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Peppered Gizzard
Peppered gizzard is a lip-smacking, mouthwatering delicacy that makes an excellent snack. If you have never tried gizzards before, this will make a believer out of you!
Prep Time
5
mins
Cook Time
35
mins
Total Time
40
mins
Course:
Snack, Side Dishes and Appetizers
Cuisine:
African, Nigerian
Servings:
8
Calories:
211
kcal
Author:
Tayo Oredola
Equipment
Cast iron pan
Personal blender
Splatter screen
Slotted spoon
Ingredients
1.5
lbs
gizzard
½
cup
olive oil
1
bell pepper
1
habanero pepper
1
cup
chopped onions
1
tsp
bouillon powder
1/2
tsp
thyme
1/2
tsp
black pepper
salt
to taste
scallions
optional to garnish
Instructions
Wash gizzards and boil for 15 minutes with some salt and pepper.
Coarsely blend the bell pepper and habanero pepper.
Chop the onions and scallions.
When the gizzards are done, drain in a colander.
Add frying oil to a large pan.
When the oil gets hot, gently add the gizzards and let fry till crispy.
Take out when done.
In a smaller pan, add ½ cup from the same frying oil and add chopped onions.
When wilted, add the blended peppers, bouillon powder, thyme, and black pepper.
Taste for salt and add some more if needed.
Add in the gizzards and stir till well mixed in.
Let simmer on low heat for 10 minutes.
Add chopped scallions and serve!
Notes
This recipe serves 8 (about 3oz) and contains 1 net carb per serving.
To cut down on the heat, use ½ or ¼ habanero pepper instead of one whole.
To increase the heat, add a teaspoon of cayenne pepper.
To freeze, boil and fry a large batch and freeze in portions. Prepare and mix with sauce when ready to eat.
Nutrition
Calories:
211
kcal
|
Carbohydrates:
2
g
|
Protein:
15
g
|
Fat:
15
g
|
Saturated Fat:
2
g
|
Cholesterol:
1
mg
|
Sodium:
66
mg
|
Potassium:
31
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
478
IU
|
Vitamin C:
21
mg
|
Iron:
1
mg