Warning: This gizdodo recipe is loaded with pictures
On the 10th day of Nigerian Christmas, my true love sent to me: Gizdodo of life!
I have a mini confession… Gizdodo isn’t my favorite thing in the world. I mean, I like it but I can live without it. *gasp*. But Tatashey, you absolutely love plantain, how can you not love gizdodo? That’s the thing, because I love plantain so much, combining it with anything else is sacrilege. So one of the first times I planned to make gizdodo, I copped out and did this instead:
But this time, I will not let my my personal convictions get in the way because gizdodo is not to be messed with during any Nigerian Christmas. Enjoy the recipe below! I hope you’ve been enjoying this series so far, let me know your favorite recipes from Day 1 – 10. Two more days left!!
- Gizzard (1 pound - cleaned)
- Onions (1/2 small sliced)
- Habanero pepper (2 chopped)
- Blended pepeprs & tomatoes (2 cooking spoons or substitute with tomato sauce)
- Seasoning (bouillon cube OR a combination of thyme, garlic, all spice, and fresh ginger root)
- 1/2 cup oil
- Plantain (10 - diced)
- Oil for frying
- Salt to taste
- Heat the 1/2 cup oil in a large pan on medium heat, season the gizzard and add to pan
- Let gizzard cook half way for 8-10 minutes, stir with a cooking spoon then add the onions, peppers and tomato sauce. Reduce heat
- Season plantains with salt, heat the oil and fry them until golden brown. Set aside on a kitchen towel to absorb excess oil
- After stir gizzard occasionally to prevent burning and cook till tomato sauce is thick. (total time: approx 10 minutes). Gizzard should be tender but still a little crunchy.
- Stir in the plantain with the gizzard and leave for another 5 minutes
- Serve immediately