Gizdodo

Name: Gizdodo
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 1 serving
Cuisine: African
Ingredients: 120 g chicken gizzards; 1 ripe plantain; 1 red bell pepper; 1 scotch bonnet; 1 onion; 1 tbsp tomato paste; 250 ml vegetable oil; 1 tbsp vegetable oil; 0.5 stock cube; 0.5 tsp curry powder; 0.5 tsp dried thyme; 1 bay leaf; salt; 1 spring onion

A Nigerian party favourite of tender chicken gizzards and golden fried plantain tossed in a thick, glossy pepper sauce of tatashe, scotch bonnet and tomato. Smoky, sweet and hot all at once, eaten as a small chop or alongside jollof rice.

Snacks Sides 8g+ fibre

65 min15 prep · 50 cookMedium772 kcalper serving

Method

Rinse 120 g of chicken gizzards well, peeling off any tough yellow membrane, and put them in a small saucepan with 0.5 onion roughly chopped, 1 bay leaf and a good pinch of salt. Add water to cover by 2 cm, bring to the boil, then simmer covered over low heat for 30-35 minutes until a knife slides in easily.
Drain the gizzards, reserving 3 tbsp of the cooking liquid, discard the bay leaf and cut the gizzards into bite-sized pieces. Meanwhile blend 1 deseeded red bell pepper, 1 scotch bonnet and the remaining 0.5 onion to a coarse, thick paste — leave a little texture rather than making it watery.
Peel 1 ripe plantain and cut into 2 cm cubes. Heat the deep-frying oil in a small deep pan to 170C (a cube should sizzle briskly on contact) and fry the plantain in one layer for 3-4 minutes, turning once, until deep golden with caramelised edges. Lift out with a slotted spoon onto kitchen paper and season with a little salt.