Gizzard sauce with curried rice

Name: Gizzard sauce with curried rice
Total time: 2700 s
Yield: 2 servings
Cuisine: Nigerian
Ingredients: 6 medium size carrots; 1 handful green beans; 6 pieces chicken gizzard; 2 green pepper; 1 big red pepper (tatashe); 1 big onion bulb; Curry; Thyme; 1 garlic clove; 1 tiny ginger piece; Salt; 4 maggie cubes; 5 cayenne pepper (atarodo); vegetable oil; 2 cups rice

Pamela Gwanzuwang @cook_7669950

Kaduna,Nigeria.

i named it gizzard sauce because the gizzard stock gives the sauce a distinct taste and aroma. It's the one ingredient that stands out.

Pamela Gwanzuwang @cook_7669950

Kaduna,Nigeria.

i named it gizzard sauce because the gizzard stock gives the sauce a distinct taste and aroma. It's the one ingredient that stands out.

Saved

Ingredients

45minutes

2 servings

6medium size carrots
1 handfulgreen beans
6 pieceschicken gizzard
2green pepper
1big red pepper (tatashe)
1big onion bulb
Curry
Thyme
1garlic clove
1tiny ginger piece
Salt
4maggie cubes
5cayenne pepper (atarodo)
vegetable oil
2 cupsrice

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Steps

45minutes

1

Wash chicken gizzard and place in a clean pot. Add two cubes of maggie, curry, thyme, crushed ginger, a quarter of the onion bulb and garlic, salt to taste. Also pour in just enough water to cook it. This should take about 15 minutes
2

While gizzard is cooking, wash and cut carrots, green beans, onions, green and big red pepper and set aside. Blend the cayenne pepper (atarodo) and set aside as well
3

Dice carrots and cut across the green beans at short intervals, cut the peppers in such a way that you have long thin slices, cut onions just like the peppers too.
4

When gizzard is soft, take it down from the fire and place a clean non-stick frying pan over the fire. Drain gizzard and set the stock aside
5

Fry gizzard, drain it in a colander and turn the excess oil into a metal container to cool, leaving only enough to fry the vegetables. Remember, you don't want excess oil in your sauce!
6

Add blended pepper, a little diced onions, seasoning-curry and thyme
7

Fry till dry. This should take 5minutes
8

Add carrots and green beans first as they require a longer period of time to cook.
9

Stir at intervals. When carrot is abit tender, add onions and the thin slices of pepper
10

Add maggie and salt to taste
11

Stir fry and add the meat stock and fried gizzard.
12

Cover and allow to simmer on low heat for 3 minutes.
13

Be careful not to over cook the vegetables as you want them to be abit crunchy when the sauce is ready.
14

Place a pot over the fire, add enough water to parboil rice and allow to boil
15

Pour rice into fast boiling water and allow to cook for 10 minutes
16

Take down rice and wash with cold water to remove excess starch. Drain in a colander
17

Pour enough water to cook parboiled rice till soft and add one teaspoon curry to add color, add little salt to taste. Add already washed rice and cover the pot
18

Allow to cook till soft
19

Serve hot!