Gizdodo with a Twist

Ingredients

• 500g (1.1 lb) chicken gizzards 500g (1.1 lb) chicken gizzards
• 2 ripe plantains 2 ripe plantains
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 bell peppers (red and green), diced 2 bell peppers (red and green), diced
• 2 scotch bonnet peppers, finely chopped 2 scotch bonnet peppers, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon thyme 1 teaspoon thyme
• 1 teaspoon curry powder 1 teaspoon curry powder
• 1 teaspoon paprika 1 teaspoon paprika
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 30g, 12g
• Protein: 24g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the grill to medium-high heat.
2. 2.
   Grill the plantains until they are slightly charred on both sides. Remove from the grill and set aside.
3. 3.
   In a large pot, boil the chicken gizzards in salted water until tender. Drain and set aside.
4. 4.
   Heat the vegetable oil in a skillet over medium heat. Add the chopped onions and sauté until translucent.
5. 5.
   Add the diced bell peppers, scotch bonnet peppers, and minced garlic to the skillet. Sauté for a few minutes until the peppers are slightly softened.
6. 6.
   Stir in the thyme, curry powder, and paprika, and cook for another minute.
7. 7.
   Add the diced tomatoes to the skillet and simmer for 5 minutes.
8. 8.
   Add the grilled plantains and cooked gizzards to the skillet. Stir well to combine.
9. 9.
   Season with salt and pepper to taste. Simmer for an additional 10 minutes to allow the flavors to meld together.
10. 10.
    Garnish with fresh cilantro and serve hot.

Treat your ingredients with care...

• Plantains — Choose ripe plantains with yellow skin and some black spots for the best flavor and sweetness. Grilling them adds a smoky touch, but you can also pan-fry or bake them if a grill is not available.

Tips & Tricks

• For an extra kick of heat, leave the seeds in the scotch bonnet peppers. Adjust the amount according to your spice tolerance.
• If you prefer a milder version, you can substitute the scotch bonnet peppers with milder chili peppers.
• Serve Gizdodo with a side of Jollof Rice or Fried Rice for a complete Nigerian meal experience.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated for a quick and delicious meal.
• Feel free to customize the dish by adding other vegetables such as carrots or peas.

Serving advice

Gizdodo is best served hot as a main course or as a side dish. It pairs well with steamed white rice, yam, or plantain fufu. Garnish with fresh cilantro for a pop of color and added freshness.

Presentation advice

To make the dish visually appealing, arrange the grilled plantains and gizzards on a serving platter, and pour the tomato-based sauce over them. Sprinkle some chopped cilantro on top for an extra touch of elegance.