Rev up your diet with Gizdodo

It is neither the name of a village in the northern Nigeria nor is it that of an artiste. Gizdodo is the peppered company gizzards keeps with fried plantain (dodo). It is otherwise known as gizzards and dodo or simply gizdodo. The combo is no stranger to connoisseurs up to date in Nigerian cuisine but if you are the uninitiated, next time you spot it on the menu or you are served, don’t hesitate to help yourself to a yummy treat. Gizdodo is just chicken gizzards and plantain meal with a code name; a mixture of fried plantains and fried gizzards, tossed in peppered sauce. But it is more than “just”!

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INGREDIENTS GIZZDODO

500g of chicken gizzards

1 ripe plantain

3 large tomatoes

2 Abanero peppers (atarodo)

1 red bell pepper (tatashe)

1 teaspoon full of ground cray fish

1 large onion bulb

1 garlic or ½ teaspoon of garlic powder

½ teaspoon of curry and thyme

2 stock cubes

Vegetable oil

PROCEDURE

Chop green and red bell pepper into tiny cubes and set aside.

Get rid of impurities on the gizzards. Chop them into small sizes and fry in heated oil until brown. Then, set aside.

Chop tomatoes and pepper and blend coarsely.

Heat up some oil, add minced onions. Fry a bit on medium heat and add ground cray fish.

Fry for some seconds and then pour the blended mix of pepper and tomatoes into the pan. Also add stock cube, salt and preferred condiments to taste. Fry on medium heat for about 10 to 15 minutes or until the sour taste is lost and the oil settles on the surface.

Add the already fried gizzards to the sauce and saute for one minute to soak in the sauce. Then, set aside.

Make chops of ripe plantains and add little salt. Fry in the fry pan until moderately brown. Add the fried plantains, minced onions, green and red bell peppers.

Mix the gizzard, fried plantains and pepper sauce thoroughly and saute everything for some seconds. Put off the heat and your gizdodo is ready to be dished.

It can be served with rice and could also pass for small chops and starter snack, especially at Nigerian events.

COOK’S PROFILE

Our cook for the week, Oyeyemi Oluwafisayo Adebanke, is an undergraduate student of urban and regional planning at Obafemi Awolowo university in Ile-Ife, Osun state. She is a caterer and maker of beads and wireworks on a professional level. She first learned bead making and wireworks prior to gaining admission into her current tertiary institution. Having become a student, she ventured into the catering business.  Fisayo is the founder and CEO of Royal Kitchen Nig. catering services and host of a number of skill acquisition programmes mainly anchored in Ile-Ife.