Shako (Gizzard and Tripe Stir-fry) is a traditional Nigerian recipe for a classic dish of parboiled tripe and gizzard that's finished by frying with mushrooms, onion and bell pepper. The full recipe is presented here and I hope you enjoy this classic Nigerian version of: Gizzard and Tripe Stir-fry (Shako).
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Ingredients:
300g fresh, prepared, tripe, cut into bite-sized pieces
300g fresh gizzard (from chickens or turkeys)
1 large onion, sliced
1 large bell pepper, de-seeded and cut into strips
2 tsp palm oil
200g mushrooms, cut into strips
1/4 tsp freshly-ground black pepper
3 Maggi cubes (or chicken stock cubes)
sea salt, to taste
1 tsp curry powder
Method:
Combine the tripe, gizzard, salt, 2 stock cubes and black pepper in a pan over medium heat. Cover and cook over medium heat, shaking the pan occasionally, for 25 minutes. Drain off the excess water then set the contents aside.
In the meantime, add the palm oil to a wok over medium heat. Once the oil is hot, stir in the onion, mushrooms, curry powder, remaining stock cube, 1 tsp black pepper and salt to taste.
Now add the cooked meat and stir fry for 5 minutes, or until heated through.
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