Firigisi za Kuku (Chicken Gizzard Appetizer)2013-02-24
This is a traditional Tanzanian recipe for a classic upscale starter of chicken gizzards fried with chillies, garlic, ginger and curry powder.
- Gizzards of 2 chickens
- 2 garlic cloves
- 0.5cm piece ginger root
- 4 dried chillies (preferably piri-piri)
- 1/2 tbsp salt
- 1 tbsp Malawi Curry Powder(see below for recipe)
- 1 tsp lime juice 2 tbsp oil
Clean the gizzards, wash them and cut into bite-sized chunks. Crush the garlic and grate the ginger then mix. Pound the chillies to a paste in a pestle and mortar then mix with the salt and Malawi Curry powder. Add half the oil to a pan and gently fry the gizzards for a minute or two. Add the chilli powder mix and fry for a minute further. Add a little water and simmer for about 70 minutes, topping-up the water as required. Allow the remaining water to boil away, add the remaining oil and the garlic mix. Fry for a few minutes then add the lime juice. Heat through and serve as an appetizer, garnished with lime slices. Traditionally this is served with ice-cold beer.
Malawi Curry Powder
- 10 dried piri-piri chillies with stems removed
- 3 tbsp coriander seeds
- 1 tbsp black peppercorns
- 3 tbsp poppy seeds
- 2 tsp black mustard seeds
- 1 tbsp cumin seeds
- 1 tbsp turmeric
- 10 cloves 2 tsp ground cinnamon
Heat the whole ingredients in a dry frying pan until lightly-toasted and aromatic. Then transfer to a coffee grinder and grind in an airtight container. This hot chilli powder will keep for several months.