Gizdodo Recipe

Clean and halve

Rinse the gizzards thoroughly under cold water. Cut each gizzard in half lengthwise so they open and any grit is removed. Pat dry with paper towels.

Place the cleaned, halved gizzards into a medium pot. Add 4 cups water, 1/2 quartered onion, 1 garlic clove, bay leaf (if using), and 1/2 tsp salt. Bring to a boil, then reduce heat to medium-low and simmer, covered, for 25–30 minutes or until gizzards are tender but not falling apart. Drain and reserve 1/4 cup of the cooking liquid.

Once cool enough to handle, transfer gizzards to a bowl. Optionally toss with the 1/4 cup reserved cooking liquid and 1/4 tsp salt and 1/4 tsp black pepper to season lightly before cooling completely (about 5 minutes).

Heat 1/2 cup vegetable oil in a large skillet or shallow pot over medium-high heat (oil should reach about 350°F/175°C if using a thermometer).

While the oil heats, toss the drained gizzard pieces with the flour and cornstarch mixture (0.25 cup flour + 1 tbs cornstarch) to lightly coat. Shake off excess. This step is optional but gives a crisp exterior.

Carefully add the coated gizzards in a single layer (work in batches if needed) and fry until golden-brown, about 4–6 minutes, turning once. Remove with a slotted spoon to a paper-towel-lined plate and set aside.

In the same oil, fry the plantain cubes until golden on all sides, about 4–6 minutes. Remove and drain on paper towels. Return any reserved small amount of oil to pan, leaving about 2 tablespoons for sautéing the sauce (pour off excess into a heatproof container).

Lower heat to medium and add remaining 2 tablespoons of oil to the skillet. Add the diced onion and sauté for 2–3 minutes until translucent.

Add the minced garlic, grated ginger, and chopped scotch bonnet pepper. Sauté for 30–45 seconds until fragrant (be careful with fumes).

Stir in the tomato paste and cook 1 minute to reduce its raw flavor, stirring constantly so it doesn’t burn.

Add the chopped fresh tomatoes (or drained canned tomatoes). Cook 4–6 minutes, stirring occasionally, until the tomatoes break down and the mixture becomes saucy.

Sprinkle in the curry powder, dried thyme, crushed bouillon cube, remaining salt (about 3/4 tsp total when combined with parboil seasoning), and black pepper. Stir to combine. If the sauce is too thick, add 1–2 tablespoons of the reserved gizzard cooking liquid or water to loosen.

Simmer the sauce on low heat for 4–5 minutes to let flavors marry. Taste and adjust seasoning and heat level as needed.

Return the fried gizzards to the pan with the sauce and gently fold to coat them thoroughly. Cook together 2–3 minutes so the gizzards absorb the sauce.

Add the fried plantain cubes and chopped red and green bell peppers. Toss gently to combine, taking care not to mash the plantains. Cook an additional 2–3 minutes so peppers soften slightly but remain crisp-tender.

Turn off heat and sprinkle a final pinch of black pepper and a quick taste-adjusted sprinkle of salt if needed. Let sit 2 minutes for flavors to settle.

Serve warm as a side or small-plate snack. Gizdodo is commonly served with steamed rice, fried rice, or enjoyed on its own.