One pot spicy gizzard and rice: this meal is filled with lots of flavour.
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 teaspoon of salt in the water you will use to cook the rice. Taste, if it’s too salty, add a little water to dilute, less salt, add more.
- ½ kg gizzard
- 1-2 tablespoon grated ginger
- 6 kpakoshito or more AKA petite bell pepper
- 2-3 cloves garlic
- Dash of salt
- 1 tablespoon 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
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Cut the gizzard, grind the other gizzard ingredients and add to gizzard. Let it sit for ten minutes or more to absorb the spices.
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Wash rice till water is cleared, drain off water and set aside.
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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.
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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.
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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.
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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.
