Dodo Gizzard (Gizdodo) combines tender fried chicken gizzards and golden plantains in a bold spicy tomato and habanero pepper sauce. This beloved Nigerian dish works equally well as a hearty main or crowd-pleasing party appetizer.
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Clean the gizzards by removing the yellow lining, then wash thoroughly.
Season the gizzards with half of the onion, curry, thyme, stock cubes, and salt to taste.
Cook the gizzards in a pot with a little water until tender.
Remove the gizzards from the pot and set aside. Reserve the stock.
Peel and slice the plantain into desired sizes, then fry in hot vegetable oil until golden brown. Set aside.
Blend the tomatoes, habanero peppers, red bell pepper, and the remaining onion into a smooth or slightly chunky paste.
Heat a little oil in a pan and fry the blended tomato mixture, stirring frequently, until the water dries up and the sauce thickens.
Add the gizzard stock, crayfish (if using), and remaining stock cube. Stir and simmer for a few minutes.
Add the cooked gizzards to the sauce and stir to coat. Cook for 5–7 minutes.
Add the fried plantains (dodo) to the pot and gently stir to combine.
Add the chopped green bell pepper, red bell pepper, and red onion for garnish. Stir gently.
Cook for another 2–3 minutes, then remove from heat and serve.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over medium heat with a splash of water; fry fresh plantains to serve alongside reheated gizzard sauce.
Remove the yellow lining from each gizzard, then rinse thoroughly under cold running water. This step is essential for a clean, tender final dish.
Yes. Prepare the sauce and gizzards up to 2 days ahead and refrigerate separately. Fry plantains fresh and add to the reheated gizzard sauce just before serving to maintain crispness.
Use Scotch bonnet peppers for similar heat, or reduce to one habanero and add a red bell pepper for milder spice. Adjust quantities to your heat tolerance.
Cook until fork-tender, typically 25–40 minutes depending on size and freshness. The creator's recipe uses the reserved gizzard stock in the final sauce, so keep it.
Fry until golden brown and crispy on the outside. They should hold their shape but yield slightly when pressed. Add them to the sauce just before serving to keep them from softening.
