This was something I learnt from my Yoruba people, I love Gizzard and I love plantains so why not mix them together, it’s delicious and easy to make.
- 830g gizzard (cleaned)
- 4 ripe plantains
- 220ml blended Tomatoes. ( half a tin of 400g chopped tomatoes)
- 1 small and 1 medium oinions
- Half of each colour of bell peppers (green, red, orange and yellow)
- 80g spring onions
- 4-5 bouillon cubes
- 2 cloves of garlic
- 1tbs ginger blended
- 1 or more scotch bonnet pepper
- 1tsp thyme (extra 1/3tsp for tomato sauce)
- 1/4 tsp turmeric
- 1/2 tsp smoked paprika
- 1/3 tsp curry
- Vegetable oil
- Start off by washing your gizzard properly and cutting it into the size you want, then put into a medium size pot.
- Blend 1 medium onion, garlic, thyme, turmeric, ginger, 3 bouillon cubes, smoked paprika, scotch bonnet pepper, 250 ml water and add to gizzard after blending. (My ginger was already blended and stored In the fridge). Cook on medium to high heat.
Cook gizzard till water has dried up completely from pot as the gizzard would absorb every bit of the seasoning.
- Transfer gizzard into lined baking tray and put into oven to dry up a bit. You can choose to fry your gizzard instead of putting it in the oven.
- While gizzard is in the oven cut your plantain into cubes and fry.
- Chop your peppers, spring onions and the rest of your onion and set aside.
- In another pot, pour in 1 cooking spoon of vegetable oil allow to heat up, then add the chopped onions allow to fry till translucent then add blended tomatoes and allow to cook for about 10-15 minutes.
- Add one bouillon cube, curry, thyme and salt and stir together then add your gizzard and mix. Making sure it is covered in the sauce and cook for 3-5 minutes.
Add the fried plantain and chopped peppers and spring onions and cook on low heat for about 3 minutes.
- Take off from heat and serve.