Spicy and Aromatic Nigerian Gizdodo
Delicious Chicken Gizzard
Chicken is the most common type of meat widely consumed anywhere in the world. Most people are familiar with the parts like the thigh, drumstick, breast, and wings. Chicken meat is indeed delicious and can be cooked in a variety of ways either as a standalone or with some other condiments.
However, other parts of the bird such as the offal are also edible and taste great when cooked with the right combination of ingredients. One particular part of the chicken that is often missed out is the gizzard, which is an organ located in its digestive tract. It is basically a muscle with a meaty texture that is chewy and slightly tough than chicken meat itself. Just like the meat, the chicken gizzard is high in protein and is actually one of the most nutritious parts of the bird.
A Versatile and Delicious Dish
In Africa back then, our source of the poultry is mostly domestic and comprised fresh chicken. We try not to let any part of the bird go to waste. Aside from the meat, one of the most coveted parts was the gizzard and it was usually reserved for the head of the household or ‘important people’. Now, the mass import of the product in the form of frozen chicken parts into West African countries has led to an abundance of chicken gizzards. Since then, it has become a must-have at any party table.
In Nigeria, the locals have a dish called Gizdodo, also known as gizzard and ‘dodo’. The dish is a stew made up of gizzard and plantain. It is a very popular dish at most Nigerian parties and deemed healthy as it is made out of a combination of simmered vegetables and meat. It provides you with fiber, vitamins, and minerals, as well as a protein fix in just one simple dish. The Gizdodo is low in carbohydrates so you need not worry about loading on a next serving.
The Gizdodo is a versatile dish; it can be served either as an appetizer, a side dish or upgraded into a meal by cooking it with rice or pasta. Let’s get cooking now.
- 3 pounds chicken gizzards, cleaned
- 6 ripe plantains
- 1 onion, chopped
- 2 cloves of garlic
- 2 cubes of Knorr chicken stock
- 1 tablespoon of all-purpose seasoning
- 1 tablespoon of curry powder
- 1 tablespoon dry thyme
- 1 tablespoon of cayenne pepper
- 1 teaspoon black pepper
- 1 teaspoon salt
For the stew sauce:
- 6 whole red bell peppers
- 2-3 whole scotch bonnet peppers, (adjust to suit taste)
- 2 yellow onions
- ½ red onion sliced
- 2 cloves of garlic
- Thumb sized ginger grated
- 2 cups of water
- 1 tablespoon grounded dry crayfish
- ½ cup of vegetable oil
- ½ cup of palm oil
- 2 cubes of Knorr chicken stock
- ½ teaspoon salt
- ½ teaspoon all-purpose seasoning
Vegetable mix (Added at the end):
- 4 whole bell peppers, (any colour)
- 1 red onion sliced
- 2 spring onion
- Start by cooking the gizzard first. Put the gizzard into a medium-sized pot that is on medium heat. Add in one chopped onion and two cloves of garlic. For the seasoning, add the Knorr chicken stock, curry powder, cayenne pepper, all-purpose seasoning, thyme, black pepper, and salt. Cook for five minutes on high heat.
- When the gizzards are looking a little plump, add in boiling water into the pot until it covers the gizzard. Allow the gizzard to cook until all the water dries up. This will take about 40 minutes.*
- Remove the gizzards from the pot and cut it into bite-sized pieces.
- Next, prep the plantains by cutting it into small cubes.
- Get a pan ready with vegetable oil and set on medium heat to fry the gizzards and plantain.
- Once the oil gets hot, put in the gizzards and let it fry until it gets slightly crispy and crunchy, which will take about seven minutes. Once you are done with the gizzards, you can use the same oil to fry the plantain. The plantains will take about 10 minutes to fry until golden brown color.
- To prepare the stew sauce, blend the red bell peppers, scotch bonnet peppers, garlic, yellow onions, and grated ginger with two small cups of water. Blend all the ingredients coarsely, just until there are no chunks visible.
- Next, heat a pot and pour in the palm oil and vegetable oil. Add the sliced red onion into the pot once the oil is hot. Fry until the onions soften slightly.
- Subsequently, add in the grounded crayfish. Stir it around for a while and then proceed to pour the blended ingredients into the pot. Turn the heat to medium and allow it to fry for 10 minutes.
- Add in Knorr chicken stock cube, salt, all-purpose seasoning and stir well to mix the ingredients. Let it fry in the pot for about 15-20 minutes without the lid until the liquid sauce appears to have a slightly thick consistency with a layer of oil on top.
- Add in the fried gizzard and lower the heat and allow the mixture to cook for about five minutes.
- Add in the fried plantain and stir well. Let it cook for five more minutes.
- Next, prepare the vegetable mix by cutting the bell peppers and onion into cubes and slice the spring onions.
- Gather the bell peppers and onion and pour it into the pot of stew. Stir well and let it simmer for about three minutes.
- Lastly, add in the spring onion and stir the stew to mix it around. Allow it to cook for about two minutes.
- Switch off the heat and dish out the stew in a bowl and serve immediately with rice, pasta or even enjoy it on its’s own.
*The gizzards take time to cook. You may opt to use a pressure cooker to reduce the cooking time.