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Prepare the gizzards by washing and cooking them with onion, garlic, and seasonings.
Fry the cooked gizzards until browned.
Fry the plantains in the same oil as the gizzards.
Blend the red bell peppers, Scotch bonnet peppers, white onions, and ginger to make a pepper sauce.
Fry the pepper sauce with palm oil, vegetable oil, and ground crayfish.
Add the fried gizzards to the pepper sauce and let it cook for 5-7 minutes.
Add the fried plantains to the gizzard-pepper sauce mixture and cook for another 5 minutes.
Add the sliced bell peppers, red onion, and spring onions to the dish and mix well.