It is getting saucy in here with this spicy gizzard sauce
Have you seen those “hidden” food joints? The ones that mostly no one knows about except those who frequent there. The ones thats considered coded and hidden because they obviously start business at unusual hours, located at usual places, make some great tasting dishes.
One such joints was one waakye and gizzard joint my cousin introduced me to. Waakye and gizzard combo is quite unusual among waakye sellers as waakye is sold with its special waakye stew.
Now that waakye joint pretty much ruined all waakye I have had till now. It was just good and their hot spicy gizzard sauce was epic.
You see, gizzards and eggs was mostly our choice of protein back in school since our broke selves (hello 527 squad) couldn’t handle and understand goat meat with all its bones. Gizzards was and still is our grind, the texture is just so good and when cooked well is very rewarding. Get it spicy and you here to stay. Welcome
Ohhh goodness,
too much sauce
- 500g-750g/ 1lb-1.5lb chicken gizzards
- 3 cloves AKA pregowama
- 4 cloves garlic
- 1 1/2inch ginger
- petite belle pepper AKA kpakoshito/ green chilli
- 1/2 medium onion
- 1 bay leaf
- 1 chicken stock cube chopped
- 1 tablespoon curry powder
- Salt as required
- 1 teaspoon red chilli powder optional for extra heat
- 1 tablespoon vegetable oil
- 1 clove garlic crushed
- vegetables; 1 onion, 1 carrot, 2 bell pepper(green and red), green beans cut into desired sizes
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Clean and wash chicken gizzards. Make sure all the yellow covering is removed as they bitter.
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Blend or grind cloves, garlic, ginger, onion and pepper together and add to the cleaned gizzards. Add bay leaf, one tablespoon curry powder, one chicken stock cube, red chilli powder if you want it extra hot and salt to taste. Marinate overnight for great flavour or cook immediately.
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Pour the chicken gizzards together with the marinade into a saucepan. Cover and place on medium high heat to cook. Do not add water as it dilutes the marinate, also gizzards omits lots of juices and and cooking in its own juice brings out great flavour. Only add water when it is dried up and not cooked through.
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Pour one tablespoon of oil into another saucepan, add crushed garlic and fry till aromatic. You can remove the garlic or keep it in. Add the cut onions, carrots, bell pepper and green beans. Add just a pinch of salt and stir.
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Cover and steam for about five minutes till tender or as desired. Add the cooked chicken gizzard together with the stock. Add a splash water if there isn't enough stock. Simmer for about three to five minutes. Taste and check salt as needed. Serve with any side of choice.