Party Style Fried Gizzard And Dodo
A classic Nigerian small chop featuring spicy sautéed chicken gizzards and sweet fried plantains tossed in a rich pepper sauce.
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Ingredients
- 500 grams Chicken gizzards, cleaned
- 3 large Ripe plantains (yellow with black spots)
- 2 cups Vegetable oil for frying
- 2 large Red bell peppers (Tatashe), blended
- 2 pieces Scotch bonnet peppers (Atarodo), blended
- 1 large Red onion, finely chopped
- 2 cubes Seasoning cubes (Maggi or Knorr)
- 1 teaspoon each Curry powder and Dried Thyme
- 1 teaspoon Salt
- 1/2 cup Green bell pepper, diced for garnish(optional)
Instructions
- 1
Clean the gizzards thoroughly and boil with half the chopped onions, one seasoning cube, thyme, curry, and salt until tender.
- 2
While gizzards boil, peel the plantains and dice them into small cubes (about 1 inch).
- 3
Heat vegetable oil in a deep pan and fry the plantain cubes until they are golden brown, then drain on paper towels.
- 4
Remove the cooked gizzards from the stock and deep fry them in the same oil until they are browned and slightly crunchy.
- 5
In a separate pan, heat 3 tablespoons of oil and sauté the remaining onions until translucent.
- 6
Add the blended bell peppers and scotch bonnets to the onions and fry until the water evaporates and the sauce thickens.
- 7
Season the sauce with the remaining seasoning cube and salt, then stir in the fried gizzards and fried plantains.
- 8
Toss everything together for 2-3 minutes until well coated, garnish with diced green peppers, and serve warm.
Nutrition per Serving
450
Calories
22g
Protein
52g
Carbs
18g
Fat
4g
Fiber
15g
Sugar
680mg
Sodium
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