How to Make Gizdodo (Gizzard and Plantain)

Gizddodo is a combination of plantains and gizzard. Chicken gizzards are best used for this recipe but you can also substitute it for turkey or duck gizzards. Gizdodo is an increasingly popular dish in Nigerian homes and parties. It is usually served with rice dishes but it also makes a perfect “small chops” snack or starter at Nigerian parties.

Gizdodo (gizzard dodo) is just another name for ripe plantain. It is easy to deduce from the name that this meal will be basically made of gizzards and ripe plantain. This dodo gizzard dish has been without a doubt one of the most popular dishes ordered in restaurants, so if you see it on a buffet menu don’t be flustered, it is just your normal gizzard and plantain with a yummy spicy twist.

Gizdodo

The sweetness of the plantain and the crunchiness of the gizzard seem to do an amazing job impressing everyone. It is typically served as an appetizer at a Nigerian wedding or as a side dish. Gizdodo is a simple side dish that is often served with rice, especially Jollof rice. This recipe is great for mid-week or weekend dinner because it is so straightforward and of course very tasty.

Boiled pieces of gizzard are deep-fried and mixed fried plantains poured over a simmering pepper and tomato sauce. Tossed with onions, green bell peppers, yellow bell peppers and orange bell peppers, if you don’t like red and green bell peppers, you can toss it in whatever veggies you want. You can also like to make this a side to your weekend lunch especially with Jollof rice or Fried rice. You might also want to try my Jollof rice or Fried rice recipes. You could need much oil. The ingredients below are for making gizdodo.

Ingredients

  • 1 pound of chicken gizzard
  • 1 big ripe plantain
  • 3 plum tomatoes
  • 2 Habanero pepper
  • Green bell pepper, orange bell pepper and yellow bell peppers
  •  1 teaspoon of ground crayfish
  • 1 large onion bulb
  • 1 garlic clove or half teaspoon garlic powder
  • 1 teaspoon of curry and thyme powder divided into two
  • Enough vegetable oil for frying
  •  2 seasoning cubes
  • Salt to your taste
  • Water for boiling the gizzard
  • Chicken stock

Preparation

  • Clean the gizzard by removing the yellow lining. Then wash the gizzards with salted water to get rid of the dirt, then rinse the gizzards in clean running water.
  • Put the clean gizzards inside the cooking pot add onions, garlic, 1 seasoning cube, curry powder, thyme and salt to taste. Add water to the same level as the gizzards and cook for 40 minutes or until tender and soft.
  • Peel and cut the plantain into small cube pieces, sprinkle salt and fry until golden brown. Transfer onto a sieve.
  • Fry the gizzards in the same oil till brown and also transfer onto a sieve lined with a paper towel to absorb excess oil.
  • Heat up about 4 tbsp of cooking oil into a pan, add and stir-fry the onions for just a minute. Add the diced tomatoes and minced habanero pepper fry a bit and add crayfish but remember the crayfish here is optional, you can skip it if you want.  Fry for about 2 to five minutes.
  • If it gets too thick you can add chicken stock or water to loosen it up if there is a need to. Add 1 seasoning cube, curry powder, thyme and salt to your taste.
  • Add the fried gizzards to the sauce and simmer for a minute to soak in the sauce, the fried plantains and diced bell peppers. Thoroughly stir everything together, leave to simmer for about 3 to 5 minutes.
  • And your meal is ready.
  • Gizdodo or dodo gizzard can be severed by itself or with Jollof rice, coconut rice, fried rice, couscous, spaghetti or plain boiled white rice or any other meal of your choice. The choice is yours!

Tips

  • This gizdodo recipe requires the use of enough oil for deep frying. For a healthier option, grill the gizzards in the oven until brown.
  • If you have chicken stew you won’t need the tomatoes and peppers.
  • If you buy your gizzards pre-packed, it is possible that the yellow lining won’t be there, just give it a simple wash in salted water, rinse and strain.
  • While chicken gizzards are good for this recipe but you can also achieve success using turkey gizzards.
  • You can also use plum tomatoes for this recipe or use any other tomatoes sauce for replacement.
  • Most times, store gizzards are not well cleaned, be careful to check for the lining that covers the gizzards making sure it is peeled.
  • A gizzard is a tough meat and most people assume that it doesn’t absorb any of the seasonings while cooking. But you should season the gizzards properly using as much seasoning as you are comfortable with and let the stock dry as it cooks the meat. You will be amazed at how tasty your gizzards will be.
  • Be careful not over fry the gizzards because the longer you fry the tougher the outer layer of your gizzards becomes.

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