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Gizdodo (Gizzard and Plantains)
Hoofdgerecht

Gizdodo (Gizzard and Plantains)

1 uVoor 4Nutri-Score C€€
van @softtouch__17 imports0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

4 personen
  • chicken gizzard (cleaned and cut into bite-sized pieces)Vlees700 g
  • ripe plantain (peeled and cubed)Groente en fruit3 stukken
  • onion (chopped)Groente en fruit1 stuk
  • bell pepper (diced)Groente en fruit1 stuk
  • scotch bonnet pepper (blended)Groente en fruit1 stuk
  • tomato (blended)Groente en fruit2 stukken
  • garlic (minced)Groente en fruit3 stukken
  • ginger (grated)Groente en fruit15 g
  • vegetable oil (for frying)Voorraadkast200 ml
  • chicken stockVoorraadkast200 ml
  • curry powderKruiden en specerijen5 g
  • dried thymeKruiden en specerijen3 g
  • saltKruiden en specerijen5 g
  • black pepper (ground)Kruiden en specerijen2 g

per portie

Voedingswaarden

633kcal

Koolhydraten
33 g
Eiwitten
53 g
Vetten
33 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Koekenpan
  • Steelpan
  • Mengkom
  • Schuimspaan

stap voor stap

Bereiding

  1. Season and boil the gizzard

    • Wash the gizzard well and place in a saucepan.
    • Add the chopped onion, garlic, ginger, curry powder, thyme, salt and black pepper.
    • Pour in the chicken stock and simmer until the gizzard is tender.
    Stap 1

  2. Fry the plantains

    • Peel and cube the ripe plantains.
    • Heat the vegetable oil in a frying pan.
    • Fry the plantain cubes until golden brown, then drain on a slotted spoon.
    Stap 2

  3. Fry the gizzard

    • Drain the boiled gizzard and reserve the stock.
    • Fry the gizzard pieces in the hot oil until browned.
    • Set aside with the plantains.
    Stap 3

  4. Make the pepper sauce

    • Blend the tomato, bell pepper and scotch bonnet.
    • Fry the blended pepper mix in a little oil until the raw taste is gone.
    • Season with curry powder, thyme and salt.
    Stap 4

  5. Combine and simmer

    • Add the fried gizzard and plantains to the sauce.
    • Pour in a little of the reserved stock and stir gently.
    • Simmer until everything is well coated and heated through.
    Stap 5

  6. Serve

    • Serve hot on its own or with rice.
    Stap 6
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