Spicy gizzard and rice (one pot)

Ingrédients

• 1/2 kg gizzard
• 1-2 tablespoon grated ginger
• 6 kpakoshito or more (AKA petite bell pepper)
• 2-3 cloves garlic
• Dash of salt
• 1 tablespoon oil
• 1 small onion (chopped)
• 3 cloves
• 1 bay leaf
• 3 cups rice
• 2 3/4 cups water
• 3 medium size carrots (chopped)
• Spring onions (green part)
• Salt as required

Préparation

1. 1

   Cut the gizzard, grind the other gizzard ingredients and add to gizzard. Let it sit for ten minutes or more to absorb the spices.

2. 2

   Wash rice till water is cleared, drain off water and set aside.

3. 3

   Pour oil in a saucepan and add the gizzard. Stir fry till it brown. Gizzard omits a lot of water, just pour the gizzard and the released water into a bowl.

4. 4

   Add oil into the saucepan, add bay leaf, cloves and onions. Stir-fry till the onion is translucent. Add the washed rice and stir-fry for about a minute. Add the gizzard with the sauce and stir fry. Add the chopped carrots and water and salt and stir together.

5. 5

   Cover with a tight lid and bring to boil. When the rice starts boiling, reduce the heat to low and let it simmer till all the water is absorbed for about 25 minutes.

6. 6

   Remove the lid and fluff the rice. Stir in the spring onions and serve with gravy or on its own.