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Gizdodo (Peppered Gizzard/ Dodo gizzard)

Gizdodo is simply a medley of fried plantain and gizzard in pepper sauce. It is also called dodo gizzard or peppered gizzard. No Nigerian party is complete without this deliciously easy and simple side dish. peppered gizzard is served alongside Nigerian fried rice or jollof rice and it can be eaten on its own as an appetiser.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Appetizer
Cuisine: African
Keyword: dodo gizzard, gizdodo, gizdodo recipe, peppered gizzard
Servings: 6
Author: Ajoke


  • 500 g chicken gizzard
  • 200 g shaki (tripe) optional
  • 2 ripe but firm plantains
  • 4 Red and green Chilli peppers substitute with red and green bell peppers
  • 2 medium onions chopped divide into two
  • ½ tablespoon chilli flakes
  • 1 can of chopped tomatoes substitute with 2 cups of Nigerian pepper mix
  • ½ tsp Garlic paste
  • ½ tsp Ginger paste
  • 1 tsp Curry powder and thyme
  • Salt to taste
  • tablespoon chicken bouillon powder divide into two
  • Vegetable oil about 3 cups or more


Fry the gizzards and plantain

  • Wash and clean the gizzards (check that the thick membrane on the gizzards is peeled off)
  • Place the gizzards and shaki in a medium pan, add ginger, garlic, salt, curry powder, thyme, ½ of the seasoning powder, ½ of the chopped onions, water and bring to boil until tender. Separate the shaki and gizzard from the broth and fry in hot vegetable oil until golden brown. If you choose a healthier option, you can grill the gizzard and shaki.
    Move on to frying the plantain
  • Peel and cut the plantain into cubes, and season with salt if you want
  • use the same oil you used to fry the gizzards or opt for a fresh batch
    Place a frying pan on medium heat, add vegetable oil and heat until hot. Fry plantain (in batches if need be) until golden brown. Set aside on a kitchen towel to drain oil. Alternatively, grill plantain for a healthier option

Make the gizdodo

  • Place a pan on medium heat, add ½ cup vegetable oil and heat until hot, add the remaining chopped onions, curry powder, thyme and fry until onion is soft and translucent. This should take about 2-3 minutes
  • Carefully add the chopped tomatoes to the sautéed onions and stir until combined. Add chilli flakes, chopped green and red chilli peppers (or bell peppers if using) and cook for another 5 minutes
  • Add chicken bouillon powder and salt to taste and continue to cook on low medium heat till oil floats on top of the sauce. Say another 10 minutes.
  • Then add the fried gizzard and shaki to the sauce and stir well, followed by the fried plantain and stir to combine. Continue to cook for another minute or two then take it off the heat.
  • Serve gizdodo warm with mains of choice and enjoy.


  • Turkey gizzard are bigger than chicken gizzard, although they are easy to clean, they are not as flavourful as chicken gizzard.
  • Substitute a can of chopped tomatoes for 2 cups of Nigerian pepper mix
  • Avoid frying the gizzard for too long to avoid chewy and tough meat. Take it out of the oil as soon as it is brown