Gizdodo (gizzard+dodo): The number 1 ladies’ menu order!

There is a new menu in town that has become most ladies’ number one menu order when they visit lush hotels, trendy club houses or grand restaurants. The menu is called ‘gizdodo’ a spicy stir-fried grilled gizzard and fried chopped plantain with peppered tomato sauce for garnishing. Trust some self acclaimed ‘tushed’ ladies, they would rather order this delicious menu which is eaten with a fork, than to soil their hands with chicken and rice menu.

Gizdodo can be quite expensive due to the price of gizard but trust me when you make it, it’s going to worth it and the best part is that anyone can make it. Yes, you don’t have to be a chef to make this awesome creation. As far as you can fry dodo till its golden brown and boil gizzard very well, then you’re good to go, the remaining steps are secondary. If you haven’t tried this food before, xquisite style is seriously recommending it for you, as I couldn’t get enough of it when I tasted it for the first time! You don’t have to go to joint before you can try it, here are the ingredients so, you can make it at home.

Ingredients

Chicken gizzard

Ripe plantain

Fresh tomatoes

Habenero pepper (atarodo)

Red bell pepper (tatashe)

Grounded crayfish (optional)

Onion bulb

Garlic powder

Curry and thyme

Stock cubes

Vegetable oil

If you have chicken stew, you would not need the tomatoes and peppers. For garnishing, you’ll need:

Green bell pepper (chopped into tiny cubes)

Red bell pepper (chopped into tiny cubes)

Red onions (chopped into tiny cubes)

Directions

• Clean the gizzard by removing the yellow lining. Then wash the gizzards with salted water or lemon juice. Scrub well to get rid of any dirt. Then rinse the gizzards in running water, strain and set aside. You can cut the cooked gizzards into smaller bite sizes.
• Place the cleaned gizzards into a pot; pour enough water to half the level of the gizzards. Season the gizzards with half onion bulb, garlic, stock cubes, thyme, curry and salt to taste. Cook until tender and set aside.
• Gizzard is very tough and it is muscle meat to be precise and most people assume it doesn’t absorb seasoning while cooking but it is advisable to season the gizzard properly with as much seasoning as you are comfortable with and let the stock dry as it cooks the meat.
• Cut the plantain into cubes and fry in vegetable oil until its brown, then transfer it to a sieve.
• Fry the gizzards in the same oil until brown and transfer to a sieve too, you can grill the gizzards.
• Chop the tomatoes and peppers and blend coarsely, heat up some oil and add chopped onions in it, fry it for bits then add crayfish (optional).
• Stir fry for 5 seconds then pour the blended mix into the pot and fry for about 10-15 minutes until the sour taste is lost. Add stock cube and salt to taste, cook for two minutes, then set aside.
• You would know the sauce is ready when the oil rises to the top of the stew. Add the fried gizzards to the sauce and cook for 1 minute to soak in the sauce, add the fried plantains, chopped onions, green and red peppers. Mix thoroughly and put off the heat and your meal is ready.