Banquet - Issue 001

BANQUET
ISSUE 01
+
Learn how to cook
Chi's popular dish
Gizdodo (Spicy
Gizzard and Plantain)

+ GizzDodo
GF
Prep 20 min
Cook 1 hr 30 mins
Serves 4
Ingredients
500g chicken gizzards
6 plantains
Vegetable Oil
Gizzards seasoning
1tsp curry
1tsp thyme
2 Maggi cubes
1 onion (red or white)
Peppered Sauce
3 scotch bonnets
3 red onions
2 Sweet Red Peppers
1tbsp curry
1tbsp thyme
3 Maggi cubes
2tbsp Tomato Puree (DeRica)
Green/yellow bell peppers (optional)
This is a highly popular dish in every Nigerian
home & parties. Everyone is in love with this
dish. It could serve as a starter or as a main if
added with rice.
Preparing the Gizzard
1. Wash the gizzards with water and lemon juice. Ensure
that all the inedible pieces have been removed - these are
yellow in colour and can be easily peeled off.
2. Add the curry powder, thyme, Maggi cubes and enough
water to just about cover the gizzards. Leave to boil for
30 mins – once boiled leave to cool for 5 minutes and cut
into bite-sized pieces.
3. Whilst the gizzards are boiling – prepare the plantains
and peppered sauce.
Preparing the Plantain
4. For the plantains – peel off the skin, the easiest way
to do this is to cut off the ends and then slice down the
middle.
5. To dice the plantain, cut the plantain lengthwise (so
it is in half), then cut that half in half again lengthwise.
Once this is done, begin to dice the plantain into 1” thick
pieces.
6. Heat oil no more than 1/3 full in a large pan until it
reaches 180C or a cube of bread browns in 30 seconds.
7. Carefully lower the diced plantains into the oil and fry
for 4 minutes on each side – fry in batches to ensure the
oil doesn’t drop in temperature. Place the fried plantains
in a bowl lined with a kitchen towel – this absorbs the
excess oil.
8. Fry the gizzards using the same method.
Preparing the Peppered Sauce
9. Blend together 2 sweet red peppers, 2 red onions and
2 scotch bonnets – adding a bit of water will help with the
blending.
10. In a large pan heat 3 tablespoons of oil. Slice the
remaining onion, scotch bonnet and fry until softened.
11. Once softened add the tomato puree and fry for five
minutes until well incorporated. Add the blended sauce
and leave to simmer for approximately 10 minutes. Add
the remaining curry powder, thyme and Maggi cubes and
reduce the sauce for 5 minutes.
12. Add the fried gizzards and fried plantains – you can
also add some sliced peppers for colour and texture.
Leave to simmer for a further 5 minutes to allow the
peppers to cook slightly.
13. Serve - can be eaten on its own or with a nice side of
fried or jollof rice.