Stewed gizzards was a childhood favorite. Weekend errands at the nearest town with my dad always ended up at the Chinese mart. They sold hops bread with a variety of choices including stewed gizzards. We always enjoyed our hops bread sandwiches with a cold peanut punch or sea moss. Truly memorable days.
Clean and cut the gizzard into 1 inch pieces. Rinse with the juice of ½ lemon and water. Drain and place in a bowl.
Season the gizzard with green seasoning, onion, hot pepper, garlic, tomato, scallion, turmeric, ginger, salt, and pepper. Marinate overnight or a minimum of 30 mins.
Heat cooking oil in a small pot over high heat.
Add 2 tablespoons of brown sugar and allow it to bubble, froth, expand, and darken.
Stir in the seasoned gizzard and thyme, cook uncovered for one minute, stirring continuously.
Cover the pot, reduce heat to low, and cook for 15-20 minutes or until most of the liquid has evaporated.
Once the liquid has evaporated, add 1 cup of water or as required and cook until the gizzard is tender enough to your preference.