Peppered Stewed Gizzard
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. I must admit unless you are in the most traditional of settings you’d never know this.
My most frequent experience with gizzard, especially chicken gizzard, is as street food where it is barbecued on a stick like suya kebab usually on its own (no sides) with chinchinga or suya spice. The taste is often gamey, slightly chewy but full of flavour.
Peppered stewed gizzard, however, is entirely different. This is the rolls royce of grilled or fried gizzard in West Africa. In Haiti and most of South East Asia grilled gizzards are common and in Portugal stewed gizzard is a special delicacy but no where else is grilled stewed gizzard made in the Nigerian or West African way. Every respectable party has to have as finger food peppered stewed gizzard if you really want to impress your guests.
The method, especially with the emphasis on making the grilled gizzards doused or completely coated with a tasty stew before grilling or frying is what is most important. The ultimate taste or favour lies in the stew. This is where you can add your own spices and herbs to get a taste of your choice. Ginger for example is not called for in the more traditional peppered stewed gizzard taste but I have included this to give it my own customised taste. Also do note that it is virtually impossible for the stew or indeed spices and herbs to get into the skin of gizzard. Marinating the gizzard is therefore not necessary. The wonderful flavour of peppered stewed gizzard mostly comes from the stew and to some extent the grilling process.