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.
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