Gizdodo (Peppered Gizzard and Plantain)

Name: Gizdodo (Peppered Gizzard and Plantain)
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 servings
Cuisine: African
Ingredients: 1 Pound Gizzards; 2 Plantains (Ripe ); 4 Tomatoes (Any Ripe and juicy Tomato will work ); Vegetable Oil (Enough for frying); Chicken stock; 1 Teaspoon Curry Powder (Divided in two); 1 Tsp Thyme (Divided in two); Water (For boiling the Gizzards); 2 Seasoning Cubes; Salt to Taste; Green Bell Pepper, Yellow Bell Pepper and Orange bell peppers (Diced); 1 Habanero pepper (Minced); 1 Large Onion (Diced) (Divided in two)

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Gizdodo is an African dish pairing tender boiled gizzards and crispy fried plantains in a tomato-habanero pepper sauce, seasoned with curry and thyme. It's a quick, one-pan weeknight meal that delivers complex spiced flavors without requiring advance planning.

🌍African

Total

50 min

Servings

4

Recipe Source

View original recipe

From Cheflolaskitchen

13 Ingredients

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Instructions

1
Wash and clean the Gizzards thoroughly
2
Place the Gizzards inside the cooking Pot add the diced onions,1 seasoning cube Curry powder, Thyme, and Salt to taste. Add water to the same level as the Gizzards and cook for about 40 minutes or until tender.
3
Preheat some cooking Oil and fry the Gizzards till brown. Remove from Oil and set aside.
4
Peel and cut the Plantain into 'cube-like' pieces, sprinkle with a pinch of salt and fry till golden brown.
5
Put about 4 Tablespoons of cooking Oil into a Pan, add and stir-fry the Onions for about 2 minutes. Add the diced Tomatoes and Minced Habanero pepper. Fry for 3 to 5 minutes or anywhere in between.
6
If too thick add a bit of chicken stock or water to loosen it up if necessary. Add 1 Seasoning Cube, curry powder, Thyme, and Salt to taste.
7
Finally, add the Gizzards, the Fried Plantains, and the diced bell peppers. Stir together thoroughly, leave to simmer for 3 to 5 minutes and you are done.
8
Serve and enjoy ''as is'' or serve as a side to Rice, Couscous, Spaghetti or any other meal of your choice.

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Tips & Notes

Pro tips

After boiling the gizzards for 40 minutes, test tenderness by piercing with a fork; they should break easily. Underdone gizzards will be tough after frying.
Fry the plantain cubes until golden brown, not dark; they should be crispy outside and soft inside. This takes 5–8 minutes depending on oil temperature and batch size.
When making the pepper sauce, stir-fry the onions first for 2 minutes to soften, then add tomatoes and habanero. If the sauce thickens too much before adding the final ingredients, loosen with 2–3 tablespoons of chicken stock or water.
Simmer the finished dish for only 3–5 minutes after adding gizzards, plantains, and bell peppers to prevent overcooking and mushiness.

Substitutions

Habanero pepper → Scotch bonnet or 1–2 jalapeños (adjusts heat level)
Chicken stock → beef stock or vegetable stock (maintains body and flavor)
Ripe plantains → underripe plantains only if unavailable (texture will be less creamy and more starchy; reduce frying time slightly)

Storage & make-ahead

Store cooled gizdodo in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop over medium heat with a splash of water or stock if needed.

Common Questions

How do I know when the gizzards are tender?

Boil them with seasonings for about 40 minutes, then pierce with a fork; they should easily break apart. Cooking time varies by size; older gizzards may need up to 45–50 minutes.

Can I use frozen gizzards?

Yes. Thaw them completely before washing and cleaning, then follow the same boiling and frying steps.

What's the difference between ripe and unripe plantains for this recipe?

This recipe calls for ripe plantains, which are softer, sweeter, and turn golden brown when fried. Unripe (green) plantains are starchy and would create a different texture.

Can I make gizdodo ahead of time?

Yes. Store the cooled dish in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium heat, adding a splash of water or stock if it's dried out.