Friday, December 3, 2021

KOKO Recipe: Gizdodo Is Everyone’s Favourite New Dish…Here’s How To Prepare This Mouthwatering Delicacy

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There’s hardly any “make sense” Nigerian party you attend that they don’t serve Gizdodo, the delicacy is a Nigerian delight. Coined from the two prominent ingredients in it, Plantain (dodo in yoruba) and Gizzard, the Nigerian Gizdodo is a favorite side dish. This mouth-watering Nigerian cuisine can also be served as the main course meal, depends on your need. We caught up with Chef Gold of @edibles_catering and she shared with us her amazing recipe and how to prepare this delicacy together with Coleslaw.

Mouthwatering Gizdodo and Coleslaw
Mouthwatering Gizdodo and Salad

Course: Main or side
Cuisine: Nigerian

Servings:  6
GIZDODO Ingredients:
2 kg of chicken or turkey gizzards
4-5 ripe plantains
2 teaspoons of minced garlic
1 teaspoon fresh grinded ginger
1/2 teaspoon curry powder
1/2 teaspoon of thyme
2 tablespoons of grinded crayfish (optional)
1 large bulb of onion – chopped

1 can of sweet corn (optional)

2 cups of fresh tomato puree
1 large green bell pepper – sliced
4 scotch bonnet – sliced
1/2 litre of vegetable oil
3 Seasoning cubes of choice
COLESLAW Ingredients:
1 medium sized cabbage- sliced
1 bunch of leafy lettuce leaves
2 large carrots -shredded
1 large cucumber -chopped
4 tablespoons of mayonnaise or any salad dressing of your choice
Instructions for Coleslaw
Combine all the vegetables listed above and keep in the fridge to chill.
Wash and put the gizzards in a pot, season with salt, seasoning cube, pepper and some chopped onions and cook until tender. Chop the gizzards into smaller bits. Remember to keep the stock for later use. Now peel and chop the plantains into medium-sized cubes. Sprinkle a pinch of salt and fry. Drain and set aside.
At this point, reduce the oil and fry the gizzards in medium heat until golden brown, drain and set aside too.
In a medium heat saucepan, add ½ cup of oil, add the remaining onions, garlic, ginger, thyme and curry. Stir frequently for about 4 minutes or until translucent.
Add tomato puree, crayfish, seasoning cubes, a pinch of salt and allow to simmer for about 25- 30 minutes over medium heat and stir frequently to prevent burning. Add the stock gradually to form a semi-thick stew/ sauce consistency.
Transfer the fried gizzards, fried plantain, sliced scotch bonnet, sliced green bell peppers and sweet corn into the tomato sauce and stir all together and adjust the salt. Cover and simmer for 3 minutes. Your delicious Gizdodo is ready. Serve with your coleslaw mix.
Photo Credit: Edibles Catering
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