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