Spicy Gizdodo is a mouth-watering Nigerian dish made with gizzards, ripe plantain (dodo), and peppered sauce. It uses various blends of pepper which enhances its spiciness. If you don’t love pepper, you can reduce the quantity of the pepper to achieve a moderate taste.
Ingredients:
- Chicken gizzards
- Ripe plantain
- Onion
- Garlic
- Ginger
- Deseeded tatashe pepper
- Scotch bonnet pepper
- Seasoning cubes
- Curry powder
- Thyme
- Cayenne pepper
- Green and yellow bell pepper
- Spring onion
- Vegetable oil
- Salt
- Ground crayfish (optional)
How to Prepare
- Remove the inner lining from gizzards, wash with clean water and add to a skillet.
- To the gizzard, add thyme, curry powder, cayenne pepper, garlic, onion, salt and mix all together. Do not add water. Set on medium heat and cook for about 10 minutes to season.
- Next, add water to the seasoned gizzard, enough to slightly cover it and allow to boil until gizzard is soft and tender.
- Scoop out gizzards and cut into preferred bite-sized pieces.
- Deep fry till brown ensuring they are not too dry/crisp and set aside.
- Cut your ripe plantain into cubes. Add salt and deep fry in the oil used to fry the gizzards.
- In a blender, add onion, deseeded tatashe pepper, scotch bonnet pepper, garlic and ginger and blend into a coarse mixture.
- Mildly heat vegetable oil in a skillet, add sliced onion and chopped garlic and fry. Optionally, you can add a tablespoon of ground crayfish.
- Add the blended pepper mixture and fry on medium heat for about 10 minutes.
- Add thyme, curry powder and seasoning cube. Stir well and allow to fry till liquid has evaporated leaving you with a thicker dark sauce that has a slight layer of oil on top.
- Add the fried gizzards to the peppered sauce and stir to coat properly. Allow it to simmer for about 5 minutes.
- Then add the fried plantain and mix together.
- Finally, add the diced onion and coloured bell pepper. Stir then add the chopped spring onion.
- Your spicy gizdodo is ready.
You can serve with rice as a meal or as small chops in events.