Hello there!
Chicken Gizzard Stew with Plantains and Bell Peppers!
Yes, gizzards. Look, before you look away, hear me out: gizzards are underrated… at least in western countries.
I’ve always found funny how in Cameroonian culture gizzards are seen as a special treat for illustrious guests whereas they are looked down upon in many European cultures.
It all comes down to how they are cooked: once you get past the unexpected texture, you’ll become a fan, trust me on that.
It wouldn’t be a Laviebami recipe without plantains, right? xD Well, “surprise, surprise”, I managed to throw some plantains in. This recipe is a distant relative of Cameroon’s national dish, Poulet DG: both include chicken, peppers and plantain.
It’s a very simple dish to make: once all the different ingredients are cooked, separately, the only thing left to do is assembling the dish.
Quite rich in taste, full of nutrients, this is quite a balanced meal: low-fat protein, vitamin C, antioxidants, fibers and magnesium.
However, gizzards can be slightly rich in cholesterol, so limiting its consumption to special occasion would be the safest choice.
It can be served alone, with white/brown rice, cassava or yam.
For more stews, check these out:
- Poulet DG (Cameroonian Chicken and Plantain Stew) with Video
- Caribbean Curry Goat Stew, with Video
- Mafe Coco (Peanut and Coconut Milk Chicken Stew) with Video
- Poulet Yassa (Chicken Yassa Stew)
- Red Red (Ghanaian Bean Stew)
Well, without further ado, here is the recipe. Scroll down for video instructions.
Chicken Gizzard, Plantain and Pepper Stew
Course: MainCuisine: African4
servings15
minutes40
minutesIngredients
500g Chicken gizzards
2 tablespoons All-purpose seasoning
2 Plantain bananas, yellow but firm (diced)
150ml Vegetable oil
2 Red bell peppers + 1 (diced)
1 Green pepper (diced)
1 Red onion (sliced)
2 Garlic cloves
1 Tomato
½ Scotch bonnet pepper
2 tablespoons Palm oil
Directions
- Wash and pat dry the gizzards
- In a large pot, cover the gizzards in water. Add 1 tablespoon of seasoning.
- Cover, let boil and then cook 10 minutes.
- Dice the plantain.
- In a pot, heat the vegetable oil. Fry the plantain and let drain on paper towel.
- In a blender, mix the tomatoes, garlic, ½ red onion, scotch pepper and 2 red peppers until smooth.
- In the same pot where we fried the plantain, fry the gizzards until golden and drain on paper towel.
- In the same pot, heat the oil. Add in the palm oil and stir.
- Add 1 tablespoon of the pepper-tomato blend and the rest of the red onion. Cook for 10 minutes. Stir to avoid burning.
- Add in the gizzards and plantain. Cook for 5 minutes.
- Add in the diced red and green peppers. Turn off the heat and cover the pot for at least 5 minutes.
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