Zambian Spiced Chicken Gizzards with a Side of Tradition

Growing up in Zambia, the chicken gizzard wasn’t just another part of the bird—it was a symbol of respect, honor, and tradition. In many Zambian households, especially among the Bemba people, the gizzard is always reserved for the man of the house. It’s a small, thoughtful gesture that speaks volumes about the roles we play, the love we share, and the unspoken rituals that bind families together.

I remember my grandmother carefully setting aside the gizzard as the pot simmered, placing it on a separate little plate, and handing it over to my grandfather with a smile. It was a tradition she passed down to my mother—and one I carried with me, even as I lived across continents.

These days, I prepare chicken gizzards as a special treat—spiced, tender, and full of flavor. Whether I’m cooking them for my family or sharing them with friends, I always think of home and of how a simple gizzard once meant so much.

My Zambian Spiced Chicken Gizzard Recipe

Ingredients:

• 500g chicken gizzards, cleaned and trimmed

• 1 medium onion, finely chopped

• 2 cloves garlic, minced

• 1 tsp fresh ginger, grated

• 1 tsp smoked paprika

• 1 tsp curry powder

• 1 tsp ground coriander

• 1 green chili, finely chopped (optional for heat)

• 1 bell pepper

• Salt and black pepper to taste

• 2 tbsp cooking oil

• Juice of half a lemon

• Fresh coriander (for garnish)

Instructions:

1. Boil the gizzards: Place the cleaned gizzards in a pot with enough water to cover. Add a pinch of salt and boil for about 30–40 minutes until tender. Drain and set aside.

2. Sauté the aromatics: In a large frying pan or skillet, heat oil over medium heat. Add chopped onions and sauté until soft and golden. Stir in garlic, ginger, bell pepper and green chili.

3. Spice it up: Add paprika, curry powder, and ground coriander. Stir for about a minute to release the aromas.

4. Add the gizzards: Toss in the boiled gizzards and stir to coat in the spicy onion mixture. Let them cook for 10–15 minutes, turning occasionally until they get a nice golden crust.

5. Finish with lemon: Squeeze in fresh lemon juice, adjust salt and pepper, and give it one final stir.

6. Garnish and serve: Sprinkle with fresh coriander and serve hot—with nshima, rice, or crusty bread.

Mwape’s Note

Whether you hand over the gizzard like royalty to the man of the house, or pass it around as a cheeky starter with stories and giggles, this dish delivers a hearty taste of Zambia—and a little tradition served with love.