Gizdodo (Gizzard and Plantain Mix)

• •1 lb Chicken Gizzards (cleaned and trimmed)
• •3 medium Ripe Plantains (yellow with black spots)
• •1.5 cup Vegetable Oil (for frying, plus 3 tbsp for sauce)
• •1 piece Red Bell Pepper (diced)
• •1 piece Green Bell Pepper (diced)
• •1 medium Onion (finely chopped)
• •1 piece Scotch Bonnet or Habanero Pepper (minced, adjust to taste for heat)
• •2 cloves Garlic (minced)
• •1 tsp Fresh Ginger (grated (optional))
• •1 can Diced Tomatoes (14.5 oz can, drained, or 2 medium fresh tomatoes, blended)
• •1 tbsp Tomato Paste
• •1 tsp Curry Powder
• •1 tsp Dried Thyme
• •1 tsp Chicken Bouillon Powder or Cube (or 1 cube, crumbled)
• •to taste Salt
• •to taste Black Pepper
• •1 cup Water or Chicken Stock (optional, for simmering)

Instructions

1. 1

   Place the cleaned chicken gizzards in a pot. Cover with water, add a pinch of salt, and bring to a boil. Reduce heat and simmer for 25-30 minutes, or until tender. Drain and let cool slightly, then cut the gizzards into bite-sized pieces.

2. 2

   Peel the ripe plantains and cut them into 1-inch cubes. Heat 1.5 cups of vegetable oil in a large pot or deep skillet over medium-high heat. Once hot (a small piece of plantain should sizzle immediately), carefully add the plantain cubes in batches. Fry for 3-5 minutes, turning occasionally, until golden brown. Remove with a slotted spoon and place on a plate lined with paper towels to drain excess oil. Season lightly with salt.

3. 3

   Discard most of the frying oil, leaving about 3 tablespoons in the pot. Add the chopped onion and sauté over medium heat for 3-4 minutes until softened and translucent.

4. 4

   Add the minced scotch bonnet/habanero, garlic, and grated ginger (if using) to the pot. Sauté for another 1-2 minutes until fragrant.

5. 5

   Stir in the tomato paste and cook for 1 minute, stirring constantly, to deepen its flavor and color. Add the diced tomatoes (if using fresh, blend them first). Stir in the curry powder, dried thyme, chicken bouillon powder, salt, and black pepper. Cook for 5-7 minutes, stirring occasionally, until the sauce thickens and the oil starts to separate.

6. 6

   Add the diced red and green bell peppers to the sauce. Cook for 3-4 minutes until they are slightly softened but still have a bite. If the sauce becomes too thick, add 1/4 cup of water or chicken stock.

7. 7

   Finally, add the cooked gizzard pieces and the fried plantain cubes to the sauce. Gently fold everything together until well combined and coated in the sauce. Simmer for 2-3 minutes to allow the flavors to meld.

8. 8

   Taste and adjust seasoning if needed. Serve hot as an appetizer, side dish, or a light main course.

Chef's Tips

• 💡Choose ripe plantains with plenty of black spots for the best sweetness and soft texture. Green plantains will be starchy and less sweet.
• 💡For convenience, you can boil the gizzards a day ahead and store them in the refrigerator.
• 💡If you prefer a milder dish, omit the scotch bonnet pepper or remove the seeds and membranes before mincing.
• 💡Gizdodo is excellent served on its own, or alongside jollof rice or white rice.