Deep-fried gizzards with mpunyane (sorghum bread) and amasi “cream cheese”
Finger food doesn’t get better than this; these gizzards are next-level crispy! And don’t forget to smear your amasi cream cheese on everything.
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Cooking tools:
- Cheesecloth
- Fine-mesh sieve
- Pot
- Stove
- Skillet
- Baking sheet
- Oven
- Mixing bowl
- Refrigerator
- Measuring cup
- Measuring spoon
- Kitchen towel
- Plate
Ingredients
- 2 cups (500ml) amasi
- pinch of salt
- 400g Gizzards
- 2 cups (500ml) chicken stock, or water
- 1 cup (120g) flour
- ½ cup (125ml) milk
- 2 cups (300g) breadcrumbs
- 1l oil, enough to deep fry
- 2 cups (270g) sorghum meal
- 1 tsp (5ml) yeast
- 1 tsp (5ml) salt
- 1 Tbsp (15ml) sugar
- 2 Tbsp (30ml) oil
- 1 cup (250ml) lukewarm water
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