Ingredients
- Ripe plantains
- Pack chicken gizzards
- garlic cloves
- Ginger
- Red bell pepper
- Tomatoes
- Red onion
- Scotch bonnet peppers
- Onga cubes
- All purpose spices
- Fresh lemon
- Vegetable oil
- Palm oil
- Salt
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Method
- Remove gizzards from packaging, add to bowl. Rinse with cold water
- Drain water, squeeze and add lemon juice to gizzards. Using hands, clean gizzards in a washing motion
- Drain lemon juice, rinse gizzards 2-3 times with cold water
- Transfer gizzards to saucepan. Cut 1 clove garlic, few slices of onions & blended ginger and onion into it. Add enough water, half onga cube, salt. let boil for 30 minutes over medium heat.
- While that’s boiling, blend pepper, onion and tomatoes until smooth.
- Heat oil under medium heat and added the blended mixture.
- After 10-20 minutes, add spices and onga cubes.
- Taste for salt and set aside.
- Peel ripe plantain and cut in cubes.
- Add water to plantain and sprinkle salt.
- Heat a pan with vegetable and diced plantain.
- Deep fry till golden brown, 5-7 minutes; transfer fried plantains to paper towel to drain excess oil. Set aside in a warm place.
- Check if gizzard is well cooked and drain off stock.
- Allow to cool and fry in the hot oil.
- Deep fry till dark brown, 5 minutes. Transfer to paper towel to drain excess oil, set aside.
- Transfer fried plantain and gizzard in a bowl. Scoop some of the stew onto the them and mix well.
- Serve with rice