By Yemisi Suleiman 

In the rich world of Nigerian cuisine, few dishes combine sweetness, spice, and savoury flavour as perfectly as Gizdodo. A favourite at parties, lounges, restaurants, and family gatherings, gizdodo is a delicious blend of fried plantain and well-seasoned chicken gizzard tossed in a rich pepper sauce. The dish has become a beloved staple because of its exciting contrast of textures and flavours — the softness of ripe plantain paired with the slight chewiness of gizzard, all coated in spicy tomato and pepper sauce.

Often served as a side dish, appetiser, or small chop at celebrations, gizdodo carries the vibrant spirit of Nigerian food culture. It is colourful, flavourful, and surprisingly easy to prepare at home.

Here is a simple and tasty way to make Gizdodo.

Ingredients

2 kilos chicken gizzard

2 ripe plantains

3 fresh tomatoes

2 red bell peppers (tatashe)

1–2 scotch bonnet peppers (ata rodo)

1 medium onion

2 cloves garlic

1 teaspoon curry powder

1 teaspoon thyme

1 seasoning cube

Vegetable oil for frying

Salt to taste

Step 1: Prepare the gizzard

Wash the gizzards properly.

Season with salt, curry, thyme, garlic, onion, and seasoning cube.

Add a little water and boil until soft.

Once tender, fry lightly until brown and set aside.

Step 2: Fry the plantain

Peel and cube the ripe plantains.

Fry in hot oil until golden brown.

Remove and drain on paper towel.

Step 3: Make the sauce

Blend tomatoes, bell peppers, scotch bonnet, and half the onion.

Heat a little oil in a pan.

Slice the remaining onion and fry for 1 minute.

Pour in the blended pepper mix and cook until the water dries and the oil starts to separate.

Add curry, thyme, seasoning cube, and salt.

Step 4: Combine everything

Add the fried gizzard into the sauce and stir well.

Toss in the fried plantains.

Mix gently for 2–3 minutes so everything is coated.

Serve hot on its own or with rice.

For extra “party-style” gizdodo, add chopped green peppers and onions at the end for crunch and colour.