So…apparently plantain-gizzard stew is a Nigerian dish that is very popular at parties. I guess I must have been going to the wrong parties because I never heard of this until a couple of months ago which means there is most likely a new party favourite.
The problem might be that I do not go to parties…which is why I am nine million years late on the ofada bandwagon as well. ( I will explain ofada another day )
Anyway: I like dodo + I like gizzard = I must make this.
I looked around for a recipe found one by Afrolems but I made some modifications to suit my preferences.It’s actually pretty quick and easy to make especially if you multitask. It also tastes great and is a fair alternative to eating standard stew although it contains many of the same ingredients. Next time I will try blending the peppers and tomatoes with the water to make a sauce – it would still be added at the same point so I don’t imagine the taste would change much.
Note: dodo = plantain. That’s the Yoruba name and I may go back and forth between terms.
Here’s what I did:
Chop up the green pepper, second habanero pepper and the remaining half of the onion. Dice the plantains and season with the coriander and ginger.
Heat up enough oil to fry the plantain, then fry for about 6-8 minutes depending on how dark you like the plaintains. When done, take it off the stove and put on a plate covered with paper towels to soak up the oil.
Plantain (Dodo) & Gizzard Stew
Cook Time: 1 hour
Yield: 4 servings
- 2 large ripe plantains
- 12 oz chicken gizzard
- 4 oz tomato paste
- 2 large Habanero Peppers
- 1 large roma tomato
- 1/2 large green bell pepper
- 1/2 medium red onion
- 1 clove garlic
- 1.5 tsp kosher salt
- 2 tsp bouillon seasoning
- 1/2 tsp ginger
- 1/2 tsp coriander
- 1 cup warm water
- Oil for frying ( I used grapeseed)
- Wash the gizzard throughly with cold water and some lemon juice
- Chop the onions and habanero peppers
- In a pot, put the gizzards, half of the habanero pepper, and half of the diced onion and 1 tsp salt. Add enough water to cover the meat completely then boil for twenty minutes on medium heat
- While the gizzard is boiling, chop up the green pepper, tomato and garlic
- Heat up some oil for frying.
- Peel and dice the plantain, season with the coriander and ginger then fry on medium heat for about 6-8 minutes depending on how dark you like your plantains.
- In another saucepan, heat up some oil then fry the onion and garlic on medium heat until the onions are somewhat translucent (3-4 minutes)
- Add the tomato paste, diced tomato, green pepper and habanero pepper then fry it all together
- Stir in the gizzard, bouillon seasoning, 1 cup of warm water and the remaining salt and cook for about 5 minutes on medium-low heat.
- Mix in the fried plantain and let it all simmer for about 5 minutes
I ate it with some black rice and spinach. Black rice is my new “thing” – I picked it up on a whim and so far I like it. Half the fun of it is that it rinses off purple so when boiling, the water is purple. That’s my favourite colour. It also tastes good and is healthy