Plantain and Chicken Gizzard Stew

If you know me, you know my love for plantain. Plantain is part of the banana family. It can be green, yellow, pink or very dark in colour depending on its variety and ripeness.  This fruit is inedible raw, and must be cooked before eating. It can be fried, boiled or grilled. It all depends on how you fancy eating them.

This dish is simple to prepare, and can be eaten anytime of the day. For me, I love having it for lunch with slice bread and a hot beverage. Aprons on!

Ingredients 

1. Plantain
2. Pack of 500g chicken gizzard
3. 1 tin of chopped tomato
4. 4 medium size onions
5. 3 bell peppers (green, red and yellow)
6. 2 scotch peppers
7. Spring onions
8. Seasoning
9. Oil
10. Tomato puree

 

 

Cooking Instructions

Plantain

1. Peel plantain and chop into cubes
2. Deep fry the plantains until they are golden brown and put them aside

Stew

1.      Wash and season gizzard and bring to boil until tender

2.      Blend one onion with 2 scotch peppers

3.      Chop onions, peppers and spring onions.

4.      Pour oil into hot sauce pan and heat to cooking temperature.

5.      Once oil is heated, fry chopped onions, peppers, spring onions and chopped tomato.

6.      Add bits of the blended pepper and onions into the stew whilst the above is cooking.

7.      Added season and salt for flavour and 2 squeezes of tomato puree to give the stew colour.

8.      Add gizzard to the pot with fried stew and turn the heat low.

9.      Leave stew to cook for a further 5 minutes or until all the water from the stew has evaporated.

10.  Finally add the plantains and mix in together with stew.

 Voila! Dish is done!