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Peppered (Sauced) Gizzard


2 packs Gizzard (about 20 pieces)

½  teaspoon salt

Sauce: (2 Fresh tomatoes, ½ a large onion,2 Scotch Bonnet (Ata Rodo) 1 large red pepper)Blended

3 Table spoon Groundnut oil

2 Maggi cubes

½ teaspoon salt

½ teaspoon Thyme

1 teaspoon Curry powder


  • Rinse and place the gizzard in a medium sized pot, add in 1 cube of maggi, ½ cup water and ½ teaspoon of salt. Simmer on low heat for 25 minutes
  •  Place another pot on medium heat, add in the oil. Add in the blended pepper mixture, cover and simmer for 12 minutes
  • Remove the gizzard from heat, discard excess fluid. Add the gizzard into the pepper sauce. Combine. Add in left over seasoning, cover and simmer for another 12 minutes.


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