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Isi ewu is a popular delicacy of stewed goat head, originating from eastern Nigeria. It is similar to Nkwobi but differs primarily in the meat used. Every single part of the goat head edible, including the brain.
Ingredients[edit | edit source]
- Whole goat head, brain included
- Grated onion
- Seasoning cubes
- 1 tablespoon pepper
- Chili powder
- Palm oil
- Food-grade potash (akahun)
- Ehuru seed
- Ground crayfish
Garnish[edit | edit source]
- Sliced onion
- Utazi leaves
Equipment[edit | edit source]
Procedure[edit | edit source]
- Add the goat heat to a pot along with grated onion, seasoning cube, pepper, and salt. Cover with water, and boil until the meat is tender.
- Dissolve the potash in a small amount of water, and sieve it.
- Remove the brain from the goat head, and place it in a mortar. Mash the brain with a spoonful of chili pepper.
- When the meat is tender, separate the stock from the meat.
- Add the palm oil into a dry pot. Gradually stir the potash liquid into the oil until it turns yellow and thickens.
- Add the mashed brain, meat stock, ehuru seed, crayfish, and ukpaka. Stir until blended.
- Stir the meat into the mixture. Heat until steaming hot.
- Garnish with sliced onion rings and utazi leaves. Serve in a small wooden mortar.