Pulse daily DIY recipe teaches prospective chefs how to prepare healthy, Ghanaian dishes in a simple way.
Pack chicken gizzards
Red bell pepper
Scotch bonnet peppers
All purpose spices
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Remove gizzards from packaging, add to bowl. Rinse with cold water
Drain water, squeeze and add lemon juice to gizzards. Using hands, clean gizzards in a washing motion
Drain lemon juice, rinse gizzards 2-3 times with cold water
Transfer gizzards to saucepan. Cut 1 clove garlic, few slices of onions & blended ginger and onion into it. Add enough water, half onga cube, salt. let boil for 30 minutes over medium heat.
While that’s boiling, blend pepper, onion and tomatoes until smooth.
Heat oil under medium heat and added the blended mixture.
After 10-20 minutes, add spices and onga cubes.
Taste for salt and set aside.
Peel ripe plantain and cut in cubes.
Add water to plantain and sprinkle salt.
Heat a pan with vegetable and diced plantain.
Deep fry till golden brown, 5-7 minutes; transfer fried plantains to paper towel to drain excess oil. Set aside in a warm place.
Check if gizzard is well cooked and drain off stock.
Allow to cool and fry in the hot oil.
Deep fry till dark brown, 5 minutes. Transfer to paper towel to drain excess oil, set aside.
Transfer fried plantain and gizzard in a bowl. Scoop some of the stew onto the them and mix well.
Serve with rice