Gizpotato
Overview
Gizpotato is gizdodo with potato in place of plantain, and the contributor presents it as exactly that: an alternative for people who want the dish without the sweetness. Gizzards, diced Irish potato, carrots, onion and bell peppers are seasoned and combined. Irish potato is the Nigerian term for the ordinary white potato, used to distinguish it from sweet potato and from yam, both of which are far more central to Nigerian cooking. Its use here is deliberate: potato is neutral where plantain is sweet, so the dish reads as savoury throughout rather than balancing sweet against spicy. The seasoning departs from Nigerian convention. Worcestershire sauce and bottled chilli sauce are not standard in a dish of this kind, and they place this firmly in contemporary home cooking rather than tradition. Worcestershire also contains anchovy, so it is neither vegetarian nor suitable for anyone avoiding fish, and most brands are not gluten free. The source is very sparse: no quantities at all, and it is filed under dessert and suya recipes in WordPress, neither of which is correct.
Ingredients
Dietary tags are provided by contributors as a guide, not verified by AFN, and they depend on the products you buy. If you have a serious allergy, check every ingredient yourself. Cooking, allergies and your own judgement
Directions
- 1
Wash and chop the gizzards.
- 2
Wash and dice the Irish potatoes.
- 3
Chop the vegetables.
- 4
Lightly season the gizzards and bake or fry them.
- 5
Add the chopped vegetables a handful at a time until all are combined.
- 6
Season to taste.
- 7
Add the cooked potatoes last, combine, and serve.
Africook’s Notes
Personal notes from Ermanuella Ben- Cook the gizzards through before anything else joins them. They are dense and need far longer than the vegetables.
- Par-cook the potatoes separately rather than raw in the pan, or they will still be hard when everything else is done.
- Add the potatoes last and stir gently, so they hold their cubes rather than breaking up.
- Worcestershire sauce contains anchovy and most brands contain gluten, which is worth knowing before serving it to anyone avoiding either.
- This recipe gives no quantities at all. A pound of gizzards to three medium potatoes is a reasonable starting point.
- Use waxy potatoes rather than floury ones. Floury potatoes disintegrate once they are stirred through a sauce.
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