This lovely meal is inspired by the Gizdo effect. Gizdo aka gizzard and dodo aka dodogizzard.

I gave this a twist with my classic signature oyimatta. With just few ingredients, its very easy to conjour.

Lets do this..

Ingredients

• Gizzard
• Plantain
• Bell peppers
• Onions (chopped)
• Tomatoes (chopped)
• Scotch bonnets (chopped)
• Olive oil
• Basic Seasoning

Preparation Method

Clean the gizzard and add some seasoning, salt to taste, then cook for about 1 hour.

Cook the chopped tomatoes for 15 mins, then  add some scotch bonnets based on preference, onions and 2 table spoon of olive oil. Add some seasoning, salt to taste and  cook for additional 20 minutes.

Spoon in the cooked oyimatta  into the gizzard one spoon at a time, mix till its even then set aside.

Slice the plantains with the skin on into an oven tray/pan, add 1 or 2 table of olive oil, then grill in a preheated oven at  225 “C for 20 – 25 mins, while checking it at intervals to prevent it from burning.

Once done, peel the skin of the plantain and serve with the oyimatta. Enjoy 🙂