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BN Cuisine with Yeti: A Simple Summer Delight – Peppered Gizzards



yeti-photo-Afrofoodtv-BellanaijaAs the weather gets warmer, more opportunities to entertain arise. But with all the parties of the season hosted by numerous people, how do you get your event to stand out? A killer menu with familiar and traditional but uncommon dishes will definitely do the job. I like to offer an all-encompassing selection of world foods when I entertain, and one of my favorites to serve is peppered gizzards.

As the name implies, the dish is made with chicken gizzards that are cooked in a spicy sauce. The gizzard organ is present in all birds, and its purpose is to grind food to a pulp to extract all the nutrients from the feed for easy absorption by the bird (like teeth in most animals). Because this organ works overtime, it is often muscular with several rows of roughened surfaces and is covered with a tough, yellowish layer designed to protect the bird from stones and other potentially dangerous substances.

Chicken gizzards are nutritionally dense and are healthier than fattier cuts of beef or pork and are rich in protein and packed with zinc, iron and vitamin B12. Together, these nutrients aid a healthy immune system and help us to better fight off disease. The drawback to chicken gizzards is that they also are relatively high in cholesterol, and as such, should be eaten only occasionally to get the best health benefits.

Gizzards are very popular in world cuisine and can be prepared numerous ways such as stewed, fried, grilled or roasted and can be served with anything from soups to salads. Gizzards also are popular in African culture, particularly in Nigeria, where they are served as part of “small chops.” My rendition of this Nigerian classic results in a sweet, spicy and savory dish. Peppered gizzards make for a wonderful appetizer and are served with tiny skewers to pick up the individual pieces of meat. I like to serve the dish with chilled white wine or a glass of cold beer.

What You Need

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 tablespoons Brown Sugar
2 teaspoons Thyme Leaves (Afrofood brand preferable)
2 tablespoons Beef Bouillon

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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.

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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.

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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.

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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!
Peppered Gizzard

Watch the video for additional steps.

Yetunde “Yeti” Ezeanii is the founder of AFROFOODTV.COM – an online resource for everything epicuriously African. She is the creator and host of the culinary TV show “A Taste of Africa”. She is also the founder of AfroFood Spices – a line of gourmet spices developed to bring the exotic flavours of African cuisine to all kitchens.



  1. naana

    August 9, 2013 at 1:37 pm

    my tongue is already on firrrrreeeeee….

  2. henny

    August 9, 2013 at 1:52 pm

    me i cant use all dis one as appetizer o, it is either wit rice or macaroni even yam.

    • aunty

      August 9, 2013 at 8:32 pm


  3. L.L.

    August 9, 2013 at 3:18 pm

    I am definitely trying this this weekend….

  4. OmoJesu

    August 9, 2013 at 3:21 pm

    Thank you, please bring back more of this – dundun alata, akara, etc and all the delicacies we grew up enjoying. If we don’t celebrate our food no one else will do that for us. If I’m looking for french flair et all I know where to look but when i come to bella naija it’s refreshing to find food ideas that is celebratory of our culture. Grazie!

  5. Susan

    August 9, 2013 at 3:27 pm

    i will try des at home tonite.

  6. YummyMummy

    August 9, 2013 at 3:36 pm

    Infact I have plans to cook gizard this week, and also dodo gizards.

    Thanks for the refresher!

  7. mp

    August 9, 2013 at 3:42 pm


  8. Deedee

    August 9, 2013 at 3:50 pm

    Am salivating already……………

  9. yve

    August 9, 2013 at 4:16 pm

    brown sugar is not necessary na haba.

    • yvie

      August 9, 2013 at 6:19 pm

      cook it your own , don’t tell us its not necessary

  10. Concerned_Boyfriend

    August 9, 2013 at 4:53 pm

    Ewww!…I’ll pass!

  11. bibie

    August 9, 2013 at 7:28 pm

    Yummy mummy, u r right its called gizdodo. I saw in on kitchen butter fly blog. It was really nice. Pls habanero peppers are also called rodo. Pls make it sound doable by using a term we know

  12. Chris

    August 9, 2013 at 7:50 pm

    Yumoooooooo! I am hungry now!

  13. Miatta

    August 9, 2013 at 8:05 pm

    I like this will try it.

  14. Abibabe

    August 10, 2013 at 1:24 am

    This is awesome! go

  15. temitope

    August 10, 2013 at 11:32 pm

    Nice 1…….

  16. missNk

    September 25, 2013 at 8:38 pm

    this looks nice but I just have one question, will the brown sugar make it taste slightly sweet or is the amount too little to make a difference?

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