This recipe was inspired by my friend Tomi, she was at my house several weeks ago and raved about the gizdo that she had at an event. You see, Tomi is extremely health conscious, she is the Power90X 7 days a week type so I was really sure if she knew how unhealthy gizdo could be, she wouldn’t eat it.
For those that don’t know much about this combo, it’s one of them owanbe specials, small-chops of life. It’s not uncommon for both the plantain and gizzard to be deep fried and sauced in palm oil based stew. Needless to say the stuff is always delicious.
Back to Tomi, I decided to cook for her this Saturday because I am extremely proud of her. She just turned 24 this year and not only did she complete her Masters of Professional Accounting, she passed her CA exam. So she is my 24 year old B.comm, Msc, CA. Tomi I know I have said it a million times but I will say it again, I am sooooo freaking proud of you.
Anyways, on to the recipe.
- 1.5 large ripe plantains
- Gizzard – about 15 pieces - Cleaned
- 1 cup prepared pepper mix*
- 2 maggi cubes
- Salt – To taste
- ½ teaspoon each- Thyme & curry
- 5 Table spoons Oil
- 1 tablespoon ground crayfish
- Place a pot on medium heat; add in the gizzard, 1 cube maggi, thyme, ½ cup water and some salt. Cook until the gizzard is soft. Drain and set aside to cool.
- Cut the plantains into cubed chunks
- Heat your oven to 350°F. Line a tray with aluminum foil or parchment paper
- Toss the gizzard and plantains with two table spoons of cooking oil. Pour the mix on the lined oven tray. Cook for 30 minutes flipping at the halfway point (or use the broil setting of your oven to bake the top)
- Cut the baked gizzard into bite size piece
- Heat up the left over oil in a pan; add in the prepared pepper mix. Leave to cook for 5 minutes. Add in some salt, maggi, crayfish and the curry. Combine. Taste and adjust for seasoning
- Add in the prepared gizzard and plantain. Combine. Cover and simmer for 5-7 minutes.
Your gizdodo is ready to serve. Enjoy
*For this recipe I used blender pulsed (Bell pepper (tatashe) both red and green, tomatoes, onions and scotch bonnet peppers (rodo). I prefer the uneven texture of this sauce to regular pepper sauce
Variation: The original party recipe contains deep fried plantain and deep fried gizzard. You can modify the recipe back to this version if you prefer