4-5 Servings
~ 30-35 min
- 300 g gizzards
- 1/4 tsp salt
- 1/2 medium onion, sliced
- 1/4 medium green pepper, julienned
- 1 medium carrot, julienned
- 2 whole garlic cloves
- 1 tbsp tomato puree
- 2 tbsp cooking oil
When was the last time you had zvikanganwahama – gizzards?! I enjoy them a lot and love to try out different ways of preparing them. This here is one of them. They tasted great, everyone enjoyed them. Don’t forget your relatives after/while eating these, as the elders from past generations said you would, lol!
Equipment
- Pot
- Frying pan
- Sharp knife
- Chopping board
- Wooden spoon
- Teaspoon
- Tablespoon
Instructions
- Get your ingredients together. These include:- 300 g gizzards
1/4 tsp salt
1/2 medium onion, sliced
1/4 medium green pepper, julienned
1 medium carrot, julienned
2 whole garlic cloves
1 tbsp tomato puree
2 tbsp cooking oil - Put your gizzards into a pot and add enough water to just cover them. Add garlic and salt. Bring to the boil then reduce heat to a gentle simmer. Simmer until they are tender and cooked through.
- Heat oil in pan. Add the gizzards. Fry until they are beginning to brown. De-glazing with a little water as you go. (To deglaze is when you pour a cold liquid into a hot pan to get all the little brown bits unstuck from the pan. There’s a lot of flavour in those brown bits).
- Add the tomato puree, stir vigorously and ensure each gizzard is coated in the puree.
- Add the onion, carrots and green pepper. Fry for another 2 minutes, again, deglazing as you go. Check for seasoning and adjust accordingly.
