Chicken Gango

One of the things that I appreciate about Zimbabwean food is the simplicity. I actually find it hard to write recipes for the most popular dishes because most are three lines of instructions. I also feel like what you end up with will be down to your personal preference or that of the people you are cooking for. So there are no rules.

In the last few years, a “new” dish has become popular in Zimbabwe. It’s called gango. The word gango actually means a pan like utensil that is used to dry roast peanuts or corn(maputi). Most people use a modified harrowing disk, it holds heat better. This dish has been made popular at different drinking spots like kwaMereki. The dish is made up of different kinds of meat and a leafy vegetable like kale(in Zimbabwe covo) or rape greens. There is no right or wrong with this dish, you can use any kind of meat you like and any kind of leafy greens. You can also make it as affordable as you like.

For my version I used gizzards, chicken livers and chicken feet.

I really wish I had matumbu(chicken intestines) to bring it all together.

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Chicken Gango

Ingredients

• 1/4 lb chicken gizzards
• 1/2 lb chicken feet
• 1/4 lb chicken livers
• 1/2 cup onion chopped
• 1/2 cup peppers chopped
• 2 cloves garlic crushed
• 1 teaspoon curry
• 1 cup kale/rape greens chopped
• 1 teaspoon red pepper flakes

Instructions

1. Boil gizzards until almost tender and add chicken feet.  Cook until tender. Add oil and add the chicken livers. Stir until browned.

2. Add onions and peppers and stir for a minute. Add the garlic and spices.

3. Add the kale or rape greens and stir until wilted. Season with salt and pepper.  Serve immediately with sadza or rice.

Recipe Notes

Use any meat pieces you like. 

Have you made gango before? What is your favourite combination?