Nigerian Gizdodo recipe👇🏾
a proper Nigerian Gizdodo (Gizzard + Dodo) recipe — flavorful, colorful, and perfect for rice or as a party small chop.
Gizdodo Recipe
Ingredients
For the gizzards:
500g chicken gizzards (cleaned and trimmed)
1 small onion (chopped)
2 cloves garlic (minced)
1 tsp thyme
1 tsp curry powder
1 seasoning cube
½ tsp salt
½ tsp ground black pepper
1 cup water (for boiling)
For the dodo (fried plantain):
2–3 ripe plantains (ripe but firm)
Pinch of salt
Vegetable oil (for frying)
For the sauce:
2 large red bell peppers (tatashe)
2 medium tomatoes
1 medium onion (half blended, half sliced)
1–2 Scotch bonnet peppers (atarodo)
2 tbsp tomato paste (optional, for richness)
½ tsp thyme
½ tsp curry powder
1 seasoning cube
Salt to taste
3–4 tbsp vegetable oil
Steps
1. Prepare the gizzards
In a pot, add gizzards, chopped onion, garlic, thyme, curry, seasoning cube, salt, pepper, and 1 cup water.
Boil for 20–25 minutes until tender.
Drain and set aside, keeping the stock (flavorful liquid).
2. Fry the dodo
Peel plantains and cut into cubes or small chunks.
Sprinkle with a pinch of salt.
Heat vegetable oil and fry plantains until golden brown.
Drain on paper towels and set aside.
3. Make the pepper sauce
Blend red bell peppers, tomatoes, half the onion, and Scotch bonnet until smooth.
Heat 3–4 tbsp oil in a large pan. Add sliced onions and fry for 1–2 mins.
Add tomato paste (if using) and fry for 2–3 mins.
Add blended pepper mix, thyme, curry, seasoning cube, and salt.
Fry on medium heat for 10–12 mins, stirring until oil begins to float on top.
4. Combine everything
Add boiled gizzards into the sauce and stir-fry for 3–5 minutes.
Add fried plantains and gently stir so they’re coated in sauce without mashing.
Let simmer for 2–3 minutes so flavors combine.
5. Serve
Serve hot with jollof rice, white rice, fried rice, or as a party snack.
💡 Pro tips:
If you want it healthier, air-fry the plantains instead of deep frying.
Add chopped green, yellow, or red bell peppers at the final stage for extra crunch and color.
What to eat for dinner
Nigerian food
African food
Homemade dinner
You know, making a proper Nigerian Gizdodo isn't just about following steps; it's about infusing that love and flavor that makes it so unforgettable! This amazing Nigerian dish, combining succulent gizzards and sweet fried plantain (dodo), all coated in a rich, spicy pepper sauce, is truly a culinary gem. If you're wondering how to make Gizdodo that truly stands out, I've picked up a few extra tricks along the way that I'd love to share to elevate your cooking experience. First off, let’s talk gizzards. Getting them perfectly tender is key to a melt-in-your-mouth Gizdodo. While the recipe says 20-25 minutes, I often find myself extending that to 30-40 minutes, especially if they are particularly tough. A little extra boiling time ensures they are soft and absorb all those lovely spices before meeting the sauce. Don't rush this step! Also, remember to clean them thoroughly – sometimes there are bits of silver skin that are best removed for a better texture. For a deeper flavor, after boiling, I sometimes pan-fry or even air-fry the gizzards for a few minutes until they get a slightly crispy exterior before adding them to the sauce. This adds another layer of texture that I absolutely adore. Now, for the dodo! Choosing the right plantain is crucial for your Nigerian dodo gizzard experience. You want ripe plantains – distinctly yellow with a few black spots, but still firm. Avoid overly soft, black plantains as they can become mushy. When frying, make sure your oil is hot enough to get that beautiful golden-brown crust without soaking up too much oil. And here’s a tip I live by: if you're aiming for a healthier option, definitely air-fry your plantains! I’ve been doing this more often, and honestly, the texture is fantastic, and you save on calories. It’s perfect for those "What's for dinner tonight?" moments when you want something satisfying but a little lighter. The pepper sauce is where all the magic happens. The recipe provides a great base, but don't be afraid to adjust the heat level. If you love a fiery kick, more Scotch bonnets (atarodo) are your friend! If you prefer it milder, reduce the amount. I’ve also found that a tiny pinch of sugar or a bit more tomato paste can really deepen the flavor and balance the heat, giving it that restaurant-quality richness. Fry that sauce down until the oil truly separates and floats on top – that’s your sign that the raw pepper taste is gone, and the flavors have properly melded. This step is non-negotiable for a truly authentic taste. Finally, let's talk serving. While Gizdodo is amazing with jollof or white rice, I love to serve it as a standalone appetizer at gatherings. Just arrange it beautifully on a platter with toothpicks, and watch it disappear! It’s such a versatile Nigerian food that it can even be paired with pasta for an unconventional but delicious twist. This recipe isn't just about how to prepare Gizdodo; it's about creating a memorable meal that brings joy. This flavorful combination of gizzard and plantain is a true comfort dish for me, and I hope it becomes one for you too. So go ahead, try out this Nigerian Gizdodo recipe, and don't be afraid to add your own personal touch!
That looks so good!!!