Gizdodo (Gizzards and Plantains)
Gizdodo – Aromatic stewed chicken gizzards and plantains infused with herbs, tomato sauce, and bell peppers. A versatile recipe that works for chicken thighs if you don’t have gizzards.
When we were kids in Cameroon, we ate every part of the chicken except the bones. Dark meat, specifically chicken legs, was loved the most and considered the tastiest part of the chicken. However, gizzards were the most coveted part and were reserved for the head of the household or “important people” (women not included).
Why Gizdodo Has Become More Popular
But that was when all we had was fresh chicken. In modern times, frozen chicken parts are mass imported to West African countries from European producers. Chicken gizzards are abundant and a must-have on party tables.
Gizdodo, or gizzard and dodo, is stir-fried gizzards and plantains. It’s ever-popular at most Nigerian parties. As with many West African recipes, it is traditionally fried.
However, most of us who are remotely interested in eating healthy prefer not deep frying everything. So I simmer the gizzards and bake the plantains to get a head start on cooking. That way, you can reduce the amount of frying. But hey, feel free to fry it all, whichever you prefer. Both versions taste great, with a slight difference in taste and texture.
How to Make Gizdodo
The plantains should be ripe, so they don’t get hard when baked. And this dish is best served immediately after cooking. Boneless, skinless chicken thighs are also a great alternative. Enjoy!
Gizzard Stew
- Boil gizzards with salt, pepper, and half of the chopped onions in a medium pot until tender. It takes approximately 60 minutes, depending on how tender you like your gizzards. The pressure cooker shortens the process. Then, reserve the stock for later. (Photos 1-2)
- Fry – Pour about ½ cup oil into a pot. Heat on medium-high, and fry the gizzards for 5-10 minutes. Remove, drain on paper towels, and set aside.
- Baking option. To avoid frying the gizzards, oil or spray a baking sheet with cooking spray. Bake at 400℉ (205℃) for about 10-15 minutes. Set aside. (Photos 3-4)
- Saute Veggies – Heat a tablespoon or two of oil in a medium saucepan, then add onions, garlic, thyme, curry, and paprika. Stir for 3-5 minutes until onions are translucent and fragrant. (Photo 5)
- Stew – Add the tomato sauce, white pepper, and bouillon. Bring to a boil, reduce heat, and simmer for 20-25 minutes. Stir the pot frequently to prevent the sauce from sticking. Occasionally add reserved broth from cooking the gizzards (chicken stock or water also works) to prevent burning (½-1 cup of liquid should be fine). (Photos 6-7)
- More Veggies – Finally, add bell peppers and green onions and cook for about 2 minutes. Adjust seasonings to taste and the consistency of the sauce with broth. (Photo 8)
Plantains
- Peel Plantains – Using a sharp knife, cut both ends off the plantain to make it easier to peel. Slit a shallow line down the length of the plantain only as deep as the peel. Remove the peel by pulling it back. Chop the plantains into cubes or whatever shape you want. (Photo 9)
- Fry – Heat 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 to transfer the fried plantains, and drain on paper towels. (Photo 10)
- Baking option: Preheat the oven to 400℉ (205℃). Line baking sheets with foil and coat with cooking spray. Place them on a baking sheet in a single layer, spray lightly with canola oil spray, and bake at 400℉ (205℃) for 12-20 minutes or until golden brown and crispy. Flip the plantains after 8 minutes. (Photos 11-12)
- Serve – Mix the plantains into the gizzard and tomato stew. However, hold off until ready to serve.
More Fabulous West African Chicken Recipes
- Chicken Stew
- Peanut Stew With Chicken
- Kati Kati Grilled Chicken
- Chicken Stew and Coconut Rice
- African-Style Fried Chicken and Plantain Fries
By Imma
Gizdodo (Gizzards and Plantains)
Aromatic stewed chicken gizzards and plantains infused with herbs, tomato sauce, and bell peppers. A versatile recipe that works for chicken thighs if you don't have gizzards.
Prep: 20 minutes
Cook: 1 hour 30 minutes
Total: 1 hour 50 minutes
African
Servings 6
Ingredients
- 2-3 pounds (900-1300g) chicken gizzards, cleaned
- salt and pepper to taste
- 1 large onion, diced (half to cook the gizzards and the other half for the gizdodo)
- 1 cup (240ml) cooking oil, separated (any neutral-flavored, high smoke point oil, canola, peanut, etc.)
- 3-4 large ripe plantains
- 2-3 teaspoons (10-15g) minced garlic
- 1 teaspoon (2g) thyme
- ½ teaspoon (1-2g) curry powder
- 1 teaspoon (3g) paprika
- 2-3 green onions, chopped
- 1 14-ounce can tomato puree
- 1 teaspoon (3g) white pepper
- 1-2 bell peppers
- 1 scotch bonnet pepper (optional)
Instructions
Gizzards
- Boil gizzards with salt, pepper, and half of the chopped onions in a medium pot until tender. It takes approximately 60 minutes, depending on how tender you like your gizzards. The pressure cooker shortens the process. Then, reserve the stock for later.
- Pour about ½ cup oil into a pot. Heat on medium-high, and fry the gizzards for 5-10 minutes. Remove, drain on paper towels, and set aside.
- Baking option. To avoid frying the gizzards, oil or spray a baking sheet with cooking spray. Bake at 400℉ (205℃) for about 10-15 minutes. Set aside.
Dodo
- Heat a tablespoon or two of oil in a medium saucepan, then add onions, garlic, thyme, curry, and paprika. Stir for 3-5 minutes until onions are translucent and fragrant.
- Add the tomato sauce, white pepper, and bouillon. Bring to a boil, reduce heat, and simmer for 20-25 minutes. Stir the pot frequently to prevent the sauce from sticking. Occasionally add reserved broth from cooking the gizzards (chicken stock or water also works) to prevent burning (½-1 cup of liquid should be fine).
- Finally, add bell peppers and green onions and cook for about 2 minutes. Adjust seasonings to taste and the consistency of the sauce with broth.
Plantains
- Using a sharp knife, cut both ends off the plantain to make it easier to peel. Slit a shallow line down the length of the plantain only as deep as the peel. Remove the peel by pulling it back. Chop the plantains into cubes or whatever shape you want.
- Heat 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 to transfer the fried plantains, and drain on paper towels.
- Baking option: Preheat the oven to 400℉ (205℃). Line baking sheets with foil and coat with cooking spray. Place them on a baking sheet in a single layer, spray lightly with canola oil spray, and bake at 400℉ (205℃) for 12-20 minutes or until golden brown and crispy. Flip the plantains after 8 minutes.
- To serve, mix the plantains into the gizzard and tomato stew. However, you'll want to hold off until ready to serve.
- Serve immediately.
Tips & Notes:
- Wait until ready to serve to add the plantains so they don’t get soggy.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Nutrition Information:
Serving: 200g| Calories: 652kcal (33%)| Carbohydrates: 35g (12%)| Protein: 31g (62%)| Fat: 45g (69%)| Saturated Fat: 4g (25%)| Polyunsaturated Fat: 12g| Monounsaturated Fat: 26g| Trans Fat: 0.2g| Cholesterol: 410mg (137%)| Sodium: 423mg (18%)| Potassium: 848mg (24%)| Fiber: 3g (13%)| Sugar: 18g (20%)| Vitamin A: 2370IU (47%)| Vitamin C: 58mg (70%)| Calcium: 50mg (5%)| Iron: 5mg (28%)
Can i add oyster sauce to gizdodo?
Hi Sophia. I don’t see why not. Happy cooking!
What is the essence of baking the plantain then frying?
To reduce the amount of calories.
Thanks for this.
I am trying this now. Doesnt say in the steps to shallow fry the gizzard too so i wasnt sure but the photo shows that happening so ive dont it… hope it turns out well
I am thinking of making this dish and want to clarify that you mean green plantains and not yellow.
It’s yellow(ripe) plantains not green .
Hi there – sorry for this ignorant question but what is the ‘tomato sauce’ you refer to in the recipe? Is it blended tomatoes? Sorry again!
No ignorant questions here girl, it’s canned tomato puree . Have updated the recipe to make it more clearer. Thanks for bringing this to my attention
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Pls add me on your recipee list. Thanx.
You ‘ve been added. Many Thanks!
Wow. Can’t wait to try out this recipee.
Awesome! Do let me know how it works out for you.
Pls can yu send the recipe to me via mail
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Please ma
Add me on your email list. Thanks
Pls add me on your email list
Noted. And thank you for stopping by.
when boiling the gizzard, don’t you need to season it
Yes you do- with salt , onions and any of your favorite ingredients.
Imma do you really need to fry it after roasting in the oven?
No you don’t . You do one or the other.
I just made this tonight and it is delicious ! It reminds of my families version of carne mechada Venezolana.
Awesome! It’s good to know that it’s enjoy in other cultures.
I ate this last Friday, not exactly like that (with the sauce). The gizzards were nice and spicy and the dodo was out of this world. I will have to make it soon.