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..
- Bell peppers
- Onions (chopped)
- Tomatoes (chopped)
- Scotch bonnets (chopped)
- Olive oil
- Basic Seasoning
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 🙂