I love love love gizdodo. Its just one of those ones you can never go wrong with. The only problem is that I hate frying any sort of meat, which is necessary in this recipe. Now if you’re totally against frying meat you can grill your gizzards in the oven but if you can fry it then go for it! This recipe is definitely a Nigerian staple and the closest comparison to it is the Cameroonian Poulét dg! But I’m biased so I’ll pick gizdodo any day! Enjoy guys 🙂
- 500 g of gizzard
- 5 large ripe plantains
- 6 fresh tomatoes
- 2 large onions
- 3 scotch bonnet peppers aka Ata rodo
- 1 green & red bell pepper
- Vegetable oil for frying
- 2 knorr cubes
- Curry powder
- Garlic powder
- All purpose seasoning
Step 1: Boil the gizzards with onions, 1 knorr cube and salt. As this is boiling, cut up your plantain into cube size pieces as you see in the picture above. Now heat up some vegetable oil to fry the plantain (don’t forget to salt your plantain)!
Step 2: Set the fried plantain aside and fry the gizzard after draining them. Don’t pour your stock away you’ll need it when making the sauce for the gizdodo. Now blend the tomatoes with onions and scotch bonnet, then chop up some onions, red and green bell peppers.
Step 3: So what I tend to do is to use the same oil I used to fry the gizzards to fry the sauce. Fry up the onions and chopped bell peppers and add the curry and thyme at this point. Now add the blended tomato mix and let this fry for about 6/7 minutes to dry up the tomatoes. Once the oil starts rising to the top you’ll know you’ve fried it well. Add your knorr cube, garlic powder and all purpose seasoning now and check the taste, you can add more seasoning to your taste. Pour some of the stock you saved earlier to make the sauce richer
Step 4: Now add the fried gizzards and plantain to the sauce and stir very well. Leave it for about 2 minutes then turn off the gas. And it’s done!