Gizdodo

Simmer cleaned gizzards with onion, thyme, curry powder, and salt until tender, then drain well.

Fry plantain cubes until golden with caramelized edges and set them aside.

Brown the cooked gizzards in hot oil so the outside turns crisp and savory.

Fry blended peppers with tomato paste, ginger, and garlic until the sauce thickens.

Fold in gizzards and plantains, tossing just long enough to coat without crushing the plantain.