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Hello sweet team welcome back to my channel. This is sweet Adjeley. Today we are on our way to Nigeria with this amazing Gizdodo recipe and this is in honor of my beautiful you tube sister ‘tasty city’,
as you all know this is a reupload but I choose to upload it now because she appreciated me so much
when she replicated my kelewele recipe and nailed it. Am going to leave her link in the description box
below, go and check her out and show some love, she always shows your girl so much love and I love
you tasty city you are the best.


  • To cook gizzards
  • To Make Pepper Sauce
  • For Garnishing
  • STEP 1

    To begin I like to inspect my gizzards for any of these yellow linings, when I find this, I get rid of it because it is not edible. I then go ahead and cut it into bite size pieces, I will then wash it with vinegar salt water, and we are ready. To this I will add one spice blend cube and some chopped onions, also chicken seasoning, salt to taste, cumin, thyme, and enough water to cook this until it is nice and tender.

  • STEP 2

    Meanwhile I will prep my vegetables by blending it and I always like to freeze my ginger which makes it grate so easily and beautifully, you are not going to have that strings and to it, I will add some garlic cloves, water and I will blend it to a ruff texture and I will add some vegetable and palm oil into my pan, to that I will add my chopped up red onions and I will cook this for about 5 minutes.

  • STEP 3

    Next, I will add my blended-up ingredients and we are going to cook this until all the water have evaporated. I will go ahead and prep my garnish, and there you have it.

  • STEP 4

    Next I will go ahead and cut my plantain and I will cut them up into this beautiful little pieces and then we will be ready to fry, so this is how you want them, each scoop will have some plantain, you can season with salt if you like.

  • STEP 5

    At this point am going to check on my pepper sauce and its looking good, so am going to season it with some shrimp powder, chicken season, salt to taste and thyme, and we are going to give it a good stir, lower the heat and have it simmer down beautifully.

  • STEP 6

    Meanwhile let’s go check on our gizzards, and they are looking good, they are nice and tender and we are going to go ahead and fry them and you can fry it to your preferred tenderness.

  • STEP 7

    Once it’s nice and ready we are going to transfer it into our sauce, give it a good stir and we are going to let it simmer beautifully for about 5 minutes so everything will infuse together.

  • STEP 8

    I will then go ahead and fry my plantain until they are nice and golden brown and I will transfer it into a paper towel lined plate to get rid of any excess oil and we are ready, our sauce is looking good, we go ahead and add our plantain, yes. Plantains goes into the sauce and you can imagine the Infusion that is taking place right now and the best of flavor that you are going to have in your mouth, its done but lets make it look pretty by adding all our beautiful peppers and onions, your heat should be off now because the residual heat will tenderize the peppers and onions beautifully and we are done, my goodness, this has become one of my favorite to make with plantain and it goes so well with so many things and I have enjoyed it with beans and rice, you name it, it goes with it. And you can serve at you parties as your starter and your guest will be the happiest on the face of this earth hope you will try this recipe. Kudos to my Nigerians.

  • Thank you so much for watching, I hope you enjoy this video. If you are a new subscriber, welcome to my channel this is Sweet Adjeley. Thank you so much for subscribing. And to the sweet team you all know I love you. Until I see you in my next video stay safe, keep loving each other and remember that the love of family is life’s greatest blessing.


Head Chef

In The Kitchen With My Kids and more. There is nothing I love ❤️ more than to watch other people enjoy my food most of all to be approved by my kids. Attending TEMASCO I took home economics and later attended the New York Restaurant School, But my creative channel is not just about food but much much more please…

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