GL Recipe: Gizdodo and Zobo
In most Nigerian homes and gatherings, you can almost anticipate the taste of the food to be served based on how set we are about our delicacies. Just like society itself is evolving, so are our tastes and flavours. Therefore, the recipe in question should be thought as a perfect balance of something old and something new.
As a result, the gizdodo is a dish that has just joined this unique list of delicacies; a mix of gizzard and plantain with the best garnishing. Zobo, otherwise known as hibiscus tea, has been in the game for a long time and complements the gizdodo in this case.
For this recipe, prepare the zobo before the gizdodo.
For The Gizdodo
Habenero pepper (Atarodo)
Red ball pepper (Tatashe)
Garlic clove/garlic powder (optional)
Curry, thyme and stock cubes
Salt to taste
For The Zobo
2 cups of zobo leaves
- Boil your gizzard using the chicken broth and as much seasoning as you like.
- Chop your plantain into cubes and fry.
- Fry your gizzard in the same oil till it’s brown.
- Slice your habenero pepper (atarodo) and red ball pepper (tatashe).
- Heat oil; add chopped onions and sliced vegetables.
- Add salt, curry, thyme, garlic and stock cube of choice.
- Salt to taste.
- Add gizzard to the sauce and allow the spices to blend with the gizzard for a minute.
- Add your fried plantain, sliced green pepper, tomatoes and onions. Mix thoroughly and remove from heat.
Best served hot.
- Measure two cups of zobo/hibiscus leaves into a colander (a.k.a. sieve).
- Rinse with cold water under a running tap.
- Slice orange and lemon, extract the juice, cut up the pulp and rind into quarters.
- Add the zobo leaves and the orange and lemon extracts with cinnamon.
- Add 4-6 cups of water and boil with low heat.
- When the mixture starts to boil, take it off the heat and add a little ginger for that extra kick.
- Pour the mixture into a bowl, add honey and allow the mixture brew for 48 hours.
- Sieve contents out of the bowl. To add more water, add hot water to the sieved contents and add to the mixture.
- Return juice to the fridge, or add ice cubes.
- Add sugar when serving.
- Garnish with orange slices.
Best served cold.
Source: Dooney’s Kitchen