Hello readers. How are you today? I hope you are fine. I have another recipe for you and it is I think quite easy. Follow me please?
I had put 1 lb or kilo of chicken gizzards in a pressure cooker after I had washed them. They can be gotten everywhere. Add 4 cups of water to the pressure cooker. Add only either 1 pinch of red chili powder or African yellow chili powder only if you are not adding 1 scotch bonnet or habenero that has been deseeded. Add 1 pinch of the following: thyme, paprika, curry powder and crayfish. Add 1 bullion cube, 3 dashes of maggi or knorr aroma and turn on the heat to high and watch the safety button pop up and turn it down to medium heat and let it cook for 20 minutes. Turn off the heat and wait for the pressure to escape. When the safety button is lowered then you can open it and set it aside.
While you are waiting for that to cook then add to blender 1/4 cup for ease of blending, 1/2 of an onion or shallot. Also 2 green chilies can be cut up in to small bits and added, 1 red bell pepper, 3 cloves of garlic and only add 1 habenero or scotch bonnet that has been deseeded if you have not added either 1 pinch of red chili powder or African yellow pepper powder.
You do not want your food so hot you can not eat it. Blend this together and to a pot add 1 /4 cup of peanut oil and make the stew base. Add the gizzards and the stock from cooking them and cook that down until it reduces greatly. Add the remaining part of the onion, or shallot, 2 green onions chopped at this stage is added too, 6 mini sweet peppers or one of each bell pepper as follows: yellow, green and orange. Chop these and add these to the gizzards.
If you want to add plantain to make it another dish entirely then score, peel and cut 1 plantain of choice. What I meant of choice is that overripe plantains are brownish on the outside and very sweet. Ripe plantains are yellow and they are sweet. Then there are the unripe plantain that are green and very starchy in texture. Just make sure they are cut in to cubes.
Before you add these however you have to fry them by using 1 oz of peanut oil and cook them until they are brown then add them to the gizzards which is optional.
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