ISI EWU | HOW TO MAKE ISI EWU (SPICY GOAT HEAD) | STEP BY STEP METHOD
ISI EWU | HOW TO MAKE ISI EWU (SPICY GOAT HEAD) | STEP BY STEP METHOD
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalIngredients
1 Goat’s head (cleaned, chopped — include tongue)
1 Goat brain (cleaned)
1 cup Palm Oil
1 Cup or a handful Ugba (Ukpaka) – oil bean slices
1 Small bunch Utazi leaves (chopped for garnish)
1 Onion (chopped)
2–3 Scotch bonnet peppers (adjust to taste)
2 Stock cubes (Maggi or Knorr)
Salt to taste
Water (for cooking)
Spices & Condiment2 tablespoons Crayfish (blended)s:
1 teaspoon Ground Ehuru (Calabash Nutmeg)
1–2 teaspoons Potash (Akaun) or Bicarbonate of soda (for emulsifying oil)
Directions
- Cook the Goat Head
- Add chopped goat head (and tongue) into a large pot.
- Add chopped onions, salt, stock cubes, and scotch bonnet.
- Cook on medium heat for 15 minutes.
- Add a bit of water and cover.
- Wrap the goat brain and add it to the pot and more water if needed.
- Continue cooking for another 45 minutes or until meat is tender.
- Continue cooking for another 45 minutes or until meat is tender.
- Allow to sit until fully dissolved.
- Sieve and discard the residue. Set the clear solution aside.
- Prepare the Brain Paste
- Remove the cooked goat brain and mash until smooth.
- Pour palm oil into a mixing bowl and gradually add the sieved potash solution while stirring until the oil becomes a thick yellowish paste.
- Add the mashed goat brain and mix well to combine. This acts as a thickener and will give it a lovely flavour
- Ground Ehuru (calabash nutmeg)
- Blended crayfish
- More scotch bonnet and onions
- Stock Cubes
- Utazi leaves
- Ugba (Ukpaka)
- Stir thoroughly until evenly combined.
- Add the cooked goat head into the sauce.
- Mix well, and taste and adjust seasoning (As needed).
- Add a bit of the cooking stock if you prefer it slightly moist.
- Add more Utazi and scotch bonnet for extra heat and aroma.
- Cover and simmer on low heat for 8 minutes to allow flavours to blend.
- Garnish with fresh Utazi leaves.
- Enjoy with cold drinks (especially palm wine), yam
