Peppered stewed gizzard is particularly popular in Nigeria where it is usually considered as a snack, starter or a side. In Nigeria, Uganda and Cameroon gizzard in general is traditionally set aside for the oldest or most respected member or members of the family.
30 pieces of chicken gizzards
1 scotch bonnet pepper
1 tablespoon of birds eye pepper
2 medium onions
1-2 teaspoons of minced ginger
1 teaspoon of minced garlic
1 teaspoon thyme
Salt (to taste)
2 - 4 tablespoons vegetable oil
2Boil the gizzard in water for 15-20 minutes on low to medium heat
4Blend the onions, scotch bonnet paper, birds eye peppers, ginger, garlic and thyme
5Add salt to taste
6Fry the blended sauce in oil on medium to high heat as you boil the gizzards for about 10-15 minutes or until the water content of the stew is minimal.
7Gizzard and Stew
8Drain the boiled gizzard and add to the stew mixing until the gizzards are all coated with the stew
9Skewer the coated gizzard (optional)
10Put gizzard and stew mixture on tray in oven to grill for 10-15 mintes
Peppered stew gizzards can also be fried instead of grilled.