GizDodo….Peppered Gizzard and Dodo!

Gizdodo! The awesome fusion of Gizdodo! Chicken Gizzard, Fried Plantain and Spicy Tomato Stew, what’s not to love?

Gizdodo is an increasingly popular dish in Nigerian homes and parties. It is usually served with rice dishes but it also makes a perfect  “small chops” snack or starter at Nigerian parties. I tasted Gizdodo for the first time at a baby shower in 2013 and I was swooned, who wouldn’t be? It’s a marriage between one of the yummiest parts of chicken and the much loved fried plantain, double yum!

If you haven’t cottoned on to the Gizdodo buzz or are yet to try it out, then you really are missing out! Well, here’s my interpretation of the recipe, let’s get started….


3 Ripe Plantains
450gms Gizzard
1 can of Plum Tomatoes or 4 medium size Tomatoes
2 Big Bell Pepper
1 whole Onion
1 large Onion sliced chopped
1/2 red, green, yellow Bell Pepper each chopped
11/2 Scotch Bonnet
1 tablespoon minced Ginger
2 cloves Garlic minced
Vegetable/Sunflower Oil
2 Bullion Cubes (I use Knorr)
1 tablespoon Curry Powder
1 tablespoon of your preferred Seasoning ( I use Aromat)
1/2 teaspoon Thyme
Salt to taste


Blend the tomatoes, whole bell peppers, whole onion and ginger to a smooth paste, you could also blend or grind roughly if you choose to, set aside.
Chop the gizzard into bite sizes, clean thoroughly….image
Add 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…image
Dice your plantain and set aside…image
Pour 1 cooking spoon vegetable oil into a pot, place on a hob 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…image
Now, add the blended pepper, the 2 bullion cubes, rest of the curry powder, thyme, seasoning and salt to taste…image
Add the tomato puree….imageLeave to fry for 15 minutes thereabouts or until pepper dries up a bit and oil begins to settle on top.image
Now, add 1 cup of stock, leave to cook for another 10 minutes..image..At this time, more oil should begin to settle to the top.image
Into a large frying pan or wok, add some oil, fry the plantain till moderately brown…image
Take the plantain out when it’s done, add more oil if needed and fry the gizzard till it browns…image
Decant some of the oil if you end up with too much, now add the chopped peppers and onions, sauté for a further 3 minutes…. I actually forgot to decant but I did drain the oil out shortly after…oops! image
Now, add stew to the gizzard and plantain, stir to combine…image

Tip; It’s better to add the stew to the  plantain instead of the other way round so you can control the amount of stew which goes in. I ended up using just 2/3 of the stew.
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…
And your Gizdodo is ready.image
Gizdodo!Do remember to share this lovely recipe for Gizdodo using the “Share” buttons below with your friends and hope you enjoy trying it out…

21 thoughts on “GizDodo….Peppered Gizzard and Dodo!


  2. Thanks so much for your lovely recipes! I only discovered your blog a few weeks ago, I have so far made 4 ABSOLUTELY DELICIOUS dishes – using your recipes…..just made the Gisdodo today – it turned out divine (even if I do say so myself)….well done & keep up the good work

    • Yay for excellent feedbacks! Thanks so much for taking the time to leave one. I’m glad you loved it. Thanks once again….

      • I’m actually gearing up to try out the coconut fried rice within the next couple
        of days….shall let you know how that pans out….once again, thank you and keep up with the good work!

      • As I said I would, I attempted to make the coconut fried rice on Saturday (following on from the gizdodo, chicken pie, jollof rice, yam and plantain pottage attempts)….what can I say??? it was simply DELICIOUS….I’m so pleased….so much so that we’re having it on the menu for Christmas day…!!!!! Many thanks to you on your good work…keep it up!

    • Hi, thanks for the feedback. If you followed the recipe to a T and still didn’t achieve the reddish colour then my guess is, the spinach watered down the colour. Spinach contains a lot of moisture on its own. Also, maybe you didn’t us enough tomato purée. Having said that, not all Gizdodo turn out reddish…..

  3. Tried dis yesterday and my guests were soooo pleased to hv visited; hubby loved me ten times more for giving him such a delicacy. Tnx SJ

    • I’m so sorry for the late response, I only just read your feedback. I’m glad it turned out well and earned you some brownie points with hubby?. Thanks for taking the time to leave a feedback….

  4. I did this over the weekend for some friends who came over. It was my first time trying out the recipe. It was an instant hit. I served it with rice. They love it so much, they ate it all up and took the rest away. Funny enough, i didn’t even get to taste a piece of it. The look on their faces when they tasted the dish and their exclamations was enough for me. Guess I’ll make some for me, myself and I later. Thanks for sharing this recipe. You are a party saver.

  5. I really like the presentation . I hope that the plantain is not the very ripe one because it might be too mushy. I love gizzard but have not tried it with plantain the way how much is 600gm of gizzard.

    • Thanks Liz. It’s ripe plantain but still very firm plain. Ive just changed the measurement, that was an error, it should be 450 grams, which should be 2 full bakers measuring cups thereabouts…..

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