Peppered Gizzards

What we know so far

Peppered gizzards are a fixture of the Nigerian small-chops tray: chicken gizzards boiled until tender, dried out in the oven or fried, then tossed in a hot sauce of blended habanero, red pepper and onion. They are served on toothpicks at owambe parties and with cold drinks at bars, and made at home because gizzards are cheap and the whole dish takes under an hour. The texture is firm and chewy on purpose.

The draft was written from 2 published sources and holds 9 ingredients and 7 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

1. Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
2. Photograph your own, so the page carries a real picture instead of somebody else's.
3. Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting