Get ready to spice up your taste buds with this mouth-watering Spicy Sauced Pepper Beef and Gizzard! Furthermore, if you are a fan of bold flavours, then this dish is calling your name. Juicy beef and tender gizzard are soaked in a fiery, flavourful pepper sauce made from fresh tomatoes, hot Scotch bonnet peppers, and sweet bell peppers. Each bite is an explosion of heat, tang, and savoury goodness that’ll leave you wanting more.
This dish can easily become a star in your meal rotation, perfect for serving alongside jollof rice, fried plantains, or even as part of a small chops platter.
With this dish, you’ll experience the best of Nigerian flavours —rich, savoury, and deeply satisfying. It is versatile enough to serve at parties, family gatherings, and simply when you want to treat yourself to a comforting, homemade meal. Let’s dive into the ingredients, cooking steps, and a few pro tips to help you master this dish!
Ingredients:
- Beef (diced)
- Gizzard (diced)
- 2 balls of tomatoes
- Scotch bonnet peppers
- Sombo peppers (cayenne)
- Bell peppers (sliced)
- Spring onions (sliced)
- Seasoning cubes
- Vegetable oil
- Curry powder
- Onion (diced)
- Ginger (minced)
- Garlic (minced)
Step-by-Step Cooking Instructions:
Step 1: Preparing and Cooking the Meat
Start by washing the beef and gizzard thoroughly. This ensures that your meat is clean and fresh, essential for achieving great flavour then cut the meat and gizzard into bite-sized pieces. In a large pot, combine the beef and gizzard with curry powder, thyme, salt, seasoning cubes, and diced onions. In other to spice things up, add ground chili pepper or finely diced Scotch bonnets, giving your meat that initial layer of heat and adding extra flavour.
Add enough water to the pot to cover the meat and gizzard. Bring it to a simmer, allowing the flavours to infuse the meat as it cooks. Continue cooking until both the beef and gizzard become tender. This process can take about 20-30 minutes depending on the size of your meat cuts.
Step 2: Frying the Meat
Once your meat and gizzard are tender, remove them from the pot, but do not discard the stock—it will come in handy later. In a large frying pan, heat some vegetable oil over medium heat and lightly fry the beef and gizzard. The goal here is to brown the meat, creating a crispy exterior while keeping the inside tender. This step adds another layer of flavour and texture to the dish, so be careful not to over-fry as this could make the meat tough. Drain the excess oil and set the fried beef and gizzard aside.
Step 3: Preparing the Pepper Sauce
In other to make the sauce, wash and roughly blend the tomatoes, onions, Scotch bonnet peppers, and sombo peppers (make sure to remove the seeds from the sombo pepper and it also adds colour to the sauce). A rough blend creates a textured sauce that pairs well with the fried meat. However, If you prefer a smoother sauce, blend until you reach your desired consistency. Slice the bell peppers and spring onions and set them aside to be added towards the end of the cooking process.
Step 4: Cooking the Pepper Sauce
In a large pot, heat some vegetable oil over medium heat. Add the diced onions, minced ginger, garlic, and a sprinkle of curry powder. Sauté until the onions become translucent and aromatic. This step brings out the sweetness of the onions and allows the ginger and garlic to infuse the oil with their flavours.
Next, add the blended tomato and pepper mix. Stir and let it cook for about 10-15 minutes or until the oil begins to float to the top. This is a sign that the sauce has reduced, and the flavours have concentrated.
Step 5: Combining the Meat and Sauce
Once the sauce has thickened, add some of the meat stock you reserved earlier and stir well to combine. Introduce the fried beef and gizzard into the sauce, stirring to ensure that the meat is fully coated. Let the dish simmer for an additional 10-15 minutes, allowing the meat to absorb the rich flavours of the sauce.
Taste the sauce and adjust the seasoning if necessary. Be cautious when adding salt or seasoning cubes since the meat stock already has seasoning.
Step 6: Final Touches
For the finishing touch, add the sliced bell peppers and spring onions into the pot. Let them cook for just 2-3 minutes to keep their vibrant colour and crunch. The fresh bell peppers add a slight sweetness that balances out the heat of the dish.
Your spicy sauced pepper beef and gizzard is now ready to serve!
Serving Suggestions:
This dish is incredibly versatile. Here are some ways you can serve it:
- With Rice: Spicy pepper beef and gizzard pairs perfectly with plain white rice or coconut rice, balancing the bold flavours with a neutral base.
- With Jollof Rice: For a double punch of flavour, serve this alongside smoky jollof rice. The combination of spices will create a rich, satisfying meal.
- As a Small Chop: This dish can be served as a side in a small chops platter, complementing other snacks like puff puff, samosas, and spring rolls.
- With Fried Plantains: The sweetness of fried plantains contrasts beautifully with the spiciness of the beef and gizzard.
- On Its Own: This dish is also great as a standalone snack or appetiser, especially with a cold drink on a hot day.
Recipe Tips:
- Frying the Beef and Gizzard: Frying the meat gives it a crispy edge while keeping the inside juicy. However, be mindful of how long you fry. Over-frying can toughen the meat, so it’s best to brown them quickly on medium heat.
- Blending the Peppers: The key to a great pepper sauce is in the texture. A rough blend adds a rustic, chunky texture that goes well with the fried meat. If you prefer a smoother sauce, blend it longer, but be sure not to lose too much texture.
- Adjusting the Heat: The level of spice in this dish is adjustable. For those who love heat, Scotch bonnet peppers and sombo are essential. If you are sensitive to spice, you can reduce the number of Scotch bonnets or opt for milder peppers. De-seeding the Scotch bonnets can also reduce the heat without sacrificing flavour.
- Balancing the Flavours: Do not rush to add extra seasoning after adding the meat stock. The stock is already seasoned, so it’s important to taste the sauce before adjusting. If the dish ends up too spicy, a spoonful of sugar or a dash of lemon juice can balance out the heat.
Variations:
- Add Vegetables: To make the dish healthier and more colourful, add vegetables like carrots, peas, or green beans. These will add a crunchy texture and a boost of nutrients.
- Swap Gizzard for Chicken: If you are not a fan of gizzard, you can substitute it with chicken, turkey, or even goat meat. The cooking method remains the same.
- Add Potatoes or Yams: For a more filling version, add boiled potatoes or yam cubes into the sauce. They will soak up the rich flavours of the sauce, making the dish heartier.
Cultural Significance:
In many Nigerian homes, dishes like this spicy pepper beef and gizzard hold a special place during festive periods or special occasions. Whether it is served as part of a party buffet, at weddings, or as a comforting meal during family gatherings, this dish brings people together with its rich, fiery flavours.
The combination of beef and gizzard, often referred to as “assorted meat” in Nigerian cuisine, is a favourite in many homes. The rich, peppery sauce with the crispy texture of fried meat creates a flavour profile that is unique and satisfying.
This comprehensive guide to making Spicy Sauced Pepper Beef and Gizzard should help you cook the perfect dish and enjoy it with various sides. Whether you are preparing it for a special occasion or a simple dinner at home, this recipe is sure to impress
