Gizdodo (Chicken Gizzards with Plantain) is a raditional Ghanaian recipe for a classic curried dish of chicken gizzards fried with bell peppers, tomatoes and plantains. The full recipe is presented here and I hope you enjoy this classic Ghanaian version of: Chicken Gizzards with Plantain (Gizdodo).
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Gizdodo (sometimes gizi-dodo) is a Ghanaian recipe of chicken gizzard fried with bell peppers and plantains. This is a tasty, cheap and economical dish.
Ingredients:
1kg chicken Gizzards
juice of 1 lemon
1 thumb-sized piece of ginger, peeled and minced
3 ripe plantain, peeled, halved lengthways and cut into half moons
oil for Frying
2 Large tomatoes, chopped
1/2 Large red onion, finely chopped
1/2 brown onion, chopped
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
ginger
Seasonings of Choice:
chilli powder
salt
curry powder
bay leaf
black pepper
garlic powder
3 Maggi cubes
Method:
Wash and clean the gizzards. Place in a bowl, then add the lemon juice, ginger, 2 crumbled Maggi cubes, 1/2 finely-chopped red onion. Stir to combine then add 1/2 tsp salt, 1/2 tsp black pepper and 2 tbsp curry powder. Stir once more to combine.
Transfer to a cooking pot, cover and steam in the lemon juice for 3 minutes.
Add 250ml (1 cup) oil to a wok or large pot. Drain the gizzard and when hot add a few pieces of onion and the drained gizzards. Fry for a few minutes, until nicely browned then remove with a spider and set aside. Add a little more oil and use to fry the plantain pieces until golden and a little crispy on the outside. Remove with a spider and set aside.
Add 6 tbsp oil to another pan and use to fry the chopped onion for about 3 minutes, until soft. Add the chopped tomato then season with 1 tbsp curry powder, 1/2 tsp hot chilli powder, bay leaf, 1/2 tsp garlic powder, remaining crumbled maggi cube and 1/2 tsp salt.
Stir well to combine then cover the pot and cook for 2 minutes to allow the tomatoes to break down. Add the fried gizzards, followed by the fried plantain pieces. Stir to combine then add the chopped bell peppers. Continue cooking for about 2-3 minutes, until the bell peppers soften slightly (but you still want them with some crunch).
Transfer the mixture to a warmed serving dish and bring to the table.
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