Giz Dodo (Nigerian Gizzard and Plantain Stew)

Ingredients

• 1 kg Chicken Gizzards (cleaned, yellow lining removed)
• 1 medium Onion (chopped for gizzard cooking)
• 4 cloves Garlic (minced; 2 for gizzards, 2 for sauce)
• 3 Chicken Stock Cubes (low‑sodium; 2 for gizzards, 1 for sauce)
• 2 tablespoons All‑Purpose Seasoning (seasoned blend; 1 tbsp for gizzards, 1 tbsp for sauce)
• 1 tablespoon Curry Powder
• 1 teaspoon Thyme (dried)
• 1 tablespoon Dry Pepper (Cayenne)
• 1 teaspoon Black Pepper
• 1 teaspoon Sea Salt (healthier than table salt)
• 6 Ripe Plantains (Dodo) (peeled and cut into quarters)
• 6 Red Bell Peppers (for sauce only)
• 3 Scotch Bonnet Peppers (adjust to heat tolerance)
• 2 White Onion (chopped for sauce)
• 2 Red Onion (half for sauce, remainder for garnish)
• 1 inch Ginger (thumb‑size piece, grated)
• 1 tablespoon Ground Crayfish (adds authentic umami)
• 1 tablespoon Palm Oil (for flavor)
• 2 cups Vegetable Oil (for deep frying)
• 4 Colored Bell Peppers (Red, Yellow, Green) (sliced for garnish)
• 2 Spring Onions (chopped for garnish)

Instructions

1. Clean the Gizzards

   Rinse the chicken gizzards under cold water, remove the yellow lining and any excess fat.

   Time: PT5M

2. Sear Gizzards with Aromatics

   In the large pot over medium‑high heat, add the chopped onion and minced garlic. Add the cleaned gizzards, then sprinkle the chicken stock cubes, curry powder, dry pepper, all‑purpose seasoning, thyme, black pepper and sea salt. Stir and sear for about 5 minutes without adding water.

   Time: PT5M

   Temperature: Medium‑high

3. Simmer Gizzards in Water

   Pour enough hot boiled water to fully cover the gizzards. Bring to a boil, then reduce to a simmer. Cook until the water has mostly evaporated and the gizzards are tender, about 40 minutes.

   Time: PT40M

   Temperature: Medium

4. Cut Gizzards

   Remove the gizzards from the pot, let them cool slightly, then cut into bite‑sized pieces (not too small).

   Time: PT5M

5. Prepare Plantains

   Peel the ripe plantains and cut each into quarters.

   Time: PT5M

6. Fry Gizzards

   Heat the vegetable oil in the deep‑fry pan to medium‑high. Fry the gizzard pieces in batches until golden brown, about 7‑10 minutes per batch. Remove and set aside on paper towels.

   Time: PT10M

   Temperature: Medium‑high

7. Fry Plantains

   Using the same oil, fry the plantain quarters until they turn a golden‑yellow brown, roughly 10 minutes. Drain on paper towels.

   Time: PT10M

   Temperature: Medium‑high

8. Blend Pepper Sauce

   In a blender, combine the six red bell peppers, three Scotch bonnet peppers, two white onions, two garlic cloves, and the thumb‑size piece of ginger. Add a splash of water and pulse on intervals until the mixture is coarse with no large chunks.

   Time: PT5M

9. Sauté Base of Sauce

   In the large pot, heat palm oil together with a little vegetable oil. Add the sliced half red onion and sauté until softened, about 5 minutes.

   Time: PT5M

   Temperature: Medium

10. Add Crayfish

    Stir in the ground crayfish and fry for another 2 minutes until the mixture bubbles and the raw smell disappears.

    Time: PT2M

    Temperature: Medium

11. Cook Pepper Mixture

    Pour the blended pepper mixture into the pot. Fry on medium‑high, stirring frequently, for about 10 minutes so the oil separates from the peppers.

    Time: PT10M

    Temperature: Medium‑high

12. Season and Reduce Sauce

    Add one chicken stock cube, a pinch of sea salt and a tablespoon of all‑purpose seasoning. Continue cooking uncovered on high heat for 15‑20 minutes (use 18 minutes) until the liquid evaporates, leaving a thick, dark red sauce with a thin oil layer on top.

    Time: PT18M

    Temperature: High

13. Combine Gizzards with Sauce

    Add the fried gizzards to the pot, stir to coat, and let simmer on low heat for 5‑7 minutes (use 6 minutes) so flavors meld.

    Time: PT6M

    Temperature: Low

14. Add Fried Plantains

    Gently fold the fried plantain quarters into the sauce and cook for another 5 minutes.

    Time: PT5M

    Temperature: Medium

15. Prepare Garnish

    Slice the remaining colored bell peppers, chop the remaining red onion and spring onions.

    Time: PT5M

16. Finish with Fresh Vegetables

    Add the sliced bell peppers, chopped red onion and spring onions to the pot. Cook uncovered for 2‑3 minutes (use 3 minutes) until they are just tender but still crisp.

    Time: PT3M

    Temperature: Medium

17. Serve

    Transfer the Giz Dodo to a serving platter and enjoy hot, paired with rice or on its own.

    Time: PT0M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

30 g

Fat

15 g

Fiber

4 g