3 Ripe Plantain

2 – 2.5 lbs of gizzard (either chicken or turkey)

2 Red Bell Peppers

4 Roma Tomatoes

1 Cup of Cooking Oil

1 Whole Onion

5 Knorr Cubes (3 for gizzards, 2 for stew)

1 tsp of Thyme

1/2 tsp of Curry

1 tsp of ground red pepper (amt. can be adjusted)

Salt to Taste

Boil the Gizzards:

1. Clean the gizzards well and chop into 1/2 inch pieces. You can choose to chop before boiling or  after they are done boiling. The choice is yours to make. In the pot of gizzards, add 1/4 onion, 3 Knorr cubes, 1 tablespoon of salt for this amount of gizzard, and any salt-free seasonings of your choice (a dash into the pot is all you need for your seasoning).

2. Boil on medium heat for 25 minutes or until nice and tender. 

Fry the Stew:

3. Blend the bell peppers, tomatoes, and three-quarter of the onion until coarse. You want a nice coarse texture in your stew so don’t blend completely. I used a food processor to control the speed and only added a little water to help the machine blend it more easily. 

4. Heat the oil in a skillet until hot and pour in tomato blend. You want to pour the pepper in while the oil is bubbling hot to start the frying process.

5. Add seasonings to the stew: thyme, curry, 2 Knorr cubes, pepper, and salt to taste. 

6. Fry down the stew until most of the water has evaporated – leaving you with a beautiful dark red stew that separates easily from the oil. 

Frying the Gizzards and Plantains

7. Heat the oil you will be using to fry both the gizzards and plantain. Add in the chopped and boiled gizzards and fry until perfectly crisp on the outsides. They change colors to a darker brown when fried. Set aside onto a paper towel to drain the oil.

8. Peel and chop the plantains into cubes as pictured above and fry into the same pot with oil you used for the gizzards. With chopped plantains, you do have to mix occasionally otherwise, they will start to burn on the bottom sides. Gizdodo won’t be as tasty with burnt plantain! Drain the fried plantains onto a paper towel plate or bowl. 

The Finale:

9. Your stew should be ready to be mixed with our fried components. If you have any excess oil on the top of the stew, you can remove it with a spoon and discard. I know some folks who don’t like to see oil in their food. I’m right there with you!

10. Pour in the gizzards and plantain into the pot and mix gently, making sure to incorporate all the ingredients. 

11. If you prefer a more liquified (soupy) stew, add water or meat stock to increase the volume of the stew. And there you have it – tasty gizdodo! I cooked white rice while preparing this and trust me when I say this combo was tongue-biting! Yum!