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
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
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….
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…
Dice your plantain and set aside…
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…
Now, add the blended pepper, the 2 bullion cubes, rest of the curry powder, thyme, seasoning and salt to taste…
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.
Now, add 1 cup of stock, leave to cook for another 10 minutes....At this time, more oil should begin to settle to the top.
Into a large frying pan or wok, add some oil, fry the plantain till moderately brown…
Take the plantain out when it’s done, add more oil if needed and fry the gizzard till it browns…
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!
Now, add stew to the gizzard and plantain, stir to combine…
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.
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