gizdodo recipe. Gizzard and plantain with meat sauce
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).
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!