Feb 19, 2026

Mushdodo (Plant-Based Gizdodo)

Name: Mushdodo (Plant-Based Gizdodo)
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Cuisine: Nigerian
Ingredients: 450 g button or cremini mushrooms, halved or quartered; 3 large ripe plantains, cut into chunky cubes; 3 tbsp avocado oil (divided); 1 tsp sea salt (divided); 2 medium red onions (1 blended, 1 finely chopped); 3 Roma tomatoes; 1 large red bell pepper; ½–1 scotch bonnet to taste; 3 garlic cloves; 1 tsp grated fresh ginger; 1 tsp dried thyme; 2 tsp Native All Purpose Seasoning; ½ tsp Cameroon pepper (optional, for extra heat); ½–1 tsp sea salt, to taste; 1 tsp liquid smoke (optional); ½ green bell pepper, chopped chunky; ½ red bell pepper, chopped chunky; ½ red onion, chopped chunky; 2 spring onions, sliced

A bold, plant-based take on Nigerian gizdodo, the beloved party dish of fried plantain and pepper sauce. Instead of gizzards, deeply seared mushrooms bring chew and umami, while roasted ripe plantains add caramelized sweetness. Finished with fresh peppers for texture and heat, this version keeps the celebratory spirit intact.

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Mushdodo (Plant-Based Gizdodo)

Cuisine

Nigerian

Servings

Prep Time

15 minutes

Cook Time

35 minutes

Cook Mode

Ingredients

Mushrooms & Plantain

450 g button or cremini mushrooms, halved or quartered
3 large ripe plantains, cut into chunky cubes
3 tbsp avocado oil (divided)
1 tsp sea salt (divided)

Pepper Sauce

2 medium red onions (1 blended, 1 finely chopped)
3 Roma tomatoes
1 large red bell pepper
½–1 scotch bonnet to taste
3 garlic cloves
1 tsp grated fresh ginger
1 tsp dried thyme
2 tsp Native All Purpose Seasoning
½ tsp Cameroon pepper (optional, for extra heat)
½–1 tsp sea salt, to taste
1 tsp liquid smoke (optional)

Fresh Finish

½ green bell pepper, chopped chunky
½ red bell pepper, chopped chunky
½ red onion, chopped chunky
2 spring onions, sliced

Directions

Roast the Plantains. Preheat oven to 200°C (400°F). Toss plantain cubes with 1½ tbsp oil and ½ tsp salt. Spread in a single layer on a lined baking tray and roast for 22–25 minutes, turning once halfway through, until caramelized and lightly crisp at the edges. Set aside.
Sear the Mushrooms. Heat a large skillet over medium-high heat and add 1 tbsp oil. Add mushrooms in a single layer and leave undisturbed for 3–4 minutes to develop deep browning. Stir and continue cooking until moisture evaporates and edges are well caramelized, about 6–8 minutes total. Season lightly and set aside.
Build the Pepper Sauce. Blend one onion, tomatoes, red bell pepper, scotch bonnet, and garlic until slightly textured.
In the same skillet, add remaining oil if needed and sauté the finely chopped onion for 2–3 minutes until softened. Pour in the blended mixture and cook uncovered for 12–15 minutes, stirring occasionally, until thickened and slightly reduced. You should see light oil separation at the edges.
Season and Finish. Stir in Native seasoning, grated ginger, thyme, Cameroon pepper (if using), liquid smoke, and salt to taste. Simmer for 3–5 minutes to deepen flavor.
Add the seared mushrooms and cook 2–3 minutes to absorb the sauce. Gently fold in roasted plantains.
Add the fresh chunky peppers and onion and cook just 1–2 minutes so they remain slightly crisp. Finish with sliced spring onions and serve hot.

Recipe Note

For deep browning and real chew, cook mushrooms in a single layer. If the pan is crowded, they will steam instead of caramelize.
Cook the pepper base until thick and slightly glossy, with light oil separation at the edges. If it looks watery, keep cooking. Depth comes from reduction.