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

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

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  • 5
  • Medium
  • 4 hours
  • 2 hours

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 
  • 1/4 t garam masala 
  • 1/4 t curry powder 
  • 1/4 t black pepper 
  • 1/4 t ground cumin 
  • 1/4 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.

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Photograph: Toby Murphy 
Styling: Khanya Mzongwana

Mmabatho Molefe Recipe by: Mmabatho Molefe
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Mmabatho is the head chef and owner of Emazulwini restaurant in Cape Town.

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