Gizdodo (Gizzard and Plantain)
Lagos, Nigeria · Voir toutes les recettes
Aperçu
Gizdodo is a portmanteau and a fair description: gizzard plus dodo, the Yoruba word for fried ripe plantain. Cooked gizzards and fried plantain cubes are combined in a spicy pepper sauce, and the two textures against each other are the whole point. It is party food and home food in equal measure across Nigeria. At an owambe it appears as a side alongside jollof rice, and it works as a starter or a substantial snack in its own right. The pairing with jollof is close to standard. Gizzards are the reason it works. They are muscular and dense, and they need proper cooking, about twenty-five minutes, before they are fried, at which point they become firm and chewy in a way that holds up against the soft sweetness of the plantain. Chicken gizzards are the usual choice and turkey or duck both substitute. The technique that matters is draining the blended pepper mix through a sieve before it goes in the pan, which removes excess water so the sauce clings rather than pooling. This recipe carries no quantities at all, which is common in Nigerian home recipes and is flagged here.
Note de Patrimoine AFN
Gizdodo combines gizzards with dodo, the Yoruba name for fried ripe plantain, in a pepper sauce. It is eaten across Nigeria at home and at parties, conventionally alongside jollof rice.
Ingrédients
Les mentions alimentaires sont fournies par les contributeurs à titre indicatif. Elles ne sont pas vérifiées par AFN et dépendent des produits que vous achetez. En cas d’allergie grave, vérifiez vous-même chaque ingrédient. Cuisine, allergies et votre propre jugement
Préparation
- 1
Wash the gizzards properly with hot water, put them in a pot and season with salt, thyme, curry, onions and bouillon. Cook for about 25 minutes.
- 2
Peel the plantains, cut into cubes and deep fry.
- 3
Blend the tomatoes, onions, habanero pepper and green chilli. Drain the water off through a sieve after blending.
- 4
Cut the cooked gizzards into pieces matching the size of the plantain cubes, then fry until brown. Drain and set aside.
- 5
In the oil used to fry the gizzards, add some curry and thyme, then the onions, chopped bell peppers and the drained tomato mixture, and fry.
- 6
Once cooked, add the fried gizzards back in with some of the stock.
- 7
Check the salt, cover and cook together for about 3 minutes.
- 8
Add the fried plantain, mix well and simmer for about 3 minutes.
- 9
Serve.
Notes de l’Africook
Notes personnelles de Jennifer Ezeokoli- Drain the blended pepper mix through a sieve. Excess water gives a watery sauce that slides off rather than coating.
- Cook the gizzards properly before frying. Twenty-five minutes is a minimum; undercooked gizzard is unpleasantly rubbery.
- Cut the gizzards to match the plantain cubes. It is not fussiness: mismatched sizes make it awkward to eat.
- Add the plantain at the very end and stir gently. Cooked in for long it collapses into mush.
- Use plantain that is yellow with black patches. Green will not caramelise and fully black falls apart.
- This recipe gives no quantities. A pound of gizzards to three ripe plantains is a reasonable starting ratio.
Questions fréquentes
What does gizdodo mean?
It is a portmanteau of gizzard and dodo, dodo being the Yoruba word for fried ripe plantain. The name is a straightforward description of the two components. It is a relatively modern coinage for a dish that has become a fixture at Nigerian parties and in home cooking.
What gizzards should I use?
Chicken gizzards are the standard and what the recipe specifies. Turkey and duck gizzards both substitute and are larger, so adjust the cooking time upward. Whichever you use, wash them thoroughly in hot water first and cook them fully before frying, since they are dense and muscular.
Why fry the plantain separately?
Because plantain and gizzard need completely different treatment. Gizzards need long cooking then frying; plantain needs a quick fry and nothing else. Combining them only at the end keeps the plantain in distinct caramelised cubes rather than dissolving into the sauce.
What is it served with?
Jollof rice above all, which is the standard pairing at Nigerian parties. It works with white rice, as a starter, or as a substantial snack on its own. It is a side dish by convention but there is enough substance in it to be a meal.
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