Gizdodo (Peppered Fried Gizzards & Plantain) VIDEO
Upgrade your fried chicken gizzard dishes with this deliciously vibrant saucy and savory recipe!
Servings: 6
Calories: 396kcal
Ingredients
For the fried gizzards
- 1 kg chicken gizzard
- 1 onion (small-sized)
- 1 tsp curry powder
- 1 tsp thyme
- 1 tsp salt
- 1 cube stock (or 1 tsp all-purpose seasoning)
- sunflower oil (enough for deep frying)
For the sauce
- 1 onion (small-sized)
- 1 tin tomato plum
- 2 scotch bonnet (optional) or use less
For the gizdodo
- chicken gizzards (cooked and fried)as seen above.
- sauce (as prepped above)
- ½ red bell pepper (medium-sized) diced.
- ½ yellow bell pepper (medium-sized) diced.
- ½ green bell pepper (medium-sized) diced.
- 1 stock cube (or 1 tsp all-purpose seasoning)
- sunflower oil (enough for deep frying)
- 1 plantain (ripe)
Instructions
- Cook the gizzards.Place the pot of the properly rinsed gizzards on medium heat. Add water, onions, curry powder, thyme, stock cubes, salt, and mixed together. Cook for 10 to 15 minutes or until tender. Drain the gizzard stock.
- Prepare the sauce. Blend or chop the tomatoes, scotch bonnets, and onion.
- Fry the plantain.Cut out the ends of the plantain, peel it, and slice it into small cubes. Place a pot on medium heat and pour oil. To test if the oil is ready, the plain should sizzle and float to the top. Fry the rest of the plantain cubes until golden brown. Stir occasionally to prevent burning. Set it aside.
- Fry the gizzards.Deep fry the cooked gizzards in the same pot. Wait until the gizzards become dry and crispy. Remove them from oil and set the oil aside for later use.
- Cook the gizdodo.Place a pot on medium heat and pour some of the oil from deep frying. Add the blended sauce to cook. Season it with thyme, curry powder, and gizzard stock. Cover and leave the cook for 10 minutes. Add the fried gizzards to the sauce. Let it cook for 3 minutes. Toss in the fried plantains and the mixed bell peppers. Leave to simmer over low heat for 2 minutes.
Video
Notes
- Store the chicken gizzards properly to ensure freshness.
- Use ripe but firm plantains for a sweeter dish.
- The oil is ready when the plantain sizzles and floats to the top.
Nutrition
Serving: 1 (of 6) | Calories: 396kcal | Carbohydrates: 6g | Protein: 64g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 903mg | Sodium: 1041mg | Potassium: 751mg | Fiber: 1g | Sugar: 2g | Vitamin A: 934IU | Vitamin C: 68mg | Calcium: 69mg | Iron: 10mg