medium heat and pour in finely chopped onions and garlic and fry for 1 minute  (Loving the aroma already ;)). Pour in your chopped tomatoes, bell peppers and stir continuously for 10 minutes. Add ragu sauce and crayfish and keep stirring to avoid it from burning.

Step 4) Add in your spices, remember you can always tweak in your favorite spices. Pour in the gizzard and stir continuously till evenly coated.

And Voila, ready to be served.

P.s
If you want a recipe for the rice and plantain, let me know.

So until next time, bon appetit.

xoxo #foodgasm
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