No joke, you guys need to try out this Gizdodo recipe. It tastes so good I’m even contemplating making it again because that’s how amazing it is.
Last week when I went out of town with friends, I had to pack this food up on a plate and take it with me. Because It was too good that I couldn’t wait till I got back from out of town to eat it.
And you bet my friends ended up eating some as well because this Gizdodo recipe is a killer.
Personally, I chose to fry the plantains and the gizzard. But if you don’t like fried food, then boiling the plantains and the gizzard would do just fine.
Just make sure that your plantain doesn’t end up mushy if you do decide to boil it.
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This recipe does take time to prepare, so don’t expect it to be done within a couple of minutes. You would need a bit of patience, especially if you choose to fry your ingredients. However, if you do decide to boil, then this should cut down the time you spend in the kitchen.
I chose to boil the gizzard first before frying it in order to extract the stock, which I later used in preparing the stew sauce. I find this helped add a rich taste to the sauce.
However, if you have leftover chicken stock or store-bought stock, then it should be fine as well.
For this recipe, I decided to add some beef to my gizzard. It wasn’t supposed to be added to this dish, but because I had some leftover meat that was wasting in my freezer, I decided to cook it along with the gizzard. And to my surprise, it ended up adding more flavour to the overall dish. So if you happen to have some beef in your fridge, feel free to use this in addition to the gizzard meat.
Gizzard Stew Recipe
- 2 lbs Gizzard
- 2 lbs beef - optional
- 6 plantains - ripe, cut into chunks
- 1 litre oil
- 1 red onion - diced, for frying
- 2 red bell peppers
- 3 habanero peppers - Use more or less depending on your spice preference
- 2 red onion - for blending
- 6 oz tomato paste - canned
- 1 cup beef stock
- 14½ oz diced tomato - canned
- 1 Maggi cube
- 1 tbsp salt
- ½ tsp cayenne pepper
- ½ tsp curry powder
- ½ tsp thyme
- Blend canned diced tomatoes, red bell peppers, habanero peppers, and red onions until you achieve a slightly smooth consistency. (Make sure you do not over-blend). Set aside.
Prepping the Gizzard
- To a medium-sized pot on medium heat, add your chicken gizzard, beef, chopped red onions, Maggi, thyme, cayenne pepper, salt, curry powder, and water, and boil. Once the chicken gizzard and beef are fully cooked (no redness), extract the stock and set aside.
- To a large frying pan on medium heat, pour about 1 liter of canola oil and fry your boiled gizzard and beef until golden brown. Set aside once done.
Prepping the plantain
- In a small bowl, add salt to your diced plantains. Combine and set aside.
- Fry the plantain in the same oil as the cooked gizzard until golden brown.
Putting it all together
- Heat canola oil in a medium-sized pot on medium heat.
- Throw in some diced red onion and fry until the redness starts to fade.
- Add in your tomato paste and fry for about 10-15 minutes, stirring occasionally to avoid burning
- Add in your blended mixture, Maggi, cayenne pepper, thyme, and curry powder. Combine and fry for about 10 minutes, continuously stirring to avoid burning.
- Add beef stock and salt. Allow to cook for an additional 10 minutes
- Add in your fried gizzard and plantain. Combine thoroughly and simmer for an additional 5 minutes.
- Serve and enjoy!