Gizdodo — a brilliant portmanteau of gizzard and dodo (fried ripe plantain) — is one of Nigeria’s most beloved party snacks. This crowd-pleasing combination of tender, well-seasoned chicken gizzard and golden chunks of caramelised plantain threaded onto skewers is a fixture at every proper Nigerian gathering, from naming ceremonies and birthday parties to Sunday owambe celebrations right across the UK. In this elevated party version, we’ve taken the classic Gizdodo and served it canape-style — skewered and dressed with a punchy scotch bonnet pepper dipping sauce that will have your guests reaching for seconds.
The genius of Gizdodo lies in the contrast that makes each bite sing: the gizzard is deeply seasoned with curry, thyme, and Maggi Star, slow-simmered until tender, then fried until golden and slightly chewy in that satisfying way only gizzard can be. The dodo brings softness and sweetness — ripe plantain fried to a caramelised, golden perfection. Together on a single skewer they are irresistible, and paired with a fiery, tomatoey dipping sauce they become one of the most memorable party bites you can put on the table. Nigerian hosts across the UK rate this one very highly.
You can shop every key ingredient for these Gizdodo Skewers in one place at Awuf Afro Store — fresh chicken gizzard, ripe plantain, scotch bonnet peppers, bell peppers, Maggi Star seasoning, and more, all available online with UK-wide delivery. Less time hunting across shops, more time cooking.
Ingredients
Serves 8–10 skewers
| Quantity | Ingredient |
|---|---|
| 1 kg | Chicken gizzard (cut into bite-sized pieces) |
| 3 medium | Ripe plantain (cut into 3–4cm chunks) |
| 3 tbsp | Tomato paste |
| 4–5 peppers | Fresh scotch bonnet peppers (adjust to taste) |
| 2 medium | Red bell pepper (deseeded and roughly chopped) |
| 1 medium | Red onion (half for the gizzard pot, half for the sauce) |
| 3 cups | Vegetable oil (for frying) |
| 3 cubes | Maggi Star seasoning cubes (crumbled) |
| 1 tsp | Dried thyme |
| 1 tsp | Nigerian curry powder |
| 1 tbsp | Ginger garlic paste |
| to taste | Salt |
Add Ingredients to Your Basket
Tick the items you need and add them all at once:
Method
- Season and boil the gizzard (30 minutes): Rinse 1kg of chicken gizzard thoroughly under cold water. Trim any excess fat and cut each piece into bite-sized chunks about 3–4cm. Place in a medium pot with 1 tablespoon Sapna Ginger Garlic Paste, 1 teaspoon Awuf Nigerian Curry, 1 teaspoon Tropical Sun Dried Thyme, 2 crumbled Maggi Star cubes, half the red onion (roughly chopped), and enough water to just cover the gizzard. Bring to a boil, then reduce to a steady simmer and cook for 25–30 minutes until the gizzard is tender but still has a firm, satisfying chew. Drain well and set aside — reserve the broth for another soup or stew.
- Fry the gizzard (8–10 minutes): Pat the boiled gizzard pieces dry with kitchen paper — this step is essential for achieving a crispy exterior. Heat 2 cups of KTC Vegetable Oil in a deep frying pan over medium-high heat until hot. Fry the gizzard pieces in batches for 5–6 minutes, turning halfway, until they are deep golden-brown and slightly crispy on the outside. Do not overcrowd the pan. Remove with a slotted spoon, drain on kitchen paper, and season lightly with salt.
- Fry the dodo (8 minutes): Peel all 3 ripe plantains and cut into rounds or diagonal chunks about 3–4cm thick — you want pieces firm enough to hold securely on a skewer. In the same oil (top up if needed), fry the plantain pieces over medium heat for 3–4 minutes per side until gloriously golden and caramelised, soft inside with a sweet, slightly charred crust. Remove and drain on kitchen paper.
- Make the pepper dipping sauce (15 minutes): Add 4–5 fresh scotch bonnet peppers, 2 deseeded red bell peppers, the remaining half red onion, and 3 tablespoons of Derica Tomato Paste to a blender with a splash of water. Blend until smooth. Heat 2 tablespoons of oil in a small saucepan over medium heat, pour in the blended sauce, and fry — stirring frequently — for 10–12 minutes until the colour deepens, the raw smell disappears, and the sauce is thick and glossy. Add the remaining Maggi Star cube and salt to taste. Remove from the heat.
- Assemble the skewers: Thread each skewer with alternating pieces of gizzard and dodo — aim for 2 pieces of each per skewer for a neat, party-canape size. Once assembled, brush each skewer generously with a little of the warm pepper sauce for extra gloss and flavour. Arrange on a large serving platter.
- Serve: Pour the remaining pepper dipping sauce into a small serving bowl and place it alongside the skewers on the platter. Serve warm. These disappear fast at parties — consider making a double batch for groups of more than ten!
Tips & Variations
- Control the heat: Scotch bonnet peppers are seriously fiery — start with just 2 in the blender, taste the sauce after cooking, and add more blended pepper if you want it hotter. Keep a bowl of yoghurt or cold drink nearby for guests who underestimate Nigerian pepper!
- Prep ahead for the party: Both the fried gizzard and the fried dodo can be made 2–3 hours before your guests arrive. Keep covered at room temperature, then spread on a baking tray and reheat in a 180°C oven for 8–10 minutes just before threading and serving. The pepper sauce also keeps beautifully — make it the day before and reheat gently on the hob.
- You’ll need skewers: Pick up wooden cocktail skewers (15–20cm) from any UK supermarket or pound shop — soak them in cold water for 30 minutes before use to prevent scorching. Metal reusable skewers also work well and give a more polished party presentation.
