Food

How To Make Gizdodo (A Happy Marriage Of Fried Plantain, Fried Gizzard And Peppered Stew)

   

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Gizdodo is a happy marriage of fried plantain, fried gizzard and peppered stew.

I’ve been trying to find the history of the dish but one thing I’m certain of is that, it was made popular by caterers who served them at parties and events.

Usually, it is served at parties as a side dish, or it accompanies some other dishes, but it can be served just by itself. I love gizzard, cooked or fried, I just love the crunch, and it’s like eating beef that taste like chicken with the crunch of a soft cartilage.

Okay, enough of my rant, I craved gizdodo last night but Le hubs ordered beans, so I spent all of today dreaming of dinner.




Recipe

– 1 Kg Frozen Gizzard
– 6 Ripe Plantains
– 2 Large Onions
– 4 Tomatoes
– Jalapeño peppers (Bawa / Sombo / long tatashe ) As many as you want depending on how much heat you can   handle. I used more than 10 pieces
– 1 large sweet bell pepper (I used 1/2 Yellow and 1/2 Orange sweet bell peppers)
– Scotch Bonnet (Ata rodo) as many as you want
– 1 cup gizzard Stock
– 4 Bouillon Cubes (knorr beef cubes in this instance)
– Salt to taste
– Vegetable oil (to fry)

Procedure

1. Rinse gizzard, put in a pot and chop one large onion, and season with bouillon cubes, and salt. Cook till it is well cooked.

2. While your gizzard is cooking prep you other ingredients. Coarsely blended your tomatoes, onion and peppers.

3. You can use as little or as much of any of these ingredients. What we want to get is at least 2 1/2 cups of the coarsely blended pepper. Chop you bell peppers. When the gizzard is cooked, save the stock, chop and fry.

4. Dice up your plantains and fry till golden brown and set aside. (I like to fry my plantain first and use the same oil to fry the gizzard)

5. Using some the oil you fried the gizzard in, in a pot or wok add the pepper blend, add 1 cup of the gizzard Stock, taste for seasoning, if necessary season a little more. Cook with lid off till the water is reduced completely and the pepper starts to fry in the oil, turn the heat down a notch, then add chopped bell peppers.

6. Turn the heat down completely and add the gizzard, stir it in well and add the fried plantain and stir in using a wooden or plastic spoon/ladle so as not to mash up the plantain.

7. Stir in well and turn off the heat. Serve warm.

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Writer – Omolabake Bode Matthew is a wife, mother, unscripted consummate entrepreneur { CEO Fontaine De Vie}, non practicing lawyer, who finds cooking a very therapeutic exercise. Join her as she chronicles some of her therapies on her blog – ounjealadun.com

 

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7 Comments

7 Comments

  1. remboleka@yahoo.co.uk'

    bolanle

    June 28, 2015 at 2:39 pm

    Nice dish. Please which one is sweet bell pepper

  2. Onyinyechukwu Augustine

    Onyinyechukwu Augustine

    March 11, 2017 at 10:39 am

    Yummy!

  3. Chinny Nwachukwu

    Chinny Nwachukwu

    March 11, 2017 at 4:05 pm

    Pls give me this o

  4. Temitope Adelaja

    Temitope Adelaja

    March 11, 2017 at 8:56 pm

    Yummy yummy

  5. Adeola Otegbolade

    Adeola Otegbolade

    March 12, 2017 at 12:05 am

    U see dat dey said peppered stew Chidubem Dubbie Udoji mine was on point den

  6. Oluchi Ihejirika

    Oluchi Ihejirika

    March 12, 2017 at 3:36 pm

    A must try

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