Ingredients

Method

• 500 g chicken gizzards 
• 1 onion, roughly chopped 
• 1 t curry powder 
• 1 t garam masala 
• 4 cups water 
• oil, for deep-frying 
• 200 g cake flour 
• 2 free-range eggs 
For the spiced amasi: 
• 300 g hung amasi or sour cream 
• ¼ t garam masala 
• ¼ t curry powder 
• ¼ t black pepper 
• ¼ t ground cumin 
• ¼ onion, finely chopped 
• 8 sprigs coriander, chopped (including stems) 
• Salt, to taste 
For the tomato relish: 
• 1 medium onion 
• 1 t cayenne pepper 
• 3 large tomatoes, roughly chopped 
• salt, to taste 

Method

Ingredients

1. Rinse gizzards under running water and remove the yellow skin layer. In a medium saucepan, sauté the onion in a little oil until soft and lightly browned. Add the spices and cook for 2 minutes.
2. Add the gizzards and cook until evenly coated with onions and spices. Cover with water and simmer for 2 hours. Once cooked and the sauce has reduced, season with salt to taste.
3. Cool, then dip into the flour, eggs and breadcrumbs. Deep-fry in the hot oil until golden.
4. To make the hung amasi, place a sieve over a 2-litre jug and line with cheesecloth. Pour in the amasi and allow the whey to drip off for 4 hours or overnight.
5. Place the hung amasi, onions, coriander and spices in a bowl. Mix until thoroughly combined. Season to taste.
6. To make the tomato relish, cook the onion in a little oil until lightly browned. Add the cayenne pepper and cook for 2 minutes. Add the tomatoes and cook until they have blistered and starting to form a sauce. Remove from the heat and season with salt. Serve the gizzards with the amasi and relish.

Find more South African recipes here.

Photograph: Toby Murphy 
Styling: Khanya Mzongwana