Pork and Plantains…A Play on Gizdodo

One thing that always points out a good dish is the number of adaptations that are made from the recipe. Gizdodo is one of such recipes for me. The stuff is sooo good that, even when I don’t feel like eating gizzards, I can adapt the spices and the overall dish to fit in pork (in this instance), or goat, fish, and even revamp the whole dish to include yams and goat (stay tuned, that recipe is the bomb! Listed in my top 3 now, for sure).

Pork and Plantains

Pork and Plantains

So, yes, Gizdodo was my inspiration for this dish, but at the end of the day, I might like it better. I chose a semi lean cut of pork, and the rendered juices from the pork helped to soften the crunchy plantains (I used greenish yellow plantains, not too ripe), and the sauce permeated deeply into the plantains. Yum! As I type this, I’m actually salivating, unfortunately, I’m out of plantains right now.

The Uziza seeds (Ashanti pepper) in this recipe added a depth of flavour that ordinary black peppercorn will not give you. If, however, you don’t have access to Uziza seeds, feel free to use black pepper.

*Don’t eat pork? Don’t matter! Use a semi fatty cut of beef or any meat you like. All join!

H.A.C.E. says next time, he will like this served with rice. So, if you are like him, just make it saucier by reducing the cooking time so all the sauce doesn’t disappear.

Pork and Plantains Recipe

Pork and Plantains…A Play on Gizdodo

Difficulty: Easy – Serving Size: 2-4


  • 2 large plantains (I used almost ripened plantains, you can use ripe ones)
  • 350g of pork shoulder (feel free to use meat of your choice), cubed (cubing or chopping is important to let the meat cook fast)
  • 1 large onion, chopped
  • 1 large red bell pepper, chopped
  • 1 large green bell pepper, chopped
  • 2 large tomatoes, chopped
  • 3 tablespoons of oil (optional. I used pork, so the fat I rendered was okay for me)
  • 2 teaspoons of Uziza seed/ashanti pepper, ground
  • 1 1/2teaspoon of salt, divided
  • 1 stock cube
  • Oil for frying the plantains, if you don’t want to bake


Peel, and cube the plantains. Toss with 1/2 teaspoon of salt. If you prefer to bake the plantains, line a baking sheet with parchment paper. Put the plantains on the sheet, and spray with cooking spray.

Bake in a preheated oven at 350 for 30 minutes, turning at the 15 minute interval. If not, heat the frying oil in a large pan for about 3 minutes, add the plantains, and fry for about 4 -6 minutes, till as brown as you like.

Drain the plantains on paper towels or newspaper, set aside.

If you’re using pork, or meat with some fat, put in a hot non stick pan or wok over high heat (If not using fatty meat, add the 3 tablespoons of oil before adding the meat).

Turn continuously so the meat doesn’t stick, you’ll see the oil being rendered. Add the teaspoon of salt, continue stirring at intervals for 5 minutes.

Add the tomatoes, peppers, and onions, stock cube and the ground Uziza. Stir well, and cook for 10-15 minutes.

Enjoy your meal, you’ve worked hard, and you deserve it.

P/S: I am participating in this Inheritance Recipes challenge, which is organized by and . You can check it out by visiting their blogs.ir-red-300


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 5 comments
peggy - August 27, 2016

Looks really yum, now I want some of it

ipio - August 28, 2016

Hmmmmmmmm, issokay now, well done

Margot - September 27, 2016

My husband would definitely enjoy this dish! Thanks for sharing with the #InheritanceRecipes 🙂


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