Gizzard stew cooked with tomatoes, vegetables and palm oil.
My Chicken gizzard vegetable stew is cooked with chicken gizzards, green
leaf vegetables, tomatoes and palm oil. Full of fiber. This vegetable stew comes in handy with the high cost of tomatoes in Nigerian markets. It's easy to cook and fast. Can be served with boiled rice, semo, eba, akpu, pounded yam, plantain, yam and any fufu of choice.

1 small bunch ugu vegetables
1 small bunch green amaranth (aleho)
1 small bunch water leaf to soften
1kg chicken gizzards
5 medium sized plum tomatoes
1 amd 1/2 cups palm oil
1 medium sized onion
1 tablespoon ground fresh peppers (scotch bonnet)
2 seasoning cubes
Salt to taste

NB: It doesn't have to be the three different vegetables I used oh. You can use any green leaf vegetable for this gizzard stew.

Before you cook this stew, wash and shred your green leafy vegetables, rinse again after shredding and set aside.
Wash and chop the tomatoes, dice the onion, wash the gizzards and ground the pepper. Set everything aside.



 1. Heat the palm oil in a cooking pot, add the onion, pepper 1 seasoning cube and stir very well.

 2. Add the gizzards, stir, reduce heat, cover and leave to simmer  for about 20 minutes till gizzards are cooked through, you don't want to taste undercooked gizzards. Be checking and stirring occasionally to prevent burning. 
Now, add the tomatoes, remaining seasoning cube and stir. Leave to cook for another 5 minutes. Check for salt.

Gizzard stew

 3. Finally, add the washed vegetables, turn up the heat and cover immediately without stirring, leave for about 4 minutes to enable vegetable release their juices into the pot because you are not going to add any water to stew.
4. Open the pot, stir very well, check for salt and turn off heat.

Nigerian gizzard stew
5. Serve with boiled rice or fufu of choice.

It goes really well with boiled rice. Those who asked to be served the stew with fufu swallow also did enjoy their meals. Try it!
Happy cooking!


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