Gizdodo — the name says it all: gizzard meets dodo, the Yoruba word for fried ripe plantain. This beloved Nigerian party staple brings together two of the most popular ingredients in West African cooking, tossed in a caramelised, spiced tomato-pepper sauce that keeps people hovering around the serving platter all night. Born in the owambe culture of Lagos, Gizdodo is a fixture at naming ceremonies, birthday parties, and celebratory cookouts — and it has found a devoted fanbase at Nigerian gatherings across the UK too, where it features proudly alongside puff-puff and small chops at every big occasion.
What makes Gizdodo so irresistible is the play of contrasts. Tender chicken gizzard, boiled until soft then fried until crispy at the edges, meets sweet, golden, caramelised plantain — both coated in a deeply reduced sauce of tomatoes, scotch bonnet, and fragrant peppers. It is sticky, spiced, and completely addictive. One piece leads to another, and the bowl is always empty before the celebration is half over.
All the key ingredients for a proper pot of Gizdodo are stocked at Awuf Afro Store — fresh chicken gizzard, sweet ripe plantain, scotch bonnet and bell peppers, Sapna Ginger Garlic Paste, and the seasonings that give this dish its signature depth. Order online and have everything delivered to your door, ready for your next gathering.
Ingredients
Serves 4
| Quantity | Ingredient |
|---|---|
| 1 kg | Chicken gizzard (cleaned) |
| 6 plantains (2 packs of 3) | Ripe plantain (deep yellow with black patches) |
| 3 heaped tbsp | Tomato paste |
| 3–4 peppers | Scotch bonnet peppers (roughly blended) |
| 2 medium | Red bell peppers (roughly blended) |
| 2 medium | Red onions (half for boiling gizzard, rest sliced for sauce) |
| 2 tbsp | Ginger garlic paste |
| 300 ml | Vegetable oil (for frying gizzard, plantain and sauce) |
| 2 cubes | Maggi Star seasoning cubes |
| 1 tsp | Dried thyme |
| to taste | Salt |
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Method
- Boil the gizzard (35–45 minutes): Rinse 1kg chicken gizzard under cold water, removing any tough membrane or yellow film. Place in a pot with half a chopped onion, 1 tablespoon Sapna Ginger Garlic Paste, 1 teaspoon Tropical Sun Dried Thyme, 1 Maggi Star cube, and salt to taste. Cover with water, bring to the boil, then reduce heat and simmer for 35–45 minutes until tender but still with a slight chew. Drain and set aside.
- Fry the gizzard (5–7 minutes): Heat enough KTC Vegetable Oil in a deep pan for shallow frying over medium-high heat. Pat the boiled gizzard dry with kitchen paper. Fry in batches for 5–7 minutes, turning once, until browned and slightly crispy at the edges. Remove and drain on paper towels.
- Fry the plantain — dodo (3–4 minutes per side): Peel and slice 6 ripe plantains diagonally into rounds about 2cm thick. In the same oil over medium heat, fry in batches for 3–4 minutes per side until deep golden and caramelised all over. Remove and drain on paper towels.
- Blend the pepper base: Roughly blend 3–4 scotch bonnet peppers and 2 red bell peppers with a small piece of onion into a coarse paste. Do not blend completely smooth — a little texture gives the sauce better body.
- Build the sauce (20–25 minutes): In a wide pan, heat 3 tablespoons of KTC Vegetable Oil over medium heat. Add the remaining sliced onion and fry for 3 minutes until soft. Stir in 1 tablespoon Sapna Ginger Garlic Paste and cook for 1 minute. Add 3 heaped tablespoons of Derica Tomato Paste and fry, stirring constantly, for 8–10 minutes until it darkens and the raw smell is gone. Pour in the blended pepper mix and fry for a further 10–12 minutes, stirring often, until the oil floats to the top of the sauce.
- Season and combine (5–7 minutes): Add the remaining Maggi Star cube and salt to taste. Stir well. Add the fried gizzard and toss to coat evenly. Cook for 3–4 minutes so the pieces absorb the sauce. Gently fold in the fried plantain and cook for a final 2–3 minutes on low heat until everything is coated and heated through.
- Serve: Transfer to a wide serving bowl or platter. Gizdodo is best eaten warm, with small skewers or toothpicks for easy sharing. Serve as a starter, small chop, or side dish at your next party — it will be the first thing to disappear.
Tips & Variations
- For extra-tender gizzard, add a pinch of bicarbonate of soda to the boiling water — it breaks down the tough connective tissue much faster without affecting the flavour.
- Use fully ripe plantain with deep yellow skin and plenty of black patches. The sweeter and softer the plantain, the better the contrast with the spiced, chewy gizzard.
- Gizdodo reheats beautifully. Store leftovers in an airtight container in the fridge for up to 2 days and reheat in a pan with a small splash of water to loosen the sauce.
