Spicy Gizdodo is a mouth-watering Nigerian dish made with gizzards, ripe plantain (dodo), and peppered sauce. It makes use of varied blends of pepper which boosts its spiciness. If you don’t love pepper, you’ll be able to cut back the amount of the pepper to obtain a reasonable style.
- Chicken gizzards
- Ripe plantain
- Deseeded tatashe pepper
- Scotch bonnet pepper
- Seasoning cubes
- Curry powder
- Cayenne pepper
- Green and yellow bell pepper
- Spring onion
- Vegetable oil
- Ground crayfish (non-obligatory)
How to Prepare
- Remove the internal lining from gizzards, wash with clear water and add to a skillet.
- To the gizzard, add thyme, curry powder, cayenne pepper, garlic, onion, salt and blend all collectively. Do not add water. Set on medium warmth and cook dinner for about 10 minutes to season.
- Next, add water to the seasoned gizzard, sufficient to barely cowl it and permit to boil till gizzard is gentle and tender.
- Scoop out gizzards and minimize into most popular bite-sized items.
- Deep fry until brown making certain they aren’t too dry/crisp and put aside.
- Cut your ripe plantain into cubes. Add salt and deep fry within the oil used to fry the gizzards.
- In a blender, add onion, deseeded tatashe pepper, scotch bonnet pepper, garlic and ginger and mix into a rough combination.
- Mildly warmth vegetable oil in a skillet, add sliced onion and chopped garlic and fry. Optionally, you’ll be able to add a tablespoon of floor crayfish.
- Add the blended pepper combination and fry on medium warmth for about 10 minutes.
- Add thyme, curry powder and seasoning dice. Stir nicely and permit to fry until liquid has evaporated leaving you with a thicker darkish sauce that has a slight layer of oil on high.
- Add the fried gizzards to the peppered sauce and stir to coat correctly. Allow it to simmer for about 5 minutes.
- Then add the fried plantain and blend collectively.
- Finally, add the diced onion and colored bell pepper. Stir then add the chopped spring onion.
- Your spicy gizdodo is prepared.
You can serve with rice as a meal or as small chops in occasions.