Gizdodo is a delicious combination of fried gizzard and plantain (dodo) in a tasty sauce. The exact origin of Gizdodo is difficult to trace, but Nigerian Event caterers were the first to serve them alongside small chops on special occasions. It can also be served as a side dish with Rice, Yam or Chips.
Like many Nigerians that love anything with plantain, I love Gizdodo very much and it’s so simple and easy to make.
1: Use firm plantains so that the mixture doesn’t get too mushy. When I say firm, I do not mean unripe plantain. Use ripe plantain but not too ripe for a beautiful end result.
2: I’d advise you use fried gizzards like I did in this recipe. This is because it’ll add more texture to the dish, except of course you are #fitfam (or trying to be) then boiled Gizzard is delicious too.
Gizzard (well-seasoned, boiled and diced)(desired quantity)
Ripe plantain (diced)(as needed)
Vegetable oil (as needed)
1bulb onions (diced)
Pepper mix (as needed)
1teaspoon ginger and garlic paste
Stock (I used my gizzard stock, feel free to use any stock of your choice)
Salt and seasoning cube to taste
A dash of spring onions
A dash of red bell pepper
Heat up the vegetable oil on medium heat, pour in the boiled gizzards. Stir at intervals to make sure they fry evenly. Remove from the heat and set aside.
Fry the diced plantain. Stir at intervals so the plantain can fry evenly.
Remove from the heat and set aside.
In a saucepan, pour in small quantity of vegetable oil, add the ginger and garlic paste and saute the onions until translucent.
Pour in the pepper mix, stir.
Add curry. Leave to fry for a while.
Stir, add some stock (be careful not to add too much, so you don’t end up with a runny sauce). Check for taste.
You can then add some seasoning powder.
(Note that if your stock is well seasoned there might be no need for salt and seasoning powder, hence the reason you should check for taste before adding any seasoning.)
Pour in the gizzard and plantain, stir.
Add the spring onions and red bell pepper, stir.
Your Gizdodo is Ready!
Watch the steps here:
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Ayoola Levites is a Caterer, Food consultant, Recipe developer, and Addicted foodie based on Lagos, Nigeria. Betay's Kitchen is her teaching arena.