Spicy Gizzard And Plantain Medley
A vibrant West African-inspired dish featuring tender chicken gizzards and sweet fried plantains tossed in a fiery bell pepper sauce.
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Ingredients
- 500 grams Chicken gizzards, cleaned and halved
- 2 large Ripe plantains, cubed
- 2 whole Red bell pepper, blended
- 2 whole Scotch bonnet pepper, minced
- 1 medium Red onion, chopped
- 2 cups Vegetable oil for frying
- 1 tablespoon Ginger paste
- 3 cloves Garlic cloves, minced
- 1 tablespoon Bouillon powder
- 1 teaspoon Thyme
- 1/2 whole Green bell pepper, diced for garnish(optional)
Instructions
- 1
Place cleaned gizzards in a pot with half the onions, garlic, ginger, bouillon, and thyme; add enough water to cover and boil until tender (about 25-30 minutes).
- 2
While gizzards boil, heat oil in a deep pan and fry the cubed plantains until golden brown and caramelized; remove and drain on paper towels.
- 3
Drain the cooked gizzards and lightly fry them in the same oil for 3-5 minutes until the edges are slightly crispy, then set aside.
- 4
Reduce the oil in the pan to about 3 tablespoons and sauté the remaining onions until translucent.
- 5
Add the blended red bell peppers and scotch bonnets to the pan, frying until the sauce thickens and the oil starts to separate.
- 6
Season the sauce with extra bouillon if needed, then stir in the fried gizzards and plantains.
- 7
Toss the mixture thoroughly over medium heat for 3 minutes to allow the flavors to meld.
- 8
Garnish with diced green bell peppers and serve hot.
Nutrition per Serving
485
Calories
28g
Protein
42g
Carbs
24g
Fat
4g
Fiber
15g
Sugar
820mg
Sodium
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