Recipe & Tips

Dodo & Gizzard Salad Boats

  • 1 head of Bibb Lettuce
  • 1# Chicken Gizzards properly cleaned 
  • 2 large ripe plantains
  • Salt – To taste
  • 1 large Onion  (1/2 chopped, ½ minced very fine)
  • 1 clove of garlic
  • 1 Large Red Bell Pepper
  • 2 medium plum tomato
  • 1 habanero or scotch bonnet 
  • About 4 sprigs of thyme 
  • ½ boullion cube 
  • ½ teaspoon powdered curry
  • ½ teaspoon of canyenne pepper or dried pepper 
  • 2 TBSP of Canola Oil to make Sauce 
  • Canola oil to fry plantains


Separate leaves on bib lettuce. Slightly trim the ends of each leaf, rinse properly and be careful not  to bruise the leaves shake off excess water and drain on a tray with lined paper towel. Place gizzards in a pot season with salt, 2 sprigs of thyme, chopped half of onion, add clove of garlic and dried pepper. Add a little water just till gizzard are nearly immersed. Cover and simmer on medium heat till gizzards are soft, drain and set aside to cool then chop into medium dice. Blend bell pepper tomatoes and habanero, pour mixture into a sauce pan and reduce till it thickens. It ought to lose about half its volume. Cut the plantains across lengthwise twice then cut into medium dice sizes. Deep fry plantains on medium high heat and drain immediately on paper towels. On low heat sweat minced onions and remaining thyme sprigs in two tablespoons of canola oil till onions are soft. Add in chopped gizzards and fry briefly alongside onions briefly. Add reduced pepper and tomatoes mix stir consistently, season with curry powder, boullion cube and salt to taste. Add fried plantains and combine all ingredients properly.  Keep on low medium heat be careful not to dry out the dodo and gizzard mix. Add a tablespoon of water to adjust consistency if needed.  Taste and adjust for seasoning. 

For Assembly: Spoon 2 tablespoons of dodo and gizzard mixture onto the bottom of each bibb leaf.

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