Giz Dodo (Nigerian Gizzard and Plantain Stew)
Giz Dodo (Nigerian Gizzard and Plantain Stew) is a medium Nigerian recipe that serves 6. 350 calories per serving. Recipe by IvonneMuni's Kitchen on YouTube.
Prep: 35 min | Cook: 1 hr 50 min | Total: 2 hrs 45 min
Cost: $31.50 total, $5.25 per serving
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
Clean the Gizzards
Rinse the chicken gizzards under cold water, remove the yellow lining and any excess fat.
Time: PT5M
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
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
Cut Gizzards
Remove the gizzards from the pot, let them cool slightly, then cut into bite‑sized pieces (not too small).
Time: PT5M
Prepare Plantains
Peel the ripe plantains and cut each into quarters.
Time: PT5M
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
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
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
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
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
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
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
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
Add Fried Plantains
Gently fold the fried plantain quarters into the sauce and cook for another 5 minutes.
Time: PT5M
Temperature: Medium
Prepare Garnish
Slice the remaining colored bell peppers, chop the remaining red onion and spring onions.
Time: PT5M
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
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
Dietary info: Gluten‑Free, Dairy‑Free, Nut‑Free, High‑Protein
Allergens: Shellfish (crayfish)
Ingredient Substitutions
- Instead of Chicken Gizzards: Chicken Hearts, Turkey Giblets
- Instead of Onion: Shallot
- Instead of Garlic: Garlic powder (1 tsp)
- Instead of Chicken Stock Cubes: Bouillon powder
- Instead of All‑Purpose Seasoning: Seasoned salt
- Instead of Curry Powder: Curry paste (1 tsp)
- Instead of Thyme: Italian herb blend
- Instead of Dry Pepper (Cayenne): Paprika (for less heat)
- Instead of Sea Salt: Kosher salt
- Instead of Ripe Plantains (Dodo): Ripe bananas (less authentic)
- Instead of Red Bell Peppers: Yellow bell peppers
- Instead of Scotch Bonnet Peppers: Habanero peppers
- Instead of White Onion: Yellow onion
- Instead of Red Onion: White onion
- Instead of Ginger: Ground ginger (1/2 tsp)
- Instead of Ground Crayfish: Shrimp powder
- Instead of Palm Oil: Coconut oil
- Instead of Vegetable Oil: Canola oil, peanut oil
- Instead of Colored Bell Peppers (Red, Yellow, Green): Additional red bell peppers
- Instead of Spring Onions: Chives
Equipment Needed
- Large Pot
- Deep Frying Pan or Pot
- Blender or Food Processor
- Cutting Board
- Chef's Knife
- Wooden Spoon or Spatula
- Ladle (optional)
- Tongs (optional)
- Measuring Spoons
Critical Steps — Do Not Skip
- Removing the yellow lining from the gizzards
- Searing the gizzards without water to lock in flavor
- Frying gizzards and plantains in the same oil for depth of flavor
- Reducing the pepper sauce until thick and oil separates
- Adding fresh bell peppers and onions at the end for texture
Chef Tips from the Video
- Removing the yellow lining from gizzards prevents a bitter taste.
- Using a mix of palm oil and vegetable oil gives the sauce a distinctive aroma and richness.
- Frying plantains after the gizzards lets the oil absorb savory notes without making the plantains dry.
- Pulse‑blend the pepper mixture for a coarse texture that mimics a hand‑chopped stew.
Troubleshooting
Gizzards are tough and chewy.
Simmer the gizzards longer with a lid on, or add a splash of vinegar to help break down connective tissue.
Pepper sauce is too watery.
Continue cooking uncovered on high heat to evaporate excess liquid until the sauce thickens and oil separates.
Fried plantains become soggy.
Pat the plantains dry before frying and ensure the oil is hot enough (around 350°F) before adding them.
Dish is overly spicy.
Add a tablespoon of palm oil or a splash of coconut milk to mellow the heat, and serve with plain rice.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze in a freezer‑safe bag for up to 2 months; thaw in refrigerator before reheating.
Room temperature: Do not keep at room temperature for more than 2 hours.
Make-Ahead Tips
- Cook and freeze the gizzard pieces separately; reheat in the sauce before serving.
- The pepper sauce can be prepared up to 2 days ahead and stored in the refrigerator.
- Fry plantains just before serving to retain their crispness.
Frequently Asked Questions
What is the cultural significance and history of Giz Dodo in Nigerian cuisine?
Giz Dodo is a beloved street‑food style dish in Nigeria, traditionally enjoyed as a hearty snack or main meal. It showcases the Nigerian love for off‑al (gizzards) combined with sweet plantains, reflecting the resourceful use of all parts of the animal and the sweet‑savory flavor balance common in West African cooking.
What are the traditional regional variations of Giz Dodo within Nigeria?
In the southern regions, especially among the Yoruba, the sauce often includes smoked fish or additional palm oil, while in the eastern Igbo style, extra spices like uziza leaves may be added. Some northern versions substitute plantains with boiled potatoes for a different texture.
How is Giz Dodo authentically served in Nigerian households?
Giz Dodo is typically served hot on a large platter, accompanied by steamed white rice, jollof rice, or eaten alone as a snack. It is often garnished with fresh sliced bell peppers and spring onions for added crunch and color.
During which occasions or celebrations is Giz Dodo traditionally prepared in Nigerian culture?
Giz Dodo appears at family gatherings, market festivals, and informal parties (known as "ole" gatherings). Its quick‑cook nature makes it popular for weekend meals and as a side dish during larger celebrations like weddings or naming ceremonies.
How does Giz Dodo fit into the broader Nigerian cuisine tradition?
The dish exemplifies Nigerian cuisine’s emphasis on bold, spicy sauces, the use of palm oil, and the pairing of protein with starchy staples like plantains. It reflects the Nigerian culinary principle of balancing heat, sweetness, and savory depth in a single plate.
What are the authentic traditional ingredients for Giz Dodo versus acceptable substitutes?
Authentic ingredients include chicken gizzards, ripe plantains, red bell peppers, Scotch bonnet peppers, palm oil, and ground crayfish. Acceptable substitutes are turkey giblets for gizzards, ripe bananas for plantains, and shrimp powder in place of crayfish, though the flavor profile will shift slightly.
What other Nigerian dishes pair well with Giz Dodo?
Giz Dodo pairs beautifully with jollof rice, fried rice, or simple boiled white rice. It also complements side dishes like fried beans (akara) or a fresh cucumber salad dressed with vinegar.
What makes Giz Dodo special or unique in Nigerian cuisine?
Its combination of off‑al protein with sweet plantains in a fiery, palm‑oil‑based sauce is unique. The contrast of textures—tender gizzards, soft plantains, and crisp bell peppers—creates a multi‑dimensional eating experience rarely found in other Nigerian dishes.
How has Giz Dodo evolved over time in Nigerian street food culture?
Originally a simple market stall offering, modern Giz Dodo often incorporates additional aromatics like ginger and ground crayfish for depth. Some contemporary versions use air‑frying for a healthier twist, but the core flavors remain rooted in tradition.
What are the most common mistakes to avoid when making Giz Dodo at home?
Common errors include over‑cooking the gizzards, which makes them rubbery; adding too much water during the simmer step, resulting in a watery sauce; and frying plantains before the gizzards, which can dry out the fruit. Follow the timing guidelines and fry the plantains last for best results.
Why does this Giz Dodo recipe use both palm oil and vegetable oil instead of just one oil?
Palm oil provides a distinctive smoky, nutty flavor essential to authentic Nigerian stews, while vegetable oil raises the smoke point for safe deep‑frying. Using both ensures the sauce tastes authentic without burning the oil during high‑heat frying.
Can I make Giz Dodo ahead of time and how should I store it?
Yes, you can prepare the pepper sauce and cook the gizzards up to the point of combining them. Store each component separately in airtight containers in the refrigerator for up to 3 days. Reheat the sauce, add the gizzards and plantains, and finish with fresh peppers before serving.
What texture and appearance should I look for when making Giz Dodo?
The gizzards should be golden‑brown and slightly crisp on the outside but tender inside. The sauce should be thick, dark red with a thin sheen of oil on top. Plantains should retain a soft interior with a caramelized exterior, and the garnish peppers should stay bright and crunchy.
How do I know when the Giz Dodo pepper sauce is done cooking?
The sauce is done when most of the liquid has evaporated, the mixture becomes thick, and you can see a clear layer of oil separating on the surface. A quick taste should reveal a balanced heat without raw pepper bitterness.
What does the YouTube channel IvonneMuni's Kitchen specialize in?
The YouTube channel IvonneMuni's Kitchen specializes in home‑cooked African and Caribbean recipes, focusing on traditional dishes with clear step‑by‑step instructions for home cooks.
How does the YouTube channel IvonneMuni's Kitchen's approach to Nigerian cooking differ from other cooking channels?
IvonneMuni's Kitchen emphasizes authentic flavor profiles, uses traditional ingredients like palm oil and crayfish, and often shares cultural background stories, whereas many other channels may adapt recipes for a Western palate or skip regional nuances.
Last updated: August 24, 2026
