Deep-fried gizzards with mpunyane (sorghum bread) and amasi “cream cheese”

Prep time
Cook time

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.


  • Mpunyane/Sorghum Bread
  • 2 cups (270g) sorghum meal
  • 1 cup (120g) flour
  • 1 tsp (5ml) yeast
  • 1 tsp (5ml) salt
  • 1 Tbsp (15ml) sugar
  • 2 Tbsp (30ml) oil
  • 1 cup (250ml) lukewarm water


  • To make the amasi cream cheese, add salt to the amasi and mix.
  • Pour amasi into a muslin cloth lined sieve, and leave to strain overnight.
  • Squeeze any excess liquid from the amasi, and refrigerate until ready to serve.
  • Rinse gizzards and  remove the white “pith”.
  • Place gizzards in a pot with stock, bring to a simmer and cook for 45 minutes, covered.
  • Once cooked, allow gizzards to cool completely.
  • In a bowl, mix flour and water to create a slurry. Place breadcrumbs in a separate bowl.
  • Individually dip gizzards into the slurry, then coat with breadcrumbs and place onto a baking tray.
  • Shallow fry in hot oil in batches.
  • To make the bread combine dry ingredients in a bowl and mix.
  • Make a centre in the mix and add wet ingredients.
  • Slowly combine until a dough is formed, tip out onto a floured surface and knead for 5 minutes.
  • Cover and let rise till double in size, about 20 minutes.
  • Knock down dough and form mini bread rolls; let rise again for about 10 minutes.
  • Bake at 160°C for 45 minutes.
  • Serve bread rolls with gizzards and amasi cream cheese