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Gizdodo (Gizzards and Plantains)

Gizdodo- Aromatic Stewed chicken gizzard and plantains infused with herbs, bell-peppers -easily replace with chicken thighs.
Course Main
Cuisine African
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 4 -5
Calories 517kcal
Author Imma


  • 2-3 pounds chicken gizzards clean
  • 3-4 large ripe plantains
  • ½ large onion diced
  • 2- 3 teaspoons minced garlic
  • 1- teaspoon thyme
  • 1/2 teaspoon curry powder
  • 1- teaspoon paprika
  • 2-3 green onion chopped
  • 1 14- ounce tomato puree
  • 1- teaspoon white pepper
  • 1-2 bell pepper
  • 1 scotch bonnet pepper optional
  • 1 cup cooking oil and more deep frying canola, vegetable


  • Boil gizzard with salt, pepper and some chopped onions in a medium pot until tender. It will take approximately 60 minutes or more, depending on how you like your gizzard cooked. I sometimes use the pressure cooker to shorten the process. Reserve the stock for later use.
  • Add 1/2-1cup oil to the pot/ saucepan. Heat on medium high fry the gizzards for about 5-10 minutes. Remove and set aside.
  • Baking option
  • If baking gizzards place on an oil baking sheet spray with cooking spray – bake at 400 degrees for about 10-15 minutes. Set aside
  • In a medium saucepan,add about ½ cup oil ,then gently add onions, garlic, thyme, curry and paprika. Stir for about 3-5 minutes until translucent and fragrant.
  • Pour tomato sauce, white pepper and bouillon. Bring to a boil, reduce heat and simmer for about 20-25 minutes. Stir the pot frequently to prevent the sauce from sticking to the pot. -Occasionally adding stock from gizzard / chicken stock or water as needed to prevent burns about 1/2 - to 1 cup.
  • Finally add bell peppers and  green onions.  Cook for about 2 minutes . Adjust seasonings, sauce consistency with water/stock and salt. 
  • Preheat the oven to 400°F. Line baking sheets with foil and coat with cooking spray.
  • Using a sharp knife cut both ends off the plantain. This will make it easy to grab the skin of the plantains. Slit a shallow line down the long seam of the plantain; peel only as deep as the peel. Remove plantain peel by pulling it back. Slice plantains in cubes or desirable shapes.
  • Place them on the baking sheets in a single layer, spray lightly over the plantains using the canola oil spray and bake, turning over slices, after 8 minutes for about 12-20 minutes or till golden brown and crunchy. Depending on your oven
  • Heat up a large skillet or cast iron with oil up to ½ inch- medium-high heat until hot but not smoking.
  • Fry the plantain cubes in batches, turning once, until golden brown, about 5 minutes. Do not overcrowd the pan (it will make the plantains to be soggy and absorb excess oil)
  • Use a slotted spoon, transfer the fried plantains and drain on paper towels.
  • Then toss plantains with medley of gizzards and tomato stew. Hold off, on this part, until you are ready to serve the meal
  • Serve immediately


Calories: 517kcal | Carbohydrates: 54g | Protein: 46g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 614mg | Sodium: 899mg | Potassium: 1567mg | Fiber: 6g | Sugar: 26g | Vitamin A: 3610IU | Vitamin C: 91.9mg | Calcium: 68mg | Iron: 8.7mg