Izingingila namasi (Deep fried chicken gizzards, with spiced amasi and tomatoes)

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Chicken gizzards have always been my favourite, but I always thought that there was just one way to prepare them. This recipe shows off their versatility and that they can also be served as a snack.

Ingredients

500 g chicken gizzards
1 onion, roughly chopped
1 t curry powder
1 t garam masala
4 cups water
oil, for deep-frying
200 g cake flour
2 free-range eggs
For the spiced amasi:
300 g hung amasi or sour cream
¼ t garam masala
¼ t curry powder
¼ t black pepper
¼ t ground cumin
¼ onion, finely chopped
8 sprigs coriander, chopped (including stems)
Salt, to taste
For the tomato relish:
1 medium onion
1 t cayenne pepper
3 large tomatoes, roughly chopped
salt, to taste

Cooking Instructions

1. Rinse gizzards under running water and remove the yellow skin layer. In a medium saucepan, sauté the onion in a little oil until soft and lightly browned. Add the spices and cook for 2 minutes.
2. Add the gizzards and cook until evenly coated with onions and spices. Cover with water and simmer for 2 hours. Once cooked and the sauce has reduced, season with salt to taste.
3. Cool, then dip into the flour, eggs and breadcrumbs. Deep-fry in the hot oil until golden.
4. To make the hung amasi, place a sieve over a 2-litre jug and line with cheesecloth. Pour in the amasi and allow the whey to drip off for 4 hours or overnight.
5. Place the hung amasi, onions, coriander and spices in a bowl. Mix until thoroughly combined. Season to taste.
6. To make the tomato relish, cook the onion in a little oil until lightly browned. Add the cayenne pepper and cook for 2 minutes. Add the tomatoes and cook until they have blistered and starting to form a sauce. Remove from the heat and season with salt. Serve the gizzards with the amasi and relish.

Find more South African recipes here.

Photograph: Toby Murphy
Styling: Khanya Mzongwana