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Spicy and Aromatic Nigerian Gizdodo

Updated on July 28, 2019
Charles Emerenwa profile image

Brian loves food and enjoys exploring various cuisines. He is a keen experimenter in the kitchen and finds cooking therapeutic.

A mouth-watering serving of the spicy and aromatic Gizdodo
A mouth-watering serving of the spicy and aromatic 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.

Cook Time

Prep time: 20 min
Cook time: 1 hour 30 min
Ready in: 1 hour 50 min
Yields: Serves 5-6 people

Ingredients

Main Ingredients:

  • 3 pounds chicken gizzards, cleaned
  • 6 ripe plantains

Gizzard seasoning:

  • 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
Click thumbnail to view full-size
Chicken gizzards with the yellow lining removed and cleanedRipe plantainsRed onionGarlic clovesKhorr chicken stock cubeAll purpose seasoningCurry powderDried thymeCayenne pepperBlack pepperSaltRed bell peppersScotch bonnet peppers to add spicy kick to the dish. Adjust quantity according to spice tolerance.Yellow onion and ginger with red onion and garlic clovesGrounded dry crayfishVegetable oil and palm oil. Palm oil add the colour and contribute to the taste of this dishVegetable mix - Bell peppers, onion, and spring onion
Chicken gizzards with the yellow lining removed and cleaned
Chicken gizzards with the yellow lining removed and cleaned
Ripe plantains
Ripe plantains
Red onion
Red onion
Garlic cloves
Garlic cloves
Khorr chicken stock cube
Khorr chicken stock cube
All purpose seasoning
All purpose seasoning
Curry powder
Curry powder
Dried thyme
Dried thyme
Cayenne pepper
Cayenne pepper
Black pepper
Black pepper
Salt
Salt
Red bell peppers
Red bell peppers
Scotch bonnet peppers to add spicy kick to the dish. Adjust quantity according to spice tolerance.
Scotch bonnet peppers to add spicy kick to the dish. Adjust quantity according to spice tolerance.
Yellow onion and ginger with red onion and garlic cloves
Yellow onion and ginger with red onion and garlic cloves
Grounded dry crayfish
Grounded dry crayfish
Vegetable oil and palm oil. Palm oil add the colour and contribute to the taste of this dish
Vegetable oil and palm oil. Palm oil add the colour and contribute to the taste of this dish
Vegetable mix - Bell peppers, onion, and spring onion
Vegetable mix - Bell peppers, onion, and spring onion

Instructions

  1. 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.
  2. 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.*
  3. Remove the gizzards from the pot and cut it into bite-sized pieces.
  4. Next, prep the plantains by cutting it into small cubes.
  5. Get a pan ready with vegetable oil and set on medium heat to fry the gizzards and plantain.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. Add in the fried gizzard and lower the heat and allow the mixture to cook for about five minutes.
  12. Add in the fried plantain and stir well. Let it cook for five more minutes.
  13. Next, prepare the vegetable mix by cutting the bell peppers and onion into cubes and slice the spring onions.
  14. Gather the bell peppers and onion and pour it into the pot of stew. Stir well and let it simmer for about three minutes.
  15. Lastly, add in the spring onion and stir the stew to mix it around. Allow it to cook for about two minutes.
  16. 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.

Click thumbnail to view full-size
The first part of the cooking entails seasoning the chicken gizzardsSubsequently, boil the seasoned gizzards and allow it to soak up all the spicesOnce the gizzards are cooked, chop it up into small bite-sized pieces before fryingPrep the plantains and cut it into cubes. Make sure you choose only ripe plantainsFry the gizzards for about 7 minutes until it’s crispy and crunchyUse the same oil to fry the plantains. This will give the plantain a sweet and savory tasteBlend all the ingredients to make the stew sauce. Make sure you grind the ingredients coarsely and not too fine.Fry the blended ingredients in a mixture of palm and vegetable oilAdd the gizzard and plantain into the stew first. The vegetable mix is added at the end to keep it crunchy and juicy.Serve the Gidodo and enjoy it while it’s hot
The first part of the cooking entails seasoning the chicken gizzards
The first part of the cooking entails seasoning the chicken gizzards
Subsequently, boil the seasoned gizzards and allow it to soak up all the spices
Subsequently, boil the seasoned gizzards and allow it to soak up all the spices
Once the gizzards are cooked, chop it up into small bite-sized pieces before frying
Once the gizzards are cooked, chop it up into small bite-sized pieces before frying
Prep the plantains and cut it into cubes. Make sure you choose only ripe plantains
Prep the plantains and cut it into cubes. Make sure you choose only ripe plantains
Fry the gizzards for about 7 minutes until it’s crispy and crunchy
Fry the gizzards for about 7 minutes until it’s crispy and crunchy
Use the same oil to fry the plantains. This will give the plantain a sweet and savory taste
Use the same oil to fry the plantains. This will give the plantain a sweet and savory taste
Blend all the ingredients to make the stew sauce. Make sure you grind the ingredients coarsely and not too fine.
Blend all the ingredients to make the stew sauce. Make sure you grind the ingredients coarsely and not too fine.
Fry the blended ingredients in a mixture of palm and vegetable oil
Fry the blended ingredients in a mixture of palm and vegetable oil
Add the gizzard and plantain into the stew first. The vegetable mix is added at the end to keep it crunchy and juicy.
Add the gizzard and plantain into the stew first. The vegetable mix is added at the end to keep it crunchy and juicy.
Serve the Gidodo and enjoy it while it’s hot
Serve the Gidodo and enjoy it while it’s hot

How to make Gizdodo || Dodo-gizzard (Plantain and Gizzards)

Comments

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    • Charles Emerenwa profile imageAUTHOR

      Brian 

      8 months ago from Malaysia

      You're most welcome, Dora Weithers! I'm glad you're reminded of the good memories in the early days. This dish remind me too of a wonderful time with family enjoying food together.

    • MsDora profile image

      Dora Weithers 

      8 months ago from The Caribbean

      Thanks for the recipe. I remember eating gizzards when I was very young and we killed our own chickens. Bring back good memories.

    • Charles Emerenwa profile imageAUTHOR

      Brian 

      8 months ago from Malaysia

      I am glad to hear that Liz

    • Eurofile profile image

      Liz Westwood 

      8 months ago from UK

      This is an extremely well-illustrated recipe. It gives a great idea of how to use parts of chicken that some might dispose of and waste.

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