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.