Gizdodo is fast becoming a popular Nigerian dish, especially at events and gatherings. It is a one-pot dish containing peppered gizzard and plantain. With Mother’s Day approaching, we think this meal will be a perfect side dish for that amazing woman in your life.
- 2-3 Pounds Chicken Gizzards
- 3-4 Large Ripe Plantains
- 1 Medium Onion, Diced
- 2- 3 Teaspoons Minced Garlic
- 1 Teaspoon Thyme
- 1/2 Teaspoon Curry Powder
- 1 Teaspoon Paprika
- 2-3 Spring Onions Chopped
- Tomato puree
- 1 Teaspoon Black Pepper
- 2 Bell Peppers
- 1 Scotch Bonnet Pepper, optional
- 1 Cup Nosak Famili Vegetable Oil
1. Blend the tomatoes, bell peppers, onion and ginger to a smooth paste.
2. Chop the gizzard into bite sizes, clean thoroughly.
3. Place gizzard into a small pot, add a third of the chopped onions, 1/2 of the curry and thyme, 1/2 of the seasoning and water to cover the gizzard. Boil on medium heat till tender.
4. Dice your plantain and set aside.
5. Pour 1 cooking spoon vegetable oil into a pot, place on medium heat. When it’s hot, pour in another third of the chopped onions and fry till translucent, then add the minced garlic, saute till fragrant.
6. Then, add the blended pepper, the 2 seasoning cubes, curry powder, thyme and salt to taste.
7. Add the tomato puree. Leave to fry for 15 minutes thereabouts or until pepper dries up a bit and oil begins to settle on top.
8. Then, add 1 cup of stock, leave to cook for another 10 minutes
9. Into a large frying pan or wok, add some oil, fry the plantain till moderately brown.
10. Take the plantain out when it’s done, add more oil if needed and fry the gizzard till it browns.
11. Reduce some of the oil if you end up with too much, now add the chopped peppers and onions, sauté for a further 3 minutes.
12. Then add stew to the gizzard and plantain, stir to combine.
13. Leave to cook for 2 minutes then switch the heat off, let the mix simmer with the residual heat for a further 2-3 minutes. Your Gizdodo is ready!