Nigerian Peppered Gizzards
1.5 Lbs cleaned Chicken Gizzards
3 Roasted red bell peppers
4 Habanero peppers (or Scotch Bonnets)
1 Medium red onion
5 cloves Garlic
3 inches fresh Ginger
1/2 cup Peanut Oil
2 Tbsp Brown Sugar
2 Tsp Thyme Leaves (Afrofood brand preferable)
2 Tbsp Beef Bouillon
Rinse gizzards and place in a pot with 1/4 chopped red onions (2/3 cup), 2 cloves of garlic (chopped), thyme and beef bouillon. combine well with hand making sure the meat is completely mixed with the ingredients. Cover with just enough water and cook over medium heat for 30 minutes. Drain liquid into separate dish and save for later.
In a blender combine red bell peppers, 3/4 onion, habanero peppers, ginger and garlic. Blend for a short time to ensure a puree with a light chunky consistency . Set aside.
In a large sauce pan over medium heat, place oil and heat till hot. Add cooked gizzards and stir until seared completely,about 2 minutes. Add pepper puree and 1 tbsp bouillon. Stir and cook over low/medium for 20 minutes. Check sauce after 20 minutes, add brown sugar and reserved liquid from gizzards. Stir and taste for seasoning. Cook for additional 20 minutes.
Serve hot as an appetizer or as a side dish. Enjoy!