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)
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.
Notes
Your yummy gizdodo is ready
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: TSJ’s recipe
- Method: Slow pot cooking / frying
- Cuisine: TSJ’s recipes
Nutrition
- Serving Size: 4-5 adults
- Calories: 2002.5kcal
- Sugar: 117.4g
- Sodium: 1491.6mg
- Fat: 64.0g
- Saturated Fat: 2.8g
- Unsaturated Fat: 2.6g
- Trans Fat: 2.0g
- Carbohydrates: 222.8g
- Fiber: 25.9g
- Protein: 105.9g
- Cholesterol: 1200mg
