I feel like I have taken a vacation from writing on the blog. It is probably the heat. Sitting down to write is such a chore so perhaps when it gets cooler I will get back into it.
It is not just writing but also cooking, though I have been knitting a lot lately. It is far too hot to slave away in the kitchen. So I have been going for quick cooking meals especially any meal with sadza is fast for me. I keep meats like liver, ground beef, fish and gizzards for meals that are ready in less than thirty minutes. Gizzards are my least favourite of these meats to prepare as they need to be boiled first to soften them.
I cooked them here in a way that a lot of meat is cooked in Zimbabwe. Boil the meat, add oil, brown the meat and onion and tomatoes and a soup thickener like Royco Usavi mix. Simple right?
It is also difficult recipe for me to write as I eye ball the ingredients most of the time but the recipe is forgiving.
- 1 lb gizzards, cleaned
- 1 tablespoon olive oil
- 1 teaspoon curry powder
- 1 teaspoon paprika
- 1/2 onion chopped
- 2 gloves garlic, crushed
- 1/2 cup diced tomatoes
- salt and pepper
- Boil gizzards in one cup water or until tender.
- When all the water has evaporated add oil and brown the gizzards, moving them around frequently about three minutes.
- Add curry powder and paprika. Add the onions and stir until the start to brown. Add the garlic and for about a minute.
- Add the tomatoes and stir. Season with sat and pepper. Add 1/2 cup water. Reduce heat and simmer for about 20 minutes.