APRON AND PANS - GIZDODO (GIZZARD AND PLANTAIN)
Ingredients
500 grams chicken gizzards
1 ripe Plantain
3 large fresh tomatoes
2 habanero pepper (atarodo) (to suit your taste)
1 red bell pepper (tatashe) (optional)
1 teaspoonful ground crayfish (optional)
1 large onion bulb (cut into 2 halves)
1 garlic clove/half teaspoon garlic powder(optional)
Half teaspoon each of curry and thyme
Vegetable oil (enough for frying)
Note: if you have chicken stew, you won't be needing the tomatoes and peppers.
For the garnish (to give color to the meal) you need:
1 green bell pepper (chopped into tiny cubes)
1 red bell pepper (chopped into tiny cubes)
1 small red onions (chopped into tiny cubes)
Preparation
Clean the gizzards by removing the yellow lining. Wash with salted water or lemon juice. Scrub well to get rid of any dirt. Rinse the gizzards in running water, strain and set aside.
Place the cleaned gizzards into a pot, pour enough water to half the level of the gizzards. Season with half onion bulb, garlic, thyme, curry and salt to taste. Cook until tender and set aside. You can cut the cooked gizzards into smaller bite sizes.
Tip: Gizzard is a tough meat(a muscle meat to be precise) and most people assume that it does not absorb any of the seasonings while cooking. But I highly recommend that you season the gizzards properly using as much seasoning as you are comfortable with and let the stock dry as it cooks the meat. You'll be amazed at how tasty, gizzards can be.
Cut the plantains into cubes and fry in hot vegetable oil until brown. Transfer onto a sieve.
Fry the gizzards in the same oil until brown and also transfer onto a sieve lined with paper towels to absorb excess oil.
Tip: For a healthier option, grill the gizzards in the oven until brown.
Chop the tomatoes and peppers and blend coarsely. Heat up some oil, add chopped onions, fry a bit and add the ground crayfish (remember the crayfish is optional).
Stir-fry for 5 seconds, then pour the blended mix into the pot and fry for about 10-15 minutes or until the sour taste is lost. Add salt to taste. Simmer for 2 minutes. Set aside
Tip: You'll know the sauce is ready when the oil rises to the top of the stew.
If you have chicken stew, you can skip this step.
Add the fried gizzards to the sauce and simmer for 1 minute to soak in the sauce. Add the fried plantains, chopped onions, green & red peppers. Mix thoroughly and put off the heat.
Your meal is ready.
Note: Gizdodo can be served by itself or with jollof rice, coconut rice or plain boiled white rice. The choice is yours, enjoy!
500 grams chicken gizzards
1 ripe Plantain
3 large fresh tomatoes
2 habanero pepper (atarodo) (to suit your taste)
1 red bell pepper (tatashe) (optional)
1 teaspoonful ground crayfish (optional)
1 large onion bulb (cut into 2 halves)
1 garlic clove/half teaspoon garlic powder(optional)
Half teaspoon each of curry and thyme
Vegetable oil (enough for frying)
Note: if you have chicken stew, you won't be needing the tomatoes and peppers.
For the garnish (to give color to the meal) you need:
1 green bell pepper (chopped into tiny cubes)
1 red bell pepper (chopped into tiny cubes)
1 small red onions (chopped into tiny cubes)
Preparation
Clean the gizzards by removing the yellow lining. Wash with salted water or lemon juice. Scrub well to get rid of any dirt. Rinse the gizzards in running water, strain and set aside.
Place the cleaned gizzards into a pot, pour enough water to half the level of the gizzards. Season with half onion bulb, garlic, thyme, curry and salt to taste. Cook until tender and set aside. You can cut the cooked gizzards into smaller bite sizes.
Tip: Gizzard is a tough meat(a muscle meat to be precise) and most people assume that it does not absorb any of the seasonings while cooking. But I highly recommend that you season the gizzards properly using as much seasoning as you are comfortable with and let the stock dry as it cooks the meat. You'll be amazed at how tasty, gizzards can be.
Cut the plantains into cubes and fry in hot vegetable oil until brown. Transfer onto a sieve.
Fry the gizzards in the same oil until brown and also transfer onto a sieve lined with paper towels to absorb excess oil.
Tip: For a healthier option, grill the gizzards in the oven until brown.
Chop the tomatoes and peppers and blend coarsely. Heat up some oil, add chopped onions, fry a bit and add the ground crayfish (remember the crayfish is optional).
Stir-fry for 5 seconds, then pour the blended mix into the pot and fry for about 10-15 minutes or until the sour taste is lost. Add salt to taste. Simmer for 2 minutes. Set aside
Tip: You'll know the sauce is ready when the oil rises to the top of the stew.
If you have chicken stew, you can skip this step.
Add the fried gizzards to the sauce and simmer for 1 minute to soak in the sauce. Add the fried plantains, chopped onions, green & red peppers. Mix thoroughly and put off the heat.
Your meal is ready.
Note: Gizdodo can be served by itself or with jollof rice, coconut rice or plain boiled white rice. The choice is yours, enjoy!
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