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Servings
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Ingredients
- 2 Kg Chicken Gizzard
- 7 Ripe Plantain
- 6 Tomato
- 1200 g Chopped Tomato (1 Can = 400g)
- 4 Sweet Pepper
- 3 Bell Pepper
- 1 Kg Sweet Potato
- 3 Onions
- 3 Garlic Cloves
Ingredients
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Instructions
- Set the grill to the highest temperature
- Chop the gizzard into semi-large chunks, season (with salt, pepper, curry powder, and fresh herbs) and boil on medium heat, with chopped onions and garlic, till soft (should take about 15 - 20 mins)
- Chop the plantain into halves, and place in the grill (on parchment paper or well greased layer) for 20 mins (turn half way through)
- Peel the sweet potato and slice into squares. Boil in another pot till soft (should take about 15 minutes)
- To save time, you should have the boiling of potato and gizzard, as well as grilling happening at the same time.
- Once all is done, set each aside in respective bowls. Now to bring it all together... (Ps: Chop the grilled plantain halves into small square chunks)
- Blend the chopped tomato, tomatoes, sweet & bell peppers as well as 2 onions to get smooth mix.
- Pour into your main pot, and cook for 15 - 20 minutes on high heat. You want to get a thick tomato pureé/stew. Remember to season with S&P, chilli flakes, and some of the gizzard stock
- Once the stew is cooked, stir in the gizzard, plantain and sweet potato, in that order and mix till fully integrated. Reduce the heat and let simmer for a further 5 minutes. (Be careful not to stir to harshly or for too long so as not to harden the gizzard or mash the sweet potato & plantain)
- Turn off the heat, and serve! Enjoy as a main dish or a side!
Recipe Notes
Nutritional Info
Cal: 577 | Carbs: 91.4g | Pro: 41.8g | Fat: 6g
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