Peel the two onions and the garlic.

Clean the gizzard as required and add into a saucepan.

Take half of one onion and the garlic cloves, and place in the pan. Add the bay leaves, crumble in the stock cubes, and a pinch of salt. Pour in enough water to nearly cover the gizzard.

Allow to simmer until the gizzard is tender. This will take between 30 – 40 mins.

Add one onion into a food processor. Pour in the tomatoes, red bell pepper and scotch bonnet peppers. Add a quarter of a cup of water and blend coarsely.

When the gizzard is tender, separate the stock from the gizzard and keep aside.

Heat the oil in a pan and add the gizzard. Allow to fry for a few minutes, then turn over to allow the other side to brown. Remove the fried gizzards from the pan.

Saute the onions in the oil. Allow to cook until translucent and starting to brown. Add the smoked paprika and the curry powder. Stir for one minute.

Pour in the blended pepper and the gizzard stock. Place on medium heat and allow to cook for 15 mins. Taste and add more salt if needed.

Then add the gizzard into the pan. Add the yellow and green peppers. Reduce the heat and leave to simmer for 10 minutes.