How To Prepare Isi Ewu (Goat Head)
Isi ewu which means goat head in Igbo language is a spicy delicacy made using the head of a goat. This meal is very similar in preparation and appearance to Nkwobi that people find it difficult to differentiate between them. The main difference is that Isi ewu is prepared using goat head while Nkwobi is prepared using cow leg.
This meal is majorly sold in most Nigerian restaurants and can be eaten alongside palm wine, Abacha or beer. It is served in small mortars called okwa.
In this article, we will be talking about the ingredients needed to make isi ewu and its mode of preparation. Try it out and see the more reason you should get an Igbo partner…winks…
- One goat head (Cut into Bite-size pieces)
- 2 medium sized red onion
- 5-8 ehuru seeds
- 100-200ml palm oil
- 2-3 Scotch Bonnet peppers (ata-rodo)
- Handful utazi leaves (sliced)
- Handful ukpaka (optional)
- 1 Tablespoon Ngó mix or 1 Teaspoon potash*
- Seasoning cubes: knorr – 1/2 cube
- Crayfish (optional)
- Salt – To Taste
- Dry grounded pepper – To taste
Mode Of Preparation
- Wash goat head with a strong sponge & warm water. The brain should be removed and set aside.
- After washing put the goat head in a large pot, add enough water just to cover the meat. Season with salt and onion and allow to cook until the meat softens.
- Add reserved brain into the pot of meat. When water is almost dry and allow to steam for a while, remove the pot from heat and set aside
- Toast the ehuru seeds, and add into a blender or mortar alongside with the bonnet pepper, few slices of onion, and the brain. Blend till they are smooth.
- Dissolve the Ngo mix or Potash in water and strain to remove any residue. When you are done set it aside.
- In another pot or in a large mortar pour in some palm, and add either the dissolved ngo mix or potash stir until you get a slightly thick oily paste. This resulting oily paste is called Ncha.
- Add the blended/pounded ingredients (From step 4), ukpaka, and some of the utazi into the oily paste. Mix them thoroughly then add goat meat (from step 2) along with dry grounded pepper. Season with the knorr maggi and a pinch of salt.
- If the mixture is too thick, add some water or isi ewu stock. Return to the stove on low heat and stir for about two minutes. Remove from heat.
- Your Isi ewu is ready. Garnish with fresh onion and utazi.