CHICKEN gizzard pepper soup served with eko (yoruba word for cornstarch meal) is a food that you will always enjoy. It is a native food that is known well in some parts of Africa, especially in Nigeria. In the eastern part of the country, cornstarch meal is known as agidi.
Gizzard pepper soup is a real medicinal soup for cleansing the bowel because of its peppery nature. This dish does not only taste great, it is a mouth watery, energy-giving food that provides all the essential nutrients such as protein, calcium, vitamin C, B12, iron, zinc, phosphorus and potassium, which are needed by post-natal or lactation mothers to help produce sufficient milk for the infant, strengthen the immune system of the mother and the child, cleanse the bowel and burn excess fat that accumulates during pregnancy.
This dish is not beneficial to only women that have just given birth, it is also good for nourishing and repairing of worn out tissues in the body. Those suffering from anaemia can benefit from consuming this dish because of its high content of iron, vitamin B1, B2, B6, B12, and protein. It is advised to take chicken gizzard in moderation because of its high cholesterol content, which can be harmful to health.
Take a plate of chicken gizzard pepper soup or use it today and enjoy all its health benefits.
Equipment for the preparation
Cooking gas or electric cooker or kerosene stove knife, or firewood, pots, plates, wooden turner, knife, cutting board
Chicken gizzard 10 medium size
Ground pepper 3 table spoons
Onion 1 small bulb
Ground Uda (spice) 1 tablespoon
Ground Uziza (spice) 1 small bunch
Effirin (scent leaves) 1 small bunch
Water 1 litre
Seasoning cube 1
Salt To taste
Method of preparation
Wash the gizzard, cut each into two and place in a pot.
Add the chopped onions, salt and Knorr cube and steam for about 10 minutes.
Add the pepper, uda, uziza and leave to boil for another 15 minutes.
Wash the effirin leaves, cut and add to the pepper soup.
Reduce the heat and simmer for about 5 minutes.
Stir and add salt to taste.
Serve hot with agidi.
Preparation of agidi or eko (corn starch)
Mix a thick paste of ogi or akamu (pap) in clean cold water in a bowl.
Boil water for about 10 minutes.
Add the thick paste in a pot and stir gently with a long wooden turner and cook until the mixture is cooked thoroughly. Add little water if necessary.
When agidi is smooth and of a dropping consistency, wrap spoonful in prepared agidi leaves or plantain or banana leaves.
Serve with chicken gizzard.