How To Make Gizzard Or Liver Sauce, Anyone Knows?

Aunty Eya good morning, how are you and the family,may God bless you abundantly for the good job on WC. Please my husband is always on and on about gizzard or liver sauce,I haven't
prepared it before.please can you send me the recipe?plsssss. Thanks aunty.God bless you and your family. Lots of love. (My name is Theresa).

Comments

  1. Anonymous19:08

    It's easy dear. Just season ur gizzard like u would do for chicken stew. You can just cook it like chicken stew, or put less tinned tomatoes and add curry and bell peppers. Put finely chopped onions too.. It can be eaten with fried plantains, yams, rice, pasta, etc. good luck :)

    Oge

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  2. •Omalicha•21:49

    Boil ur gizzard or liver,make sure its wwell seasoned. Chop your veggies.I strongly advice against tin tomatoes and I suggest you use fresh green pepper,fresh red pepper,fresh yellow pepper.u can use one green pepper,2tatashe nd about 5 yellow pepper..this is for flavour,for colour combination as well.fry all this in little vegetable oil,including onion and fresh tomatoes. You can add kidney beans for extra effect.*wink*make sure the stock 4rm ur gizzard or liver is little,set aside. Fry your gizzard for less than two minutes in the same pan where you are frying your veggie,and then add your stock(little).and if you want a little of my style,add curry leaft(little)..come back nd testify o! Cos when your hubby is congratulating you with gifts we won't get our shaare.lOl.

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    1. Anonymous00:31

      Hello Omalicha, can this recipe also be used in making ofada stew if I replace with palm oil and add locust beans. I wanna make it for Xmas but I don't know the combination of the yellow and the green peppers. Pls share the ingredients and the step by step recipe. Thanks ever so much.

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    2. •Omalicha•02:00

      Hello,actually the traditional ofada stew has no green pepper,yellow pepper,curry leaf,no tit usually consists of red bell peppers(tatashe),dry red pepper(those long ones),crayfish,onion,palmoil,seasoning,any meast of your choice.and most importantly locust bean.
      So just boil your meat,dry fish etc,(you can boil with your crayfish) Set aside. Pour your blended pepper and onion into a pot and cook without the lid of the pot so the water can evaporate. Fry this in bleached palm oil with ur locust bean, and when completly fried i.e all water has dried up,add your meat/fish and stock,taske 4 seasoning,simmer a bit...ww.that's all. LoL. But if u want 2 swag ur way,u CAN definately add yellow and green peppers with the red peppers when blending.and put up pictures here so we can learn that style.

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    3. Anonymous06:10

      Hahahaha,Omalicha,I will def come and testify.thanks a lot

      Delete
  3. Anonymous22:07

    Liver is too soft when boiled for long it becomes mushy I used to have this problem until I started pan frying and letting it simmer in it's own broth after seasoning turned out much better. Gizzard is fine to be boiled it is tough enough and can withstand long periods of boiling. I wash my liver (same recipe for both chicken and cow liver) drain it in a colander season with my dry spices of choice, then sautee onions and whatever other vegetables I will be using once the onions and vegetables are sauteed I then add the liver let it sautee some more then reduce the heat and let the mixture simmer until done. Liver keeps producing it's own water while cooking that is why you have to be careful not to add too much water otherwise you may end up with liver porridge lol

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    www.suspenseandemotions.blogspot.com

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  5. Anonymous06:02

    Thank you so much.God bless you guys. *dancing*...Theresa

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  6. Anonymous11:59

    Nope, Traditional Ofada sauce is made with green ata rodo and also green peppers to reduce the heat of the atarodo

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    1. Yes, there has to be green atarodo, that's small peppers. And it's fried in the bleached palm oil before adding the rough ground red pepper n tomatoes, lots of locust bean, diced beef, etc.

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  7. Anonymous14:38

    Omalicha, spoken like a true non Yoruba. Ofada sauce has no green pepper ke. if I catch you. Abeg no misinform people o. Tatashe in Ofada sauce is a very big fat NO NO. All the pepper used must be green. NO tomatoes too in Ofada sauce - ccc1.18pm. Ofada sauce is made using green ata rodo and green pepper to help reduce the heat. Then bleached palm oil and iru. Crayfish is also optional and if used only very small. Lesson over.

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    1. Mrs Anon07:01

      I believe she was talking of the large green pepper u use for fried rice, and not ur unripe/(green) small red peppers. Cos Iv never tasted the distinct flavour of d fried rice pepper in ofada. Pls clarify.

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  8. Llzzy14:55

    Is ofada the same as ayamase stew?

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  9. Liver sauce(soup);
    Liver, seasoning of choice(celery stalk, rosemary, seasoning cube and salt), onions, garlic, irish potatoes, freshly ground black pepper, 1 tablespoon vegetable oil,liquid stock.
    Season the liver and allow to marinate(prefarably overnight in the fridge), parboil, dice or shred in long thin strips and set aside,boil the potatoes, blend or pound and set aside, dice onions and mince garlic, add vegetable oil in a pan and saute garlic and onions, add the stock once it boils, add pototoes to the consistency you want, reduce heat and allow to simmer for 10minutes, season with black pepper, cook for further 5minutes before you turn off.
    You can also add diced or shreded veggies of choice(like green pepper, peas and carrot right after you saute the onoins and garlic).
    Slurp alone or serve with steamed potatoes, rice, plantain or whatever the holy spirit ministers to you to serve with. :D

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  10. •Omalicha•19:36

    Well,Omalicha's things always differ.thot we were used it? That's how my mum and grand mum actually make thiers.aint misleading nobody boo,#peace#

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    1. •Omalicha•19:41

      But I'll try the green pepper one maybe it will taste different 4rm what I'm used to.

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  11. Anonymous20:20

    The authentic ofada/ayamase stew is cooked solely with green atarodo and green bell peppers( green shombo). Tomatoes and red tatase are a no- no in this stew.

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    Replies
    1. True this! I'm not yoruba but my yoruba friends taught me, but who says you can't modify recipes to suit your taste?

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  12. Anonymous12:50

    Blend ur rodo,tomato,tatashe and onion, Boil ur gizzard with seasoning till soft,fry a bit den put aside,chop tomato,onions and green pepper.put vegetable oil in d pot,wen its hot pour ur tomato and onions inside fry abit and pour ur blended pepper and fry,add ur spices and ur fried gizzard wen d gizzard stew is done u will pour ur green pepper inside for like 1-2mins den turn off d gas.i love d green pepper aroma it will give it a lovely taste.

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  13. Anonymous14:12

    Have wanted to make liver/kidney sauce for sooooo long. So thanks guy. And ofada was a welcome bonus

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  14. seleiprim19:51

    pls im having neco practical nd im preparing gizard sauce nd white rice......i wus wondering if u could pls help mi wit d recipe for makin it nd pls a little hint on hw to thanks .

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  15. Anonymous12:07

    Bravo! live dis...

    ReplyDelete

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