Pin it
Nigerian food lovers celebrate this mouthwatering treat where soft, chewy gizzards swim in a bold, fiery pepper mix. You'll enjoy that perfect combo of spice and taste, where slightly crunchy edges give way to juicy meat inside.
I first tried making this in Lagos after watching a food vendor on the street. They showed me that getting gizzards right starts with knowing exactly how long to boil them before the frying part.
Key Ingredients
- Fresh chicken gizzards: Make sure they're super clean with all extra bits cut away
- Habanero peppers: These bring that real Nigerian kick
- Bell peppers: They add thickness and a bit of sweetness to your sauce
- Good bouillon: Makes your boiling water much more flavorful
- Fresh thyme: Adds those nice herby smells
- Oil that can get really hot: Helps you get the right frying temp
Making Your Delicious Dish
- Getting Gizzards Ready:
- Clean them super well and cut off any tough silvery parts. Cook them in water with spices until they're soft but still have some bite. Test them now and then with a fork. This step makes sure they'll have the right chewiness.
- Frying Them Just Right:
- Get your oil to about 350°F for the best crunch. Cook small amounts at once so the oil stays hot. Each piece should get a nice golden outside while staying juicy on the inside.
- Making Your Sauce Awesome:
- Don't blend your peppers too smooth. A bit chunky works better or your sauce might get too watery. Cook until you see oil floating on top, which means it's reduced properly and tastes amazing.
- Watching Your Heat:
- Keep an eye on your oil temp between batches. Too hot and the outside gets tough; too cool and they soak up too much oil. Look for that golden-brown color with crispy bits as your sign they're done.
- Putting It All Together:
- Mix your fried gizzards into the sauce bit by bit so they all get coated evenly without getting soggy. Let them cook together just a little so flavors mix but they stay crunchy.
Pin it
Great Side Dishes
Make it a full dinner by putting it on jollof rice or eating with fried plantains. A fresh tomato and cucumber mix adds nice contrast. For a true Nigerian experience, put extra pepper sauce in a small bowl on the side.
Fun Twists To Try
Throw in some chopped bell peppers for extra crunch. A bit of smoked paprika gives it a deeper flavor. Turkey gizzards make bigger, meatier bites. You can also cook the sauce down until it's super thick for a less messy version.
Keeping It Fresh
Store in containers with tight lids, and keep the sauce separate if you're saving it longer than a day. Warm up in a hot pan to bring back the crispiness, adding fresh sauce if needed. Don't use the microwave, it makes the gizzards tough and rubbery.
Pin it
This beloved Nigerian favorite shows off what happens when tender meat meets spicy sauce just right. Serve it as a snack or with your main dish, and you'll taste those authentic West African flavors that'll have everyone asking for seconds.
Frequently Asked Questions
- → How spicy is this dish?
- It packs a punch but you can tone it down by cutting back on habanero or skipping the cayenne completely.
- → Can I make this ahead?
- Sure can. Freeze the whole thing or just the boiled and fried gizzards for later use.
- → How do I prevent oil splatter?
- Pop a splatter guard on your pan and make sure you've drained those gizzards really well before frying.
- → How long will it keep?
- It'll stay good for 3-4 days in your fridge or up to 3 months in the freezer.
- → What can I serve this with?
- It's fantastic by itself or stuck with toothpicks and passed around at get-togethers.