Blend one red bell pepper with Roma tomato, habanero, and half onion together. Place a saucepot over medium-low heat and boil until it reduces. If you like more stew in it double the pepper ingredients.
Peel the plantains and cut into cubes.
Fry until golden brown and remove onto a paper towel-lined plate to drain the excess oil. You can fry the plantain with salt ( I don't fry mine with salt, but that's my preference).
Clean the gizzard very well, rinse and boil with seasoning cube, salt, onion, curry, garlic powders, white pepper, and water. Boil until it tenders.
Fry the gizzard, drain on a paper towel-lined plate if the gizzards are big cut into small bites and set aside.
Sprinkle seasoning cube and salt over the shrimps and boil. Set aside
Place a large saucepot or a medium-high heat and add oil, about 1/4 cup of vegetable oil.
When the oil is hot (not smoking) add the thyme and one sliced onion and fry until the onion is soft and it releases it fragrant.
Add the tomato paste and fry until no sour taste is tasted.
Slice the yellow, red, and green peppers. Set aside.
Add the boiled blended pepper to the fried tomato paste and fry.
Add the sliced red, yellow, and green peppers, and continue to fry.
Add seasoning cube and salt, keep in mind you already boiled the gizzard and shrimps with seasoning and salt.
Add Shrimps and stir.
Add gizzard and combine and let the shrimps and gizzard absorb the pepper. Let it cook for about 3 minutes to absorb all the juices and yumminess.
Add the fried plantain and stir thoroughly. Check the seasoning and readjust it if necessary.
Combine thoroughly and let it simmers
Garnish with onion (optional). Enjoy!
Addins: you can add corn, carrot, chopped celery sticks and the very last minutes.
You can prepare it without shrimps too.