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Chicken Gango
Chicken Gango is a traditional Zimbabwean recipe for a classic lightly-curried stew of chicken offal in an onion, bell pepper and greens base. The full recipe is presented here and I hope you enjoy this classic Zimbabwean version of: Chicken Gango.
prep time
10 minutes
cook time
50 minutes
Total Time:
60 minutes
Serves:
4
Rating: 
Tags : CurrySpice RecipesZimbabwe Recipes
This is a traditional Zimbabwean dish that makes the most of the cheaper parts of the chicken. This ends up being very similar to a giblet stew that I used to make back home, and a dish I often prepare for my wife.
Ingredients:
115g (1/4 lb) chicken gizzards, cleaned and chopped
225g (1/2 lb) chicken feet, cleaned
115g (1/4 lb) chicken livers
60g (1/2 cup) onions, chopped
90g (1/2 cup) bell peppers, chopped
2 garlic cloves, minced
1 tsp curry powder (I used medium madras)
25g (1 cup) kale (or rape, amaranth greens or pumpkin greens), washed and chopped
1 tsp chilli flakes
Method:
Heat 1 tsp oil in a frying pan. Add the semolina and fry for 30 seconds, take off the heat, work in the sour cream and set aside.
Wipe the pan clean add the remaining oil and heat. When hot add the mustard seeds, cumin seeds, green chillies, ginger, coriander leaves, salt and curry leaves. Stir-fry the mixture for 2 minutes, until aromatic.
Add the spices to the semolina mixture. Stir well to combine then set aside for 10 minutes.
Pour the semolina mixture into greased idli moulds (or use cupcake moulds). Place in a steamer basket over boiling water, cover and steam for 15 minutes.
Once done, remove from the moulds and serve hot.
