This dish has been without a doubt one of the most popular dishes ordered in all my years of catering. It is always a crowd pleaser. The sweetness of the plantain and the crunchiness of the gizzard seems to do an amazing job impressing everyone. It is always the first item on the menu to go. It is typically served as an appetizer at Nigerian weddings or as a side-dish. The ingredients are very accessible world-wide as long as you have a chinatown in your city. Gizzard I find is not typically sold in regular grocery stores depending on how multi-cultural a city is. However, you can easily find chicken gizzard in asian grocery stores. You can choose to make it less spicy by reducing the scotch bonnet peppers you add. Do enjoy this tasty side-dish.
2 ripe Plantains
1 cup of Gizzard
2 large Scotch Bonnet Peppers( Ata Rodo)
1 cube of Maggi
1 Medium sized Roma Tomato
1/2 cooking spoon vegetable oil
1 clove of garlic
1/2 teaspoon of ginger
1/4 bulb of onion
1/2 green bell pepper
1.5 teaspoon of salt
2.5 cups of water
2 spoons of oil – for frying
*Wash the gizzard and season with 1 teaspoon of salt, one large scotch bonnet pepper, 1/8 bulb of Onion and boil with 2.5 cups of water for 20 minutes on medium heat.
*Peel and dice the ripe plantain, season with ginger and fry.
*chop the rest of the onions, the roma tomato, the scotch bonnet pepper, green bell pepper and garlic
*Heat up the vegetable oil, fry the onion and garlic on medium heat for 3 minutes.
*Fry the chopped roma tomato, green bell pepper and the scotch bonnet pepper
*season with the rest of the salt, maggi and stir in the gizzard.
*Add the fried plantain and stir in and leave to simmer for 5 minutes.
Serve warm with Tooth picks
This is a popular Nigerian party appetizer dish.