Page 38 - Through the eyes of an African chef

THROUGH THE EYES OF AN AFRICAN CHEF
Gizzards, root vegetables and dumplings
INGREDIENTS
For the gizzards
200g gizzards
500ml chicken stock
1 medium onion
3 medium carrots (colour variation is good, when available)
3 cloves garlic, crushed into a paste
1 sprig each of parsley, thyme and rosemary, finely chopped
Water
For the dumplings
200g self-raising flour
Salt and black pepper to taste 20g butter (chilled) 45–50ml tepid water
Garnish (optional)
Parsley and chopped chilli
INSTRUCTIONS
For the gizzards: On a medium heat in a medium saucepan, bring the gizzards to a boil in the stock for about 20 minutes – they must be soft. Then add chopped onions, carrots, garlic and herbs, ensuring there is enough water to cover them.
For the dumplings: After the gizzards have been boiling for about 10 to 15 minutes on the stove, start preparing your dumplings.
In a bowl, sift flour, salt and pepper. Grate the chilled butter into the flour and work it in to form crumbs. Then add the tepid water as you mix the dough. Add it slowly and knead until smooth. Cut the dough into small pieces, then roll into small balls.
When the gizzards are soft, place the small dumpling balls around the pot. Ensure that there is enough liquid to cook them, and cook for 15 minutes with the lid closed. The dumplings help to thicken the dish while the herbs and vegetables enhance the flavours.
TO SERVE
Plate in a bowl and sprinkle with parsley and fresh chopped chilli.
SERVES 3–4 PREPARATION TIME 20 MINS COOKING TIME 40–50 MINS
36 STARTERS AND CANAPÉS [ chapter one ]