ok, you must have known by now that while I respect and appreciate everything we make in Nigeria...that as a chef and passionate bonafide naija, it is our responsibility to advice, re-create, educate and inform my beloved naijas on and about food essentials and to promote good health through foods...all things in moderation y'all!
Was in naija few months ago, like any other country or place I go, culinary adventure is at the top of my list. Among other big buzzes of foods are shawarma, peppered gizzards, ayamase, Chinese and Indian cuisines to mention but a few. In my opinion, most of these foods have been around; they just became increasingly popular due to more influx of foreigners and techno-advancement etc. which is awesome.
so what's new in my recipe?
every where I go and each one of peppered gizzard and plantain I tasted had these in common...
1 - plantains were literally small diced -minced (down side? a very ripe plantain will become clunky and unattractive to eat after cooking...especially when it's not porridged).
2. Plantains were dry and greasy!!!
3. Most were not seasoned
4. Not versatile- mine can be used as snack food (because of its size) with toothpick or with your hands if you will, side or main dish with a fork).
let's get to it...
oil for frying (shallow or deep frying -ideal)
1 lb. or 3 cups cleaned, washed and precooked chicken gizzards
(to cook this; combine gizzard +salt to taste, minced onions, 1 minced habanero pepper and 2 cubes maggi. Bring to boil, then add 2 cups water and simmer for 20 minutes. Drain and set aside).
3 large ripe plantains -peeled and cut in diagonal or bias. (no SALT please, it'll draw out moisture, causes your oil to have water, not ideal for frying).
1-16oz Priscilla's Spicy Ready Stew (available for purchase on www.priscillaskitchenllc.com).
1 tsp minced fresh thyme
1 tbsp. honey (offsets acidity of tomatoes and accents sweetness of plantains) optional though.
direction
Heat oil to medium (350 degree Fahrenheit).
In the mean time, fry plantains to golden brown (don't over crowd pan for even cooking).
Place fried plantains in a lined dish of paper towel to drain excess grease.
In same oil, flash fry gizzards so that the exterior is crispy golden brown (trust me, an over fried dry gizzards not only lacks nutrition but hurt your mouth and defeats act of dining)
In a sauce pan, pour in can of ready stew, thyme and heat on low heat.
Combine plantains and gizzards in this heat oil and heat through for 3 minutes.
Just that simple....
Perfect with desired chilled beverage!
So you see, no dripping grease, plantains are visible and recognizable, sauce is intensely flavorful and lemony with addition of fresh herb...sweet and savory perfected! My suggestive serving Romaine Hearts addition means that you can place gizzard, plantain in it, wrap and enjoy...a cool way to add veggie to naija meals eh?
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