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!