Name: Mouth Watering Gizdodo
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Gizdodo
Cuisine: TSJ’s recipes
Ingredients: 0.5Kg Frozen chicken Gizzard (I love Chicken gizzard); 3 Ripe Plantains (please don’t use unripe plantain o); 1 Large Onion; 2 Large Tomatoes; Jalapeño peppers ( Bawa/long tatashe ) The Bawa is optional, you can skip it if you so desire, mix the peppers in your desried proportions.; Two medium sized green pepper; Sweet bell peppers (1/2 Yellow and 1/2 Orange) The orange is hard to find so if it’s just the yellow available that’s still fine; Scotch Bonnet (Ata rodo) I use only a little of this, I can’t handle too much heat in meals biko; 1 cup gizzard Stock; 4 Bouillon Cubes (knorr chicken cubes); Salt to taste; Vegetable oil; Spices (Suya, paprika, thyme); Pepper onions (Gino tomato)

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Is Gizdodo a foreign delicacy to you?

Perhaps it isn’t, but do you have to spend hard earned money satisfying your Gizdodo cravings due to lack of the necessary cooking knowledge?

Not to worry, things are about to change. I come bearing yummy gifts and the ultimate gizdodo knowledge that would forever be treasured.

So what is Gizdodo?

This dish is a Nigerian Luxury involving the sweet mash up of Dodo ( Ripe plantain) and some succulent, well fried gizzard, marinated in delicious peppered sauce.

We must all agree that ‘Gizdodo’ is a funky name that was originated simply by joining the two main stars of the meal party; Gizzard and plantain!

The origin of this dish is most definitely Nigerian. I remember my first experience with the meal. It was at an event where the caterers wowed the guests with their tasty Gizdodo.
The beauty of this dish is that, it could either be served on its own or paired with white rice, pasta, and even Yam for a more filling experience. The possibility of biting your tongue multiple times while consuming this meal is very high!

Yes it is that delicious! You have been warned.

It’s about time to drop that recipe like it’s hot

Full Ingredient List

0.5Kg Frozen chicken Gizzard (I love Chicken gizzard)
3 Ripe Plantains (please don’t use unripe plantain o)
1 Large Onion
2 Large Tomatoes
Jalapeño peppers ( Bawa/long tatashe ) The Bawa is optional, you can skip it if you so desire, mix the peppers in your desried proportions.
Two medium sized green pepper
Sweet bell peppers (1/2 Yellow and 1/2 Orange) The orange is hard to find so if it’s just the yellow available that’s still fine
Scotch Bonnet (Ata rodo) I use only a little of this, I can’t handle too much heat in meals biko
1 cup gizzard Stock
4 Bouillon Cubes (knorr chicken cubes)
Salt to taste
Vegetable oil
Spices (Suya, paprika, thyme)
Pepper onions (Gino tomato paste)

STEPS

Please note that though Gizdodo recipes might differ across borders, they all have similar workings with the addition or omission of one or two ingredients, or with the omission and addition of one or two steps. It’s all a matter of preference really.

Let me share with you, the special steps I take when making my sumptuous Gizdodo.

I start by cooking my Gizzard. After thoroughly cleaning/ rinsing my gizzard, I transfer it into a clean pot and add enough water to cook it along with some onions (to tenderize), Bouillion cubes for taste, suya spice, thyme and curry before bringing to a boil.
After cooking the gizzard well, I separate it from the stock and set aside.
At this point, I prep my peppers. My green pepper, Tomatoes, Jalapeño peppers and scotch bonnet pepper all align in my blender for a rough blend.
The next thing to do is chop my onions and sweet bell pepper along with one of the medium sized green peppers. Then I prep lightly with a pinch of salt and set aside.
My ripe plantains then proceed into being chopped to small chunks before frying till golden brown. After frying, I set aside.
It’s now time to fry my gizzard ( I season lightly by rubbing some more paprika pepper and Gino pepper onions paste before frying)
After the gizzard is fried, it is safe to get into the final workings to this magic.
In a clean pot, I pour about 2-3 tablespoons of vegetable oil along with my chopped onions, green peppers and sweet bell peppers and sauté for a few seconds before going in with my Gino pepper onion paste.
Then I pour in my roughly blended pepper mix which should be substantial enough to cover for the quantity of plantain and gizzard available. If not, I add a bit of the gizzard stock to give it some bulk.
Of course, I come through with my seasoning, Bouillion cube, paprika pepper, Suya pepper, and thyme to spice things up.
For the final touch, I throw in my fried plantain and gizzard and give the delicious ingredients a good mix. Then I allow the juices to mingle in the pot for a few more minutes, adjusting for taste when necessary.
Voila! My mouth watering Gizdodo is ready.

After cooking this amazing recipe, make sure to serve warm or hot lol! Na you Sabi, just don’t burn your tongue and palate from impatience.

I am a 💯 percent confident that you would absolutely love this meal. I can hear you screaming the ‘thanks’ already, and of course you are most welcome my darlings.

Mouth Watering Gizdodo

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Author: TSJ
Total Time: 35 mins
Yield: Gizdodo

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Description

Cos Gizdodo is one for the books

Ingredients

Scale

0.5Kg Frozen chicken Gizzard (I love Chicken gizzard)
3 Ripe Plantains (please don’t use unripe plantain o)
1 Large Onion
2 Large Tomatoes
Jalapeño peppers ( Bawa/long tatashe ) The Bawa is optional, you can skip it if you so desire, mix the peppers in your desried proportions.
Two medium sized green pepper
Sweet bell peppers (1/2 Yellow and 1/2 Orange) The orange is hard to find so if it’s just the yellow available that’s still fine
Scotch Bonnet (Ata rodo) I use only a little of this, I can’t handle too much heat in meals biko
1 cup gizzard Stock
4 Bouillon Cubes (knorr chicken cubes)
Salt to taste
Vegetable oil
Spices (Suya, paprika, thyme)
Pepper onions (Gino tomato)

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Instructions

After thoroughly cleaning/ rinsing the gizzard, transfer into a clean pot and add enough water to cook it along with some onions (to tenderize), Bouillion cubes for taste, suya spice, thyme and curry before bringing to a boil.
After cooking the gizzard well, separate from the stock and set aside.
Prep your peppers. Green pepper, Tomatoes, Jalapeño peppers and scotch bonnet pepper all align in the blender for a rough blend.
Chop your onions and sweet bell pepper along with one medium sized green pepper. Then prep lightly with a pinch of salt and set aside.
Chop plantains into small chunks before frying till golden brown, then set aside.
Fry the gizzard ( Season lightly by rubbing some more paprika pepper and Gino pepper onions paste before frying)
After the gizzard is fried, get a clean pot, pour about 2-3 tablespoons of vegetable oil along with the chopped onions, green peppers and sweet bell peppers and sauté for a few seconds before going in with the Gino pepper onion paste.
Then pour in the roughly blended pepper mix which should be substantial enough to cover for the quantity of plantain and gizzard available. If not, add a bit of the gizzard stock to give it some bulk.
Come through with the seasoning, Bouillion cube, paprika pepper, Suya pepper, and thyme to spice things up.
For the final touch, throw in the fried plantain and gizzard and give the delicious ingredients a good mix. Then allow the juices to mingle in the pot for a few more minutes, adjusting for taste when necessary.