- 0.7lbs or 1.5 cups Chicken gizzards & hearts
- 2.33lb or 2 cups Diced pork
- 1 cup Beef tripe (optional)
- 1 Fried plantain (dodo)
- 1/2 cup Tomato sauce
- 1 Sweet pepper (for garnishing)
- 3 tsps Olive oil
- 1 cup Vegetable oil (or other oil of your choosing for frying)
- 2 tbsps Chicken bouillon seasoning
- 1 tbsp Cajun seasoning
- 1 tbsp Curry
I’m not sure who came up with the term ‘gizdodo’, which is a combination of fried chicken gizzards and dodo in fried tomato sauce. However, when I made this, I decided to add some pork as well, hence the name, gizzporkdodo. If you are Muslim, or just don’t like pork, please feel free to leave it out. I also don’t like frying, so my gizzards & hearts are just cooked, not fried.
I made 4 different dishes the night I made this: Stew, Ayamashe, gizporkdodo and efo. That made this dish easier to make, as I used some of the tomato sauce I used for the other dishes, and I was able to cook the gizzards, hearts and tripe I used with the goat meat.
Prep Steps 🙁
- Prepare the tomato sauce. If this is the only dish you are making, you can double the quantities of gizzards, hearts and plantains to match the tomato sauce, or instead, blend; 2 tomatoes, 1 habanero, 1/2 medium onion and 1/2 red bell pepper.
- Clean the gizzards by removing any yellow linings and rinsing thoroughly. Cut the gizzards into half. Cut the pork and tripe into similar bite size pieces.
- Cut the plantain into cubes. See this example from Nigerian Food TV.
- Slice the sweet pepper thinly.
- Season the tough meats (Chicken gizzards & hearts, tripe) with 1 tbsp chicken bouillon seasoning, 1/2 tbsp cajun seasoning and 1/2 tbsp curry and enough water to cover the meats and cook for about 40 mins.
- In a separate pan, add 1 tsp of the olive oil, a pinch of salt and the pork and stir continuously until it is completely white and cooked through. About 10 mins.
- In yet another pan, add the rest of the oil, and the tomato sauce, the rest of the bouillon & Cajun seasoning and curry and let it fry. You will know when it is ready as the sauce will start to clump up.
- Fry the plantain until golden brown. You can see complete instructions here
- Finally, combine the plantains, the pork, the cooked gizzard and hearts and the sweet pepper in the fried tomato sauce.
Note: I don’t have a clear picture of this step since I cooked mine with my Stew meat. See prep step 2 of the stew recipe.
How do you like your gizdodo? Have you tried it with pork? Leave a comment below on your experience!