Hi guys, how are you all doing? Christmas is fast approaching and everyone is looking to get last minute deals.
As for me I am looking forward to sharing various recipes with you all to treat your family and guests.
Today’s recipe is popular at parties and at home. Who ever thought of this is a genius I tell you!
Let’s get started.
- 4 large Plantains
1 large Onions
1 teaspoon of chilli flakes
2 scotch bonnet peppers
1 Red pepper
1 green pepper
1 can of Plum tomatoes
1/2 teaspoon of purpose seasoning
1/2 a teaspoon of chicken seasoning
- 1 knorr cube
- 1/2 a teaspoon of curry
- 1/2 a teaspoon of thyme
1 cup of oil. (for frying the plantain)
Medium sized pot
Prep time: 10 minutes
cooking time 50 minutes
total time: 1 hour
Blend the plum tomatoes and scotch bonnet peppers. Cook until the water dries up.
Wash and remove any dry skin from the gizzard. Depending on the size, cut it into two as it has the tendency to shrink whilst cooking.
Add it to the pot, season sparsely with onion powder, ginger and garlic. Add one teaspoon of all purpose seasoning and cook for 25 minutes.
After 25 minutes, the gizzard should be cooked, remove from the pot, drain the stock.
Add the gizzard to the baking tray and grill for 10 minutes. until its brown and crispy (as if it were fried)
Next heat up the oil, and then add all the diced plaintain to the pot and fry until it is nicely brown.
That’s it, you are done
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