What's a Nigerian party without Gizdodo? Gizdodo is a key member of the Small Chops family and it deserves all the hype because 1. Peppered Gizzard (Giz) and 2. Fried Plantain (Dodo). Simple!
2 Ripe Plantains
1 lb Gizzard
3 Red Bell Peppers
1 Green Bell Pepper
2 Habanero Peppers
2 Cloves of Garlic
1/2 Teaspoon Dried Thyme
Salt & 2 Seasoning Cubes
The best kind of plantain to use is plantain that is somewhere between ripe and over-ripe, slightly firm but soft. Does that make sense? Lol.
Dice plantain to half-inch or bite-size cubes; if you cut it too small it will absorb too much oil during the frying process and if you cut it too large, it'll be chewy.
Heat up about 3 cups of vegetable oil and fry plantain until golden brown. Test the oil with one cube first and if the oil sizzles around it and the plantain rises to the top, its ready to go. If your oil isn't hot enough, your plantain will get soggy, too hot and it will brown too quickly without cooking all the way through.
Set aside plantain on a paper towel to drain excess oil.
Lightly season chicken gizzards with salt, 1 seasoning cube and 1/4 of the onion. I also added Cameroon pepper, but this is optional. I'm a part-time fire breather, Lol.
Add enough water to come up half way up to the level of the gizzard, cook for 15 - 20 minutes.
Chop gizzard to bite-size portions and set aside.
De-seed, wash 2 of the red bell peppers and blend with garlic and habanero pepper.
Add 1/4 cup of vegetable oil to a wok, pour in remaining stock from the cooked gizzard and cook for 10 minutes on medium heat until the sauce reduces to about half of its volume.
Season with a pinch of thyme, salt and 2 seasoning cubes.
Add chopped gizzard to pepper sauce and turn the heat down to medium-low and stir properly.
Reintroduce fried plantain and mix properly. De-seed remaining bell peppers, rough chop with remaining onion and add to the wok.
Allow to cook for another 2-3 minutes, this is enough time for the sauce to seep into the plantain and the peppers and onions to soften.
Serve up and enjoy!