Spicy Dodo and Gizzard Medley in Stew (gizdodo)

Popularly known as Gizdodo, this combination has come to be a popular side dish at most Nigerian parties. The sweetness of the dodo (fried ripe plantains) and the savoury meaty crunchiness of the Chicken or Turkey gizzards combined well in a spicy sauce base is so simple yet exciting to the palate.

INGREDIENTS

2 medium sized plantains

2 cups of gizzard

2 tsps of cayene pepper

2 tsps of garlic puree

2 medium sized onions

2 cooking spoons of oil
Oil for frying the plantains

seasoning cubes of your choice

salt

For the stew...

1 Big red bell pepper - Tatase

2 scotch bonnet - atarodo

1 tin of tomato plum or 4 pieces of fresh tomatoes

PREPARATION

I usually marinate the gizzard overnight before boiling it as gizzards can be very difficult to infuse some taste into.

So rinse the gizzard thorougly under running tap water.

Rub in the garlic puree, add a teaspoon of cayenne pepper and leave in the fridge to marinate

The next day, boil the marinated gizzard. Add seasoning cubes and salt as you desire, slice the remaining half a bulb of onion to the gizzard and boil it. 

When the gizzard is cooked,  further cut it up into cubes if you desire then fry it and set aside

Now cut the plantains into cubes, add a teaspoon of cayenne pepper and salt to it. Fry it and set aside

*Blend the peppers and tomatoes with half a bulb of onions. Boil the pepper mixture to drain out excess water.
Pour the oil in a clean pot, once it is hot, add in the sliced onions. After a minute add in the pepper mixture. Fry for few minutes. Then add seasonings of your choice.

You will know the stew is ready once oil begins to float on top of the stew. 

Now add the fried gizzard, stir for three minutes then add the fried plantain.

Stir and allow to simmer for about two minutes and it's ready!!! Pour on a plate and garnish with onion rings and chopped green pepper.

What do you think? Do your friends and family deserve this treat? Wait no further to give it a go!!!

spicy peppered fish bites

When Hezekiah Okubio Pedro posted this awesome recipe on our Facebook group I just knew I had to try it and it came out really fantastic. Everyone in the house just couldn't get enough! its certainly going to be a regular in our home now!!!

INGREDIENTS
Big Sized Hake Fish
1 egg
Flour (about half a cup)
Stock cube
Cameroun pepper / Crushed red chillies
Onions
Bell pepper (Tatashe)
Spring Onions
Ginger
Vegetable oil
Scotch Bonnet Peppers (Ata rodo)

*Tomatoes, garlic can be included too.
*Hezekiah's used croaker fish

PREPARATION

Clean, fillet and cut up your fish into bite sizes.

Tip in your crushed chillies or ata gungun, or Cameroun pepper.

Add your crushed seasoning cube

Mix into the fish thoroughly and set aside.

Mix the egg and flour to make a not so thick batter.

Pour the batter into the seasoned fish.

Combine well with your hands to coat the fish well.

Blend your peppers, ginger, garlic and half of the spring onion roughly.

Place your pan on heat (preferably a wok or any heavy based pan). Heat up the oil and begin frying the left over sliced onion.

When your onions have fried a bit, pour in the pepper blend mix.

Add your seasoning cube.

Leave on heat to simmer a little...

Add in the fish and stir.

Allow to cook over low heat as you don't want to eat raw fish. Stir as needed to avoid it getting burnt.


...and here we are! Served over broad fried plantain.

FROM GHANA WITH LOVE...KELEWELE

Kelewele is a popular Ghanian snack dish of fried spicy plantain. If all you are used to is the regular fried plantain, just get your tastebuds ready for the next level in this plantain business.
The combination of seasonings and spices combined with the sweet ripe plantain create a flavor profile that is just amazing!!!

The best part of it is that you may not need a lot ingredients beyond what's already in your pantry.

INGREDIENTS
5 ripe plantains
Thumb sized fresh ginger, grated or crushed
1 teaspoon salt
2 tablespoons chilli flakes*
Garlic to your taste
Vegetable Oil for frying

*Adjust the quantity depending on the number of people you are serving, I'll be using 5 plantains for 5 people as it would be a main dish for some of my family.
*Fresh scotch bonnet/ ata rodo can also be used

I begin by crushing my garlic and ginger together in my little mortar and setting it aside.

*Spices can also be blended in your electric blender especially if using fresh peppers, remember to use as little water as possible if going for that option.

Slice your plantains diagonally (you can also cut into cubes)

Begin adding your spices and seasonings to the sliced plantain. Here you see me add the crushed garlic and ginger, then some seasalt.
*Use any salt of your choice.

 I add the chilli flakes into the mix...

Mix thoroughly to ensure the seasoning goes round well.

Cover and set aside the mixture for about 10 minutes to allow the flavours combine well and for the plantain to absorb it all well.

Heat up your oil and begin frying.

Depending on the heat and your quantity, it should start turning golden brown in about 7 minutes. Bring out of the oil and put on paper towels to absorb excess oil or a colander to drain off the excess oil.

Serve you delicious treat as you please. I served mine with some mackerel spicy stew!
Bon Appetit!!!