Gizdodo / Dodo Gizzardsare coined names for a Nigerian dish prepared with a combination of gizzard and plantain. Chicken gizzards are best used for this recipe, but you can also substitute it for turkey or duck gizzards. As for the plantains, I’ll highly recommend ripe plantains, but not overly ripe, so that you don’t end up with a less appealing meal.
Gizdodo is also known as Gizzards and dodo, or Gizzdo, so if you see it on a buffet menu, don’t be flustered. it’s just your normal gizzards and plantain, with a yummy spicy twist.
Ingredients for Gizdodo
Large Roma Tomatoes (fresh)
Habanero Pepper (Atarado)
Red bell and Green pepper
Curry and thyme
Vegetable oil (enough for frying)
Note: if you have chicken stew, you won’t be needing the tomatoes and pepper
- Clean the Gizzards by removing the yellow lining. Then wash the gizzards with salted water or lemon juice. Scrub well to get rid of any dirt. Then Rinse the gizzards in running water, strain and set aside.
- You can cut the cooked gizzards into smaller bite sizes.
- Place the cleaned gizzards
into a pot, pour enough water
to half the level of the gizzards. Season with half onion bulb, garlic, one stock cube, thyme, curry and salt to taste. Cook until tender and set aside.
- Next, Cut the plantains into cubes, just like it was done here and fry in hot vegetable oil and transfer into a sieve. Fry the gizzards in the same oil until brown and also Transfer onto a sieve lined with paper towels to absorb excess oil.
- Chop the tomatoes and peppers and blend coarsely. Heat up some oil, add chopped onions, fry a bit and add the ground crayfish, Stir-Fry for 5 seconds and then pour the blended mix into the pot and fry for about 10-15 minutes or until the sour taste is lost. Then add one stock cube and salt to taste. Simmer for 2 minutes. And set aside
- Add the fried gizzards to the sauce and simmer for 1 minute to soak in the sauce. Add the fried plantains, chopped onions, green & red peppers. Mix thoroughly and put off the heat.
- Wash gizzards properly with warm water and some salt- there’s a yellow lining in the gizzard, please take it off.
- Add gizzards to the pot, season as you normally would – with salt, thyme, curry, onions, Maggi and allow cook for about 40 minutes.
- Cut ripe plantain into cubes (it doesn’t have to be perfect cubes) and deep fry. The healthy option is to put it in the oven but it isn’t dodo if it doesn’t go into that big pot of oil.
- Blend your tomatoes, onions and ata rodo. If you like you can add tatashe to add more color to it. I love the flavor of those green chili’s so I used that. After blending I drained the water with a sieve. You can choose to boil the blended tomatoes (all we’re trying to end up with is stew)
- Cut your cooked gizzards into smaller pieces to it can match your cubed plantains, then fry till it’s brown. Again, if you’re team fit fam you can choose to grill instead of fry.
- In the oil used to fry the gizzard, add some curry first, then thyme, then onions and chopped green pepper (your whole neighborhood will be wondering where the tantalizing aroma is coming from) add your tomato mixture and allow to fry.
- When it is cooked, pour in your fried gizzards, add some of the stock (that’s why I make sure my stock is properly thick to reduce the quantity). Taste for salt. Cover and allow the gizzard and stew to cook together for about 3 minutes.
- Finally, add the dodo (that’s if you’ve not finished pinching it), Combine together, allow simmer.
Your Meal is Ready