Nigerian gizzards with fried plantain in pepper sauce (Gizdodo)

1. Clean the gizzards and simmer them, covered, with the stock, thyme, curry powder and half the salt for 30 minutes until tender, then drain and cut into bite-sized pieces.

2. Peel the ripe plantains and cut them into 2 cm cubes.

3. Coarsely blend the tomatoes, bell pepper, half the onion, the chilli and the garlic.

4. Heat the oil in a frying pan, fry the plantain cubes in batches until golden, then fry the gizzards for 3-4 minutes until crisp, and drain both on kitchen paper.

5. Leave 3 tablespoons of oil in the pan, fry the remaining sliced onion, add the blended pepper mixture and the rest of the salt and cook for 12-15 minutes until thick.

6. Fold in the gizzards and plantain, heat together for 2 minutes and serve hot.

Tip: Gizdodo (gizzard + dodo, i.e. fried plantain) is the favourite starter at Nigerian celebrations and parties. It is worth cooking the gizzards in advance, even a day ahead. Habanero works instead of scotch bonnet; remove the seeds if you want it milder.