This recipe is a plant-based take on gizdodo, a popular Nigerian appetizer (or main dish if you so choose). Normally a combination of gizzards and fried plantain in a pepper sauce, it is often served at parties, weddings, or any other occasion for which people are gathered and celebrating.
Note: You can use Ekaterra spices on anything, we just happen to prefer using them on plants.
Mushdodo - A plant-based version of a popular Nigerian side dish
Peel and cut the plantain into cubes and place them in a bowl. Sprinkle over the salt and avocado oil and lay them on the other half of the parchment lined baking tray. Bake in the oven at 180C for 20 minutes, turning the half way through to ensure they bake on all sides
Mushdodo Prep
Roughly cut one of the two onions, bell peppers, tomatoes, onions, garlic, place them in a blender or small food processor and coarsely blend. Thinly chop the remaining onion
Heat the avocado oil in a wide skillet on medium heat. Add chopped onion and stir for about 2 minutes until it becomes translucent
Pour in the blended vegetables and stir together. Lower the heat and leave the sauce to simmer for about 10-12 minutes. This helps to the peppers and tomatoes to cook through
In the meantime, cut the green and red bell peppers and onion halves into large cubes and set aside. Slice the spring onions.
Season the sauce with salt as needed and continue to simmer for another 2 - 3 minutes. It should have thickened at this point.
Remove the mushrooms and plantations from the oven. Pour them into the sauce and stir them together. Add in the fresh chopped peppers and onions and stir through, cooking for another 1 - 2 minutes, then remove the skillet from the heat and serve
Remove the mushrooms and plantations from the oven. Pour them into the sauce and stir them together. Add in the fresh chopped peppers and onions and stir through, cooking for another 1 - 2 minutes, then remove the skillet from the heat and serve.
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