- 700g chicken gizzards
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1/2 tsp curry powder
- 1tsp margarine/butter
- Oil for frying
- 2 1/2 carrots
- 1/2 onion
- 1/2 green pepper
There is a story behind this Shona name. I used to wonder why this name. It is said vakuru vakare – the elders and patriarchs of old – choose this name to discourage younger ones from enjoying this part of a chicken so they could enjoy it themselves. It is said they told younger ones that if they ate chikanganwahama they would forget (abandon) their relatives and this is strong taboo in Shona/Ndebele/African culture and traditions i.e to abandon one’s roots and relations. When done well gizzards taste fantastic and it is understandable how this largely unconfirmed story came about. Let’s get started!
In Zimbabwe gizzards come in two forms. Cleaned and uncleaned. My husband accidentally bought uncleaned gizzards. So I had to psych myself up to do the cleaning. In fact, he offered to come and help me because I was being grossed out. If you are like me you are better off going for the cleaned version available in most retail outlets.
- Get your ingredients ready. Season your gizzards with salt, ground black pepper and curry powder and mix.
- Heat oil in pan and put your gizzards. Fry until they are slightly reduced in size and they are well done (about 25 minutes). Before this, de-glaze with water as you go. When gizzards are done add your prepared carrot strips and mix for a minute. Add onions and mix for 30 seconds then add margarine or butter and mix for another 30 seconds.
- Add your green pepper and mix for a minute.
- Your gizzards are ready to enjoy as a snack or as an accompaniment to a main meal.
Pictorial Detailed Instructions
Chicken gizzards can be enjoyed as a snack alongside a refreshingly cool coke or as part of a family’s main meal. Remember you will never miss a trendy Zimbabwean recipe when you sign-up for our newsletter. You may also leave a comment below. Thanks!