Steps to Prepare Perfect White rice and gizdodo sauce

White rice and gizdodo sauce Recipe. How to prepare it? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i will make it a little bit tasty.

Mum's best part of meat is gizzard so am just trying to keep her memories Zahal Cuisine. Add the fried plantains, chopped onions, green and red peppers.

Here is the best “White rice and gizdodo sauce” recipe we have found so far. This is gonna really delicious.

Ingredients of White rice and gizdodo sauce

1. You need of Rice.
2. You need of Salt and seasoning.
3. You need 1 of kilo gizzard.
4. Prepare of Tomatoes onions and peppers.
5. It’s of Crayfish.
6. It’s of Spring onions.
7. You need of Vegetable oil.
8. It’s 5 of fingers of ripe plantain.

I even use left over gizdodo to fill my plantain empanadas.You can also eat it on its own with a lovely drink like my Zobo , Virgin Pina Colada and Beetroot juice Mocktail.Tip: You'll know the sauce is ready when the oil rises to the top of the stew.Add the fried plantains, chopped onions, green&red peppers.

White rice and gizdodo sauce instructions

1. Wash and cook white rice with small salt.
2. Season and cook the gizzard then cut into cubes shapes,dice the plantain as well and fry both.
3. Fry your coarsely blended tomatoes in small oil allow to fry very well..
4. Combine the fried plantain gizzard and stew togeda.
5. Is ready to be dished sprinkle spring onions on top..

Mix thoroughly and put off the heat.Gizdodo/Dodo Gizzard can be served alone as a main dish or an appetizer, or with jollof rice, coconut rice or plain boiled white rice as a.Serve your gizdodo with Nigerian jollof rice, white rice with Nigerian tomato stew, Adalu (Beans and sweet corn), Yam porridge etc.

Mix thoroughly and put off the heat.Pour tomato sauce, white pepper and bouillon.Plain white rice is a great side dish that you can enjoy with different types of meals.White rice is soft, moist, heavy, and somewhat tasteless.You'll make perfect white rice every time with this Martha Stewart-approved recipe.