← Nouns Cooking · West & East African

Ingredients

• 500 g Chicken gizzards, cleaned and trimmed
• 1 tsp Curry powder, divided
• 1 tsp Dried thyme, divided
• 1 Onion, half sliced, half diced
• 1 tsp Salt, divided
• 3 ripe plantains, peeled and cut into 2 cm cubes
• vegetable oil, for frying, plus 3 tbsp
• 3 Tomato, chopped
• 1 red pepper, chopped
• 1 Scotch bonnet chilli
• 1 green pepper, diced
• 125 ml gizzard cooking stock

Method

1. Put the gizzards in a pot with half the curry powder, thyme, salt and the sliced onion. Cover with water and simmer for 25–30 min until tender and cooked through. Drain, keeping 125 ml of the stock.
2. Heat 2 cm of oil in a frying pan over medium-high heat. Fry the plantain cubes in batches for 3–4 min until golden; drain. Fry the gizzards for 3–4 min until browned; drain.
3. Blend the tomatoes, red pepper and scotch bonnet until coarse.
4. Heat 3 tbsp oil in a large pan over medium heat, fry the diced onion for 2 min, then add the pepper mix with the remaining curry powder, thyme and salt. Cook for 10–12 min, stirring, until thick and the oil separates.
5. Add the reserved stock and the green pepper and simmer for 2 min. Fold in the gizzards and plantain until glossy and coated, then serve warm.

Tips

• Ask the butcher for cleaned gizzards; otherwise peel off the tough yellow lining before cooking.
• Cooking the gizzards a day ahead makes party prep much quicker.
• Wear gloves to cut or blend scotch bonnets, keep your hands away from your eyes and wash the board, knife and blender well afterwards.

Sources

Written in our own words after cross-checking these recipes:

Chef Lola's Kitchen Sisi Jemimah All Nigerian Recipes