A long time ago in school, gizzard was the best way in getting lots of meat in your stew when you are on a tight budget. My roommates and I preferred gizzard especially over mutton/ chevon because we always ended with bones after cooking instead of meat.
This gizzard sauce is a cheap way to feed a crowd, I love it with waakye but you can serve with any carbohydrate dish of choice.
- 1 kg chicken gizzard
- 1 teaspoon rosemary
- 6 cloves garlic
- 1 large ginger
- 1/3 cup vegetable oil
- 1 bayleaf
- 2 medium size onion
- 6 tomatoes chopped
- Kpakoshito -adjust to suit you the small ones gives maximum flavour than the large ones
- carrots optional
- 1 tablespoon curry powder
- Salt as required
Wash gizzard and drain of water, make sure the gizzard is cleared of water. Grind the marinate ingredients together and pour over gizzard. Let it marinate for about an hour or overnight.
Blend onions and kpakoshito together. When the marinate time is up, pour oil into a sauce pan, add in the bay leaf.
Add the onion mixture and fry for about two minutes, add chopped tomatoes and curry and mixed together. Pour in the marinated gizzard and salt and stir. Cover, reduce the heat to low and allow to simmer for about 30-40 minutes till the gizzard is tender and sauce has thickened. Add carrots at the last three minutes if using. Serve with any carbohydrate dish for a full meal.