Nigerian Gizzard And Plantain Recipe

Gizdodo/Dodo Gizzards are begat names for a Nigerian dish arranged with a blend of gizzards and plantains (dodo).

Gizzard And Plantain Recipe - Gizdodo
Gizzard And Plantain Recipe – Gizdodo

Gizdodo is the combination of plantains and Gizzards (chicken Gizzards) and Plantains mixed in Pepper Sauce. This recipe is great for mid-week or weekend dinner because it’s so straightforward and of course tasty.

Chicken gizzards is best utilized for this formula, however, you can likewise substitute it for turkey or duck gizzards. Concerning the plantains, I’ll very suggest ready plantains with some dark spots(on the skin), however not excessively ready, so you don’t wind up with a less engaging dinner.

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Gizdodo is otherwise called Gizzards and dodo, or Gizzdo , so on the off chance that you see it on a smorgasbord menu, don’t be flustered…it’s simply your ordinary gizzards and plantain…with a yummy hot wind

Gizdodo Recipe

Gizdodo recipe. Gizzard and plantain with meat sauce:

Course Main Course
Cuisine Nigerian 
Keyword gizdodo recipe 
Prep Time 15 minutes 
Cook Time 1 hour 30 minutes 
Total Time 1 hour 45 minutes 
Servings 3 people 
Author eleanorajoku

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  • 3 lbs Chicken Gizzard
  • 2 lbs beef stew meat optional
  • 6 large plantains diced
  • 1 litre canola oil
  • 2 cups chopped red onions
  • 2 red bell peppers
  • 3 habanero peppers
  • 2 large red onions
  • 1 6oz can tomato paste
  • 1 cup beef stock
  • 1 14.5oz canned hunts diced tomatoes
  • 1 tbsp Maggie seasoning
  • 1 tbsp salt
  • 1/2 tsp cayenne pepper
  • 1/2 tsp curry powder
  • 1/2 tsp thyme

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  1. Blend canned diced tomatoes, red bell peppers, habanero peppers and large red onions until you achieve a slightly smooth consistency. (Make sure you do not over blend). Set aside
  2. Add about 1 tbsp of salt to your diced plantains and set aside
  3. To a medium sized pot, add in your chicken gizzard, 1 cup chopped red onions, 1/2 tsp maggie, 1/2 tsp thyme, 1/2 cayenne pepper, 1/2 salt, 1/2 tsp curry powder, 1 cup water and boil. Once chicken gizzard is fully cooked, extract the stock and set aside.
  4. To a large frying pan, pour in about 1 litre of canola oil and fry your boiled gizzard. Set aside once done.
  5. Add about 1 tbsp of salt to your diced plantains and mix. Fry the plantain in the same oil as gizzard and set aside once finished.
  6. To a medium sized pot, heat up about 2 tbsp of canola oil
  7. Throw in one cup of chopped red onion and fry until the redness starts to fade.
  8. Add in your tomato paste and fry for about 10-15 minutes, stirring occasionally to avoid burning
  9. Add in your blended mixture, 1/2 tsp Maggi, 1/2 tsp cayenne pepper, 1/2 tsp thyme, 1/2 tsp curry powder. Combine and fry for about 30 minutes, continuously stirring to avoid burning.
  10. Add beef stock and salt. Allow to cook for an additional 10 minutes
  11. Add in your fried gizzard and plantain. Combine thoroughly and cook for an additional 3 minutes.
  12. Serve and enjoy

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