Gizdodo (Peppered Gizzard and Plantains)

🧂 Ingredients

• 2 lb 1kg Chicken gizzard

  washed
• 1 teaspoon Salt
• ½ teaspoon Seasoning powder

  or bouillon
• ¼ teaspoon Curry powder
• ¼ Onion

  sliced or 1 tablespoon onion powder
• Water to boil
• 1 Ripe plantains

  cut into square chunks
• 2 medium Tomatoes
• 3 large Red bell peppers

  Blend 2 and dice 1
• 4 Garlic cloves

  minced
• 2 Habanero peppers

  adjust accordingly
• 1 large Onion
• ½ teaspoon Curry powder
• 1 teaspoon Salt
• ¼ teaspoon Black pepper

  optional
• 1 tsp Seasoning powder
• 2 sprigs Thyme
• Basil, leeks and celery

  Use one, all or any fresh herbs—some to garnish.
• Cooking oil

  to deep fry and to cook Gizdodo.

Instructions

• 1 Add the gizzard, salt, bouillon, curry powder and onion. Mix well until coated.
• 2 Add water and boil until tender. Be careful with the amount of water because
  gizzards release lots of water. Boil until tender for 20 minutes.
• 3 Check the pot often to ensure the water doesn't dry and burn.
• 4 While the gizzard is cooking, add the 2 red bell peppers, onion and tomatoes to
  a food processor and coarsely blend. Set aside.
• 5 When the gizzard is fully cooked, remove it from the stock and set aside.
• 6 Add oil to another pot over medium heat to deep fry the plantains until golden
  brown. Remove it and place on absorbent paper.
• 7 Fry the gizzard for 30 seconds to 1 minute ONLY. See notes. Remove it and place
  it on absorbent paper.
• 8 Reduce the oil to about ½ cup or add ½ cup to a separate pot over medium heat.
• 9 Add the blended mix and cook until some of the water dries or the oil floats.
• 10 Add the curry powder, salt, bouillon, thyme, black pepper and stir well.
• 11 Add the fried plantains, gizzard, diced red bell peppers, and some fresh herbs.
  Keep stir-frying till it's well coated with the sauce for about 2 minutes.
• 12 Remove from the heat and serve on a plate or with any side.

Nutrition Info