Gizdodo or Peppered Gizzard and Plantains is a Nigerian dish of fried chicken gizzard, and ripe plantains stir-fried in spicy tomato and pepper sauce. This is one of the most tastiest ways to enjoy ripe plantains. It is often served as an appetizer, main dish or side to boiled rice. Don't fear the spiciness; it can always be adjusted according to preference.
What is Gizdodo?
"Giz" is from gizzard, and "Dodo" is fried ripe plantains. So, the name is a combination of the two main ingredients. The gizzard and plantains are stir-fried in a tomato, onion and pepper sauce with a few herbs. I added a little twist to this recipe, so read ahead.
For a satisfying meal, consider pairing this dish with the Cameroonian poulet DG. The baked plantain frittata also makes a great pairing. If you're craving a sweet snack, try the crunch plantain puff puff. For something more traditional, the easy plantain fufu is an excellent option. If you are a plantain lover, try this plantain cake/bread to skip the deep frying sometimes.
Why Choose This Recipe?
- It's straightforward.
- Easy to find ingredients.
- It's versatile and can be served with many different sides.
- Ingredients can be substituted, reduced or added.
- Super tasty and easy to make.
What's in my Gizdodo?
- Chicken Gizzard: Cut each gizzard into two equal or bite sizes. Also, make sure you peel off the yellow-like plastic coating from inside the gizzard. Most often, before being sold, it's already peeled.
- Ripe Plantains: They should be ripe but firm. Soft plantains will result in mushy fried dodo. Cut into cubes. Plantain fans will also enjoy our born house planti or Cameroonian sese plantains.
- Fresh Ingredients and Herbs: Red bell peppers, scotch bonnets, ginger, garlic, celery, onion, tomatoes, basil, and parsley. I also used leeks, which can substituted for green onion. You mustn't use all the herbs mentioned above. Use any herb.
- Spices: Salt, bouillon, black pepper, curry powder
Important Recipe Tips
- Oil should be 3 inches deep to fry the plantains and gizzard.
- Gizzard tends to be rubbery and stiff when over-fried. Here is the secret: in a pot of hot oil, add the gizzard, stir and fry for 30 seconds to 1 minute and take it out. At this point, it has changed its colour, which is what you want to achieve.
- Also, make sure you peel off the yellow-like plastic coating from inside the gizzard. Most often, before being sold, it's already peeled.
- Fry plantains until golden brown but still soft.
How To Make Gizdodo With Pictures
This summarizes how to make gizdodo, but the detailed recipe is at the end of this post.
- Cut the plantains into "cube-like chunks" and cut each gizzard into 2.
- Season and boil gizzard until tender. Remove it from the broth and set aside.
- Fry the gizzard in hot oil for a few minutes.
- Fry the plantains until golden brown.
- Coarsely blend the bell peppers, onion, habanero peppers and tomatoes.
- Add oil to a pot and cook the blended mix until the water dries and the oil floats.
- Add the seasonings and herbs.
- Add the fried plantains and gizzard; stir until it's coated with the sauce.
- Serve with a side of choice.
What Can I Serve With Gizdodo?
It can be eaten as it is. It can be served with white rice or jollof rice.
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Gizdodo (Peppered Gizzard and Plantains)
Equipment
- Frying pan
- Strainer frying spoon
- Food Processor or blender
- Pot or pan
Ingredients
To Boil The Gizzard
- 2 lb 1kg Chicken gizzard washed
- 1 teaspoon Salt
- ½ teaspoon Seasoning powder or bouillon
- ¼ teaspoon Curry powder
- ¼ Onion sliced or 1 tablespoon onion powder
- Water to boil
For The Gizdodo
- 1 Ripe plantains cut into square chunks
- 2 medium Tomatoes
- 3 large Red bell peppers Blend 2 and dice 1
- 4 Garlic cloves minced
- 2 Habanero peppers adjust accordingly
- 1 large Onion
- ½ teaspoon Curry powder
- 1 teaspoon Salt
- ¼ teaspoon Black pepper optional
- 1 tsp Seasoning powder
- 2 sprigs Thyme
- Basil, leeks and celery Use one, all or any fresh herbs—some to garnish.
- Cooking oil to deep fry and to cook Gizdodo.
Instructions
- Add the gizzard, salt, bouillon, curry powder and onion. Mix well until coated.
- Add water and boil until tender. Be careful with the amount of water because gizzards release lots of water. Boil until tender for 20 minutes.
- Check the pot often to ensure the water doesn't dry and burn.
- While the gizzard is cooking, add the 2 red bell peppers, onion and tomatoes to a food processor and coarsely blend. Set aside.
- When the gizzard is fully cooked, remove it from the stock and set aside.
- Add oil to another pot over medium heat to deep fry the plantains until golden brown. Remove it and place on absorbent paper.
- Fry the gizzard for 30 seconds to 1 minute ONLY. See notes. Remove it and place it on absorbent paper.
- Reduce the oil to about ½ cup or add ½ cup to a separate pot over medium heat.
- Add the blended mix and cook until some of the water dries or the oil floats.
- Add the curry powder, salt, bouillon, thyme, black pepper and stir well.
- Add the fried plantains, gizzard, diced red bell peppers, and some fresh herbs. Keep stir-frying till it's well coated with the sauce for about 2 minutes.
- Remove from the heat and serve on a plate or with any side.
Video
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Bilikis says
This recipe is the best,comparing to the ones have being seeing
Bilikis says
Super delicious.Thanks for the recipe ma
Bilikis says
Wow.Atlast I know how to make Gizdodo
Grace says
The recipe is da bomb!!!
As a plantain lover, I appreciate that I can also enjoy my plantain in this well balanced dish.
thanks so much, sis. I appreciate it.