- Chicken Gizzards500 Grams
- Plantain3 Large FingersEither semi ripe or ripe plantains
- Tomato3 Small Pieces
- Red Chilli Pepper5 PiecesLocally called shombo
- Habanero Pepper4 PiecesFresh red pepper
- Onion1 1/2 Pieces
- Garlic2 Cloves
- Garlic Powder1/2 Teaspoons
- White Pepper1/2 Teaspoons
- Bell Pepper1/3 PiecesOr any quantity you want. I used red, green and yellow. Slice into thin strips or julienne
- Tomato Paste1 1/2 TablespoonsUse a good tasting tomato paste, preferably a local Nigerian brand. I recommend Gino tomato paste
- Vegetable Oil1/2 to 3/4 Cups
- Salt and MaggiTo taste
- Curry Powder1/2 Teaspoons
- Thyme1/4 Teaspoons
- Butter (Optional)1/2 Teaspoons
Gizdodo is a delicious combination of chicken gizzards and plantains. It can be eaten alone or used as a side dish for rice and pasta dishes. You can substitute gizzards with chicken or beef and it doesn’t have to be stewed as in this recipe. You can do a simple, quick stir-fry by cooking the gizzards and plantain then stir-frying with bell peppers and spices. Check out this easy Chicken-dodo Recipe for inspiration.
Step 1. Blend the tomatoes, pepper and half of the onions together. Chop the remaining onions and garlic.
***Use very little water when blending.
Step 2. Wash the gizzards. put it in a pot, season with onions, garlic powder, curry powder, thyme and chilli powder (ground pepper). Add water and cook the gizzards until tender.
Step 3. Add vegetable oil to a pan, heat up, add in the gizzards and fry until they have browned. Remove the gizzard from the oil and scrape off any brown bits from the pan. If you have some vinegar, pour in about a tablespoon to the oil. It will help to remove any brown bits stuck to the pan. Chop the gizzards into small bits and set aside.
***You don’t have to fry the gizzards, but I find that browning meat in shallow oil adds more flavour to whatever you are cooking. Add only 1/4 to 1/2 cup of oil because you are pan frying the gizzards until the outsides have browned and not deep frying.
Step 4. Transfer the oil to a pot (add a little more if it looks too small, quantity should be about 1/2 to 3/4 cup), heat up. Add in the chopped onions and garlic and fry for about 3 to 4 minutes. Don’t do this on high heat so it won’t burn.
Step 5. Add in the tomato paste. Stir and fry for about 2 to 3 minutes, then add the blended tomato puree.
Step 6. Stir and let it simmer for about 2 minutes then season with salt and Maggi to taste, garlic powder, curry powder, thyme and white pepper.
Step 7. Stir and let it cook for about 10 to 15 minutes or until the sauce is cooked and the puree loses its raw taste. If you find that the stew is drying up before it cooks, add in a little of the gizzard stock or water to supplement on liquid. When the sauce is almost cooked, add in the bell peppers.
Step 8. While the sauce is cooking, chop the plantains into little bits, season with a little salt and ground pepper. add oil to a pan and fry the plantains until they are done.
Step 9. Once the sauce is cooked and the plantains have been fried, add the plantains and chopped gizzards to the stew.
***If you see that you have a lot of stew or way more stew than plantains and gizzards, remove some of it before putting in the gizzards and plantains so the gizdodo won’t be overly stewed. If you see that there is too much oil in your stew, drain most of it before adding the gizzards and plantains so your gizdodo won’t be oily.
Step 10. Stir in the gizzards and plantains and mix until everything is combined. Add in the butter if you will be using. Stir and let it melt into the gizdodo. Let everything simmer for about 3 to 4 minutes.
Done. Your Gizdodo is ready. Eat alone or serve with jollof rice, fried rice, any pasta dish or even moin moin.