Peppered Gizzard

Hello lovelies,

I hope you are having a great day so far. It feels so good not to have anywhere to go or anything to do for a change. I’m sitting pretty counting down to graduation and moving closer to Mr.B. As promised in my last post, here is the recipe for the peppered gizzard. Trust me, it is not as intimidating as it looks and the end result so worth it!

                                  

Ingredients

2 lb gizzard

2 bouillon cubes

1/4 tsp salt

1 tsp curry

1 tsp thyme

1 tsp ground pepper

1 small yellow onion (peeled and diced)

5 tbsp vegetable oil

2 roma tomatoes

1 red bell pepper

1 habanero pepper

1/2 small yellow onion

1 tbsp ground pepper

Directions

1. Rinse gizzard under cold water

2. In a medium-size bowl, combine gizzard, bouillon cubes, salt, ground pepper, curry, and diced onions and mix

3. Cover and refrigerate overnight or at least 1 hour

4. In a medium-size pot, pour gizzard and marinade

5. Add 6 cups of water and boil on med-high for 1 hour or till tender

6. Remove gizzard from broth

7. Discard broth

8. In a frying pan, heat 3 tbsp vegetable oil till hot

9. Add gizzard to frying pan

10. Fry gizzard till golden (Picture 1)

11. Drain gizzard on paper towel

12. In a blender, combine tomatoes, red bell pepper, yellow onion, and habanero peppers, 2 tbsp. of water and blend (half the ingredient at a time)

13. In another frying pan, add 2 tbsp. oil and heat till oil

14. Add tomato blend to the hot oil and fry for 10 minutes or until it becomes dry and puree-like in consistency

15. Add gizzard to the tomato sauce in the frying pan

16. Sauté for 5 minutes, turn off heat

17. Preheat oven to 350 degrees F

18. Cover baking pan and with aluminum foil

19. Transfer gizzard unto baking pan

20. Bake for 15-20 minutes

You can enjoy it with some rice as seen in my last post or with some garri as pictured above.

Ajike...Xx