Gizdodo, Star of Nigerian Buffet

Sometimes the simplest food combinations yield the best dishes. This is one such combo. It’s simply Gizzards and plantains (dodo).

I was first introduced to Gizdodo by Mama Cass (an eatery focused mainly on Nigerian dishes) in 2006, when I was in Law School. I had never heard of it prior to that time, so I don’t know the exact origins. All I can say is this really works!

Gizdodo, Star of Nigerian Buffet

Gizdodo, Star of Nigerian Buffet

I can remember walking into Mama Cass that day, making a beeline straight to their Ofada section, only to get stopped in my tracks by a strange mixture. I asked the attendant what it was, and he said it was Dodo Gizzard. Of course, I ordered it (really tiny portion). Back at the hostel, I took a bite and I fell in love.

For the rest of my time in law school, Dodo Gizzard (and some very spicy plantain chips sold on the road in front of Law School) became my diet.

Lately, the name has evolved, it’s now being called Gizdodo, or Gizdo, and is now being featured in buffets set up at weddings, and other celebrations. There’s Asun (smoked goat meat) too, but that’s another story, and recipe, altogether.

The problem with Gizdodo to me is that, for some reason, the ones I’ve eaten outside my home are mostly drowning in oil. As I type this, I shudder to think how many gallons (lol) of oil I ingested in Law School. Not only that, but gizzards are really high in cholesterol, so it should ideally be an occasional treat. You can sub the gizzards for some other meat for regular consumption.


My recipe for Gizdodo yields a healthier and tastier dish. It’s also richer, as you don’t cook the tomatoes to death.


This serves 4

  • 2 large ripe plantains, cubed
  • 1kg of gizzards, cleaned, washed, and cut into quarters
  • 8 large tomatoes, chopped (aim for 2-inch pieces)
  • 5 large red bell peppers (or Tatashe), deseeded and chopped
  • 3 large green peppers, deseeded and chopped
  • 2 large red onions, quartered
  • Blend of 4 atarodo/habanero, 2 inch piece of ginger and 3 cloves of garlic, divided
  • 2 tablespoons of olive oil, divided
  • 1 teaspoon of Turmeric
  • 1 tablespoon of ground, dried crayfish
  • 1 teaspoon of dried thyme
  • 3 stock cubes
  • 1 1/2 teaspoons of salt, divided

Gizdodo IngredientsInstruction

  1. Boil Gizzards with 1/2 teaspoon of salt, 2 stock cubes, and 1/2 of the blended atarodo mixture, for 10 minutes. Drain, and reserve the stock for another time.
  2. Preheat oven to 350. Place plantains in a boil. Add 1/2 teaspoon of salt and 1 tablespoon of oil. Toss to combine.
  3. Grease a baking sheet. Place the plantains and gizzards on the sheet. Bake for 20 minutes. At this point, the gizzards should be a bit crunchy. Remove them from the baking sheet.
  4. Bake the plantains for 10 more minutes, or till as done as you would like.
  5. Heat a wok over medium-high heat. Add remaining tablespoon of oil. After 30 seconds, add onions,atarodo, tomatoes, and bell peppers. Sauteé for 3 minutes.
  6. Add the crayfish, turmeric, and remaining salt. Stir to combine.
  7. Add the gizzards and the plantains. Stir to combine, then taste. Add the remaining stock cube, if necessary.
  8. Simmer for 1 minute, then serve

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Nutritional Value Per Serving

Calories: 526

Protein: 50.8
Fat: 18.5g
Carbs: 38.2g (10.9g of sugar)
Fibre: 4.0g
Cholesterol: 492.2mg


Hi, my name is Chidinma. I’ve been happily married for 4+ years (actually almost 6 years now), and my husband and I have been trying to have our own children for almost all the time we’ve been married, with no success…yet. We haven’t lost hope (far from it), and we believe it will happen very soon.

Click Here to Leave a Comment Below 9 comments
nuella - February 17, 2016

hi chidinma,please really is a cheese?i use to think that its meat,something in the form of sausage but i just found out yesterday that it looks like butter when i wanted to include it in my sharmawa and i did not like it.now what can i use for?can i use it as a butter on bread,to cook as oil and finally,is it fattening bc am on the big side and looking for fruit of the womb.tanx

    Chidinma - February 17, 2016

    Hi Nuella. Cheese is a form of processed milk. You know how butter is churned milk? The process of making cheese is sometimes (depending on the type of cheese) as simple as adding some kind of acid to milk, thus separating the liquids from the solids. These solids are what are pressed to form cheese.

    Now, like milk, you can consume cheese in small amounts. My rule of thumb for cheese consumption is 1 ounce a day. What type of cheese do you have? If you’re just starting, I suggest mozzarella, as it’s really mild.

    Let me ask, do you have PCOS or fibroids? If you do, I would suggest you really restrict your consumption of cheese and cow milk in general. You don’t have to cut it out totally, once or twice a week is fine.

    Is it a cheese spread you have? Can you tell me the name? I can give you ideas to help you enjoy the cheese in a healthy way.

      nuella - February 18, 2016

      sorry i dont have the actual name here with me but i know its an australia cow cheese.bought it from next cash n carry over the weekend and used on my sharwama and didn like it probably bc i didnt know how to use it.will send you the real name when i get home

muma - February 18, 2016

Love dis. Nice one . Wish its fast cook but will try it pretty soon

nuella - February 19, 2016

hi nma the name of that cheese is happy cow from australia.they are 24 in number in a round sealed pack and the cheese itself is triangular in shape.

    Chidinma - February 19, 2016

    Ok, happy cow wedges are creamy, you can use them in sandwiches (to replace butter, or together with butter). I really enjoy melting it into an omelette. No, you cannot use it as oil.
    You can make a grilled cheese sandwich in your frying pan. Happy cow is also one of those cheeses that are relatively low in calories and carbs. So, ride on.

nuella - February 20, 2016

thanks dear learned colleague


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