You wouldn’t want to forgo this one. It’s the boom!
I am so excited to share this recipe with you today. It is fool proof, takes less work and before you realize you have a nice exotic yumminess on your plate. This is what you have being needing this week. Take a break from the roadside kenkey, and make this. You probably end up eating it all week.
I used 2 3/4 cups of water to 3 cups of rice for the brand of rice I am using now. Bearing in mind that gizzards omits a lot of water, please adjust the rice to liquid ratio accordingly.
Also, to get the right amount of salt, dissolve about 1/2 tablespoon of salt in the water you will use to cook the rice. Taste, if its too salty, add a little water to dilute, less salt, add more.
- ½ kg gizzard 3 tablespoon oil
- 1-2 tablespoon grated ginger
- 6 kpakoshito or more AKA petite bell pepper
- 3 cloves garlic
- Dash of salt
- 1 teaspoon oil
- 1 small onion chopped
- 3 cloves
- 1 bay leaf
- 3 cups rice
- 2 3/4 cups water
- 3 medium size carrots chopped
- Spring onions green part
- Salt as required
Cut the gizzard, grind the other gizzard ingredients and add to gizzard. Let it sit for ten minutes or more to absorb the spices.
Wash rice till water is cleared, drain off water and set aside.
Pour oil in a saucepan and add the gizzard. Stir fry till it brown. Gizzard omits a lot of water, just pour the gizzard and the released water into a bowl.
Add oil into the saucepan, add bay leaf, cloves and onions. Stir-fry till the onion is translucent. Add the washed rice and stir-fry for about a minute. Add the gizzard with the sauce and stir fry. Add the chopped carrots and water and salt and stir together.
Cover with a tight lid and bring to boil. When the rice starts boiling, reduce the heat to low and let it simmer till all the water is absorbed for about 25 minutes.
Remove the lid and fluff the rice. Stir in the spring onions and serve with gravy or on its own.
Substitute kpakoshito with scotch bonnet or any pepper of choice.