Gizdodo
A popular Nigerian party dish featuring tender chicken gizzards and sweet fried plantains stir-fried with a flavorful tomato and pepper sauce.
🧂 Ingredients
- 500g Chicken gizzards
- 3 Ripe plantains
- 1 large Red bell pepper
- 1 large Green bell pepper
- 1 large Onion
- 3 cloves Garlic
- 1 inch piece Ginger
- 3 tbsp Tomato paste
- 1/2 cup Vegetable oil
- 1-2 Scotch bonnet pepper
- 1/2 cup Chicken or vegetable broth
- to taste Salt
- to taste Black pepper
- 1-2 Seasoning cubes
👨🍳 Instructions
- 1
Prepare the Gizzards: Rinse the cleaned chicken gizzards thoroughly. Place them in a pot, add enough water to cover, along with half of the chopped onion, a pinch of salt, and a seasoning cube (if using). Bring to a boil, then reduce heat, cover, and simmer for 30-40 minutes, or until the gizzards are tender when pierced with a fork. Drain and set aside. Reserve about 1/2 cup of the cooking liquid.
⏱️ 30-40 minutes - 2
Fry the Plantains: While the gizzards are boiling, heat about 1/2 cup of vegetable oil in a frying pan over medium-high heat (around 180°C / 350°F). Carefully add the sliced plantains in batches, ensuring not to overcrowd the pan. Fry for 3-5 minutes per side, until golden brown and slightly softened. Remove with a slotted spoon and drain on paper towels. Set aside.
⏱️ 10-15 minutes - 3
Prepare the Pepper Base: In a blender or food processor, combine the chopped bell peppers, the remaining half of the chopped onion, minced garlic, grated ginger, and scotch bonnet pepper (if using). Blend until you have a coarse or smooth paste, depending on your preference. You can add a tablespoon or two of water if needed to help it blend.
⏱️ 5 minutes - 4
Sauté the Aromatics and Tomato Paste: Heat 2-3 tablespoons of vegetable oil in a large skillet or pot over medium heat (around 175°C / 350°F). Add the blended pepper mixture and stir well. Cook for about 5-7 minutes, stirring occasionally, until the mixture has reduced slightly and the raw pepper smell has dissipated. Add the tomato paste and cook for another 3-5 minutes, stirring constantly, until it darkens slightly and the oil starts to separate from the paste. This step is crucial for developing deep flavor.
⏱️ 8-12 minutes - 5
Combine and Simmer: Add the boiled and drained gizzards to the skillet with the pepper sauce. Stir to coat the gizzards evenly. Pour in the reserved gizzard cooking liquid (about 1/2 cup) and any additional broth or water. Season with salt, black pepper, and crumbled seasoning cubes (if using). Bring to a simmer, then reduce the heat to low, cover, and cook for 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly.
⏱️ 10-15 minutes - 6
Add Plantains and Finish: Gently stir in the fried plantain pieces. Cook for another 2-3 minutes, just to heat the plantains through and allow them to absorb some of the sauce, being careful not to mash them. Taste and adjust seasoning if necessary.
⏱️ 2-3 minutes - 7
Serve: Gizdodo is best served hot as a main dish or as a side. It pairs well with rice, yam, or can be enjoyed on its own.
⏱️ N/A
💡 Pro Tips
- ✓Ensure gizzards are fully tender before proceeding to prevent a chewy texture.
- ✓Use ripe plantains for sweetness; they should have black spots on the skin.
- ✓Adjust the amount of scotch bonnet pepper to control the heat level.
- ✓Don't over-fry the plantains; they should be golden and tender, not hard.
- ✓This dish is a beloved staple at Nigerian parties and celebrations ('owambe').
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add sliced chicken liver along with the gizzards for extra richness.
- Increase the amount of bell peppers or add other vegetables like carrots.
- Incorporate other spices like curry powder or thyme for a different flavor profile.