No joke, you guys need to try out this Gizdodo recipe. It tastes so good I’m even contemplating making it again because that’s how amazing it is.
Last week when I went out of town with friends, I had to pack this food up on a plate and take it with me. Because It was too good that I couldn’t wait till I got back from out of town to eat it.
And you bet my friends ended up eating some as well because this Gizdodo recipe is a killer.
Personally, I chose to fry the plantains and the gizzard. But if you don’t like fried food, then boiling the plantains and the gizzard would do just fine.
Just make sure that your plantain doesn’t end up mushy if you do decide to boil it.
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This recipe does take time to prepare, so don’t expect it to be done within a couple of minutes. You would need a bit of patience, especially if you choose to fry your ingredients. However, if you do decide to boil, then this should cut down the time you spend in the kitchen.
I chose to boil the gizzard first before frying it in order to extract the stock, which I later used in preparing the stew sauce. I find this helped add a rich taste to the sauce.
However, if you have leftover chicken stock or store-bought stock, then it should be fine as well.
For this recipe, I decided to add some beef to my gizzard. It wasn’t supposed to be added to this dish, but because I had some leftover meat that was wasting in my freezer, I decided to cook it along with the gizzard. And to my surprise, it ended up adding more flavour to the overall dish. So if you happen to have some beef in your fridge, feel free to use this in addition to the gizzard meat.
Gizdodo Recipe: Gizzard and Plantain With Stew Sauce
- 3 lbs Chicken Gizzard
- 2 lbs beef stew meat optional
- 6 large plantains diced
- 1 litre canola oil
- 2 cups chopped red onions
- 2 red bell peppers
- 3 habanero peppers
- 2 large red onions
- 1 6oz can tomato paste
- 1 cup beef stock
- 1 14.5oz canned hunts diced tomatoes
- 1 tbsp Maggie seasoning
- 1 tbsp salt
- 1/2 tsp cayenne pepper
- 1/2 tsp curry powder
- 1/2 tsp thyme
- Blend canned diced tomatoes, red bell peppers, habanero peppers, and large red onions until you achieve a slightly smooth consistency. (Make sure you do not over blend). Set aside
- Add about 1 tbsp of salt to your diced plantains; combine and set aside
- To a medium-sized pot on medium heat, add in your chicken gizzard, 1 cup chopped red onions, 1/2 tsp maggie, 1/2 tsp thyme, 1/2 cayenne pepper, 1/2 salt, 1/2 tsp curry powder, 1 cup water, and boil. Once chicken gizzard is fully cooked, extract the stock and set aside.
- To a large frying pan, pour in about 1 litre of canola oil and fry your boiled gizzard. Set aside once done.
- Add about 1 tbsp of salt to your diced plantains and mix. Fry the plantain in the same oil as gizzard and set aside once finished.
- To a medium-sized pot, heat up about 2 tbsp of canola oil on medium heat
- Throw in one cup of chopped red onion and fry until the redness starts to fade.
- Add in your tomato paste and fry for about 10-15 minutes, stirring occasionally to avoid burning
- Add in your blended mixture, 1/2 tsp Maggi, 1/2 tsp cayenne pepper, 1/2 tsp thyme, 1/2 tsp curry powder. Combine and fry for about 30 minutes, continuously stirring to avoid burning.
- Add beef stock and salt. Allow to cook for an additional 10 minutes
- Add in your fried gizzard and plantain. Combine thoroughly and cook for an additional 3 minutes.
- Serve and enjoy!
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