Ingredients

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• Ripe plantains
• Pack chicken gizzards
• garlic cloves
• Ginger
• Red bell pepper
• Tomatoes
• Red onion
• Scotch bonnet peppers
• Onga cubes
• All purpose spices
• Fresh lemon
• Vegetable oil
• Palm oil
• Salt

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Method

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• Remove gizzards from packaging, add to bowl. Rinse with cold water
• Drain water, squeeze and add lemon juice to gizzards. Using hands, clean gizzards in a washing motion
• Drain lemon juice, rinse gizzards 2-3 times with cold water
• Transfer gizzards to saucepan. Cut 1 clove garlic, few slices of onions &  blended ginger and onion into it. Add enough water, half onga cube, salt. let boil for 30 minutes over medium heat.
• While that’s boiling, blend pepper, onion and tomatoes until smooth.
• Heat oil under medium heat and added the blended mixture.
• After 10-20 minutes, add spices and onga cubes.
• Taste for salt and set aside.
• Peel ripe plantain and cut in cubes.
• Add water to plantain and sprinkle salt.
• Heat a pan with vegetable and diced plantain.
• Deep fry till golden brown, 5-7 minutes; transfer fried plantains to paper towel to drain excess oil. Set aside in a warm place.
• Check if gizzard is well cooked and drain off stock.
• Allow to cool and fry in the hot oil.
• Deep fry till dark brown, 5 minutes. Transfer to paper towel to drain excess oil, set aside.
• Transfer fried plantain and gizzard in a bowl. Scoop some of the stew onto the them and mix well.
• Serve with rice