GIZZARD VEGGIE SAUCE

Ingredients

10 carrots (chopped, preferably semi-circles)

5 green bell peppers (chopped, preferably thick strips)

4 onions (chopped, preferably rings or semi circles) 

½ cabbage (roughly chopped)

2/3 cup sunflower oil

300g tomato paste

5 small garlic cloves (ground)

1 ginger root (ground)

1 maggi seasoning cube

Salt to taste

1 1/2 tablespoons paprika powder

6 green chilli peppers (chopped)

For gizzard
1.5kg gizzard pieces
1 onion (roughly chopped)
Salt to taste
2/3 seasoning cube
1 ginger root (roughly chopped)
5 garlic cloves
10 chili peppers
1/2 tablespoon paprika powder

Instructions

1. Clean gizzard pieces with salt water and set aside. 

2. Blend ginger, garlic cloves, chili peppers, paprika powder, salt, maggi seasoning cube, onion together.

3. Put gizzard pieces in a pot with water and add the blended mixture. Put on fire to cook.

4. When it gets cooked to your preferred tenderness, take off the fire and set aside.

5. Pour oil in another pot. When heated, add onions and leave to fry.

6. After a few minutes, add the tomato paste and leave it to dry up.

7. Add water, salt, maggi and paprika powder after some minutes.

8. Add ginger and garlic as well.

9. When stew is 80% cooked, add carrots, cabbage, green bell peppers and chopped green chilli peppers. Stir and leave to cook.

10. Again, when the stew is 90% cooked, add cooked gizzard pieces and stir. Leave to finish cooking then take off the fire when it is done. 

NB: You want the stew to be close to fully cooked as possible so that the vegetables and gizzard do not overcook.

I did not use the stock of the gizzard for this because I chose not to. I did use it for a normal tomato gravy though.

I prefer my veggie sauce to be more of veggies than sauce but if you want more sauce then increase the water quantity and reduce that of the vegetables. 

You can use other vegetables such as red bell peppers, yellow bell peppers, orange bell peppers, green peas, broccoli and the like. Your taste should guide you.

I did not use fresh tomatoes because I did not want it looking crushed in the sauce and I wanted a thick sauce as well. If you want red vegetables in there, red bell peppers are a perfect choice. 

This recipe serves 10 people or more.

Serving Suggestions

Spaghetti mixed with gizzard veggie sauce

Campanelle pasta served with gizzard veggie sauce
Spaghetti served with gizzard veggie sauce 

White rice served with gizzard veggie sauce