Beef and Gizzard Sauce
Illustration
Beef and gizzard sauce is a Nigerian stew-like dish that pairs two cuts with very different textures in one pepper-heavy sauce. The beef and gizzard are first simmered with curry and thyme, then fried until golden, so each piece carries seasoning and a browned crust into the sauce. Ata rodo gives real heat. Serve it with white rice, spaghetti, fried plantain or boiled yam.
Instructions
Put the washed gizzard in a pot with the salt, diced onion, 2 stock cubes, curry powder and thyme. Add water, stir, and cook until the gizzard is soft.
In a second pot, combine the beef with the chopped onion, the other 2 stock cubes, thyme, curry powder and salt. Let the beef cook in its own juices first, then add water and cook until it is soft.
Heat vegetable oil in a pan and sear the cooked beef until golden brown, then lift it out. Fry the cooked gizzard in the same hot oil until golden brown and remove it too.
Heat a little more oil in a saucepan. Add chopped onions, the blended bell and habanero peppers, the tomatoes, and a pinch each of salt, stock cube, curry and thyme, and fry for about 10 to 12 minutes.
Return the seared beef and gizzard to the sauce and stir well. Stir in the spring onions and simmer for 2 minutes.
Take the pan off the heat and serve.
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