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Isi ewu recipe - How to make isi ewu (Sauced goat head)

Isi ewu "Goat head" is a popular delicacy that originates from the eastern part of Nigeria. It is similar to nkwobi but slightly different due to the type and part of meat used. It's made with goat head and every single part is edible including the brain.
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Course: Appetizer
Cuisine: Nigerian
Keyword: Igbo food, Isi ewu, Nigerian Food recipes, Sauced Goat head,
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Servings: 0

Equipment

  • Pizza Peel

Ingredients

  • 1 medium-sized Goat head 
  • 3 Seasoning cubes 
  • 2 small Ehuru seeds “Monodora myristica”(Calabash Nutmeg)
  • 3 cups palm oil
  • 1 small sized Edible Potash (akaun/ kanwa)/ 1 tbsp. ground potash
  • 2 tbsp. Ground crayfish 
  • Salt (To taste) 
  • 1 cup Ugba (also Known as Ukpaka)
  • Water 
  • 1 Medium sized Onion 
  • 10 Utazi leaves (Gongronema latifolium)

Instructions

  • Step 1: Before preparing Isi ewu you have to note that it's difficult to cut up Goat head before cooking so it’s usually cooked first to make it easier for the parts to be torn apart later on and sauced.
    Goat head is usually very dirty when you buy it so you have to take time to clean it properly. To do this, you get a new razor blade and scrape the outer part of the goat head properly. Then, you slash open the sides of the mouth of the goat head. This makes it easier to pull the jaws apart exposing the tongue and other inner parts of the head. Scrape the tongue also with the blade to remove the remnant meal left behind before the goat was killed. Soak the head in salted hot water for about 20 minutes and wash properly with clean water making sure you focus on the teeth, tongue, ears, and every other part of the head. Use a new iron sponge if necessary. 
  • Step 2: Place the washed head in a pot Add some chopped onion, 2 seasoning cubes, and salt to taste. Cook for about 2 hours till it gets soft. Make sure the liquid left in the pot is minimal and concentrated to ensure the seasoning gets into the skull. Once it’s properly done, all you have to do is squeeze the skin off the head and it will come off easily exposing the skull -Set this aside
    Remove the skin, ears, and tongue from the head, chop into smaller pieces set aside. With a cutlass or hammer, break the skull, remove the brain, and set aside also. it should be whole and intact after being boiled with the skull. You could pound the brain into a smooth paste or chop it into smaller pieces...the choice is yours. 
  • Step 3: In a Medium-sized pot/pan, Heat the palm oil till it gets a little bit hot (Not bleached). Gently sieve in the dissolved potash liquid making sure you don't pour in the residue. Ensure there are no lumps in the mixture by stirring thoroughly.
  • Step 4: Keep stirring till the Oil Turns bright yellow and thickens.
  • Step 5: Add the ground ehuru, Pepper, Crayfish to the sauce and mix.
  • Step 6: Gently add the Ugba, pour the cooked goat head chops into the sauce (with the meat stock and brain). Stir Very well and place the pot on the burner and allow the mixture to simmer for about 10 minutes
  • Step 7: Dish Out into the traditional Isi ewu bowl and garnish with the sliced onion rings and Utazi leaves. 
    Serve as an appetizer with a Chilled drink or a glass of palm wine. Don't be shy to dig in with your bare hands.

Notes

Before preparing Isi ewu you have to prepare the ingredients. Here's how to do it.
(a) Ehuru/Ehu seeds: This is what gives the dish its authentic local flavor. It cannot be substituted for the normal Nutmeg. To make it easy to remove from the shell, it could either be pan-roasted or roasted in open flame
.• Pan roast: Place the ehuru seeds on an empty dry pan and leave to heat while tossing once in a while on dry heat till you hear it crack open. Peel the skin and place the peeled ehuru in a mortar. Pound and set aside
•Open flame roast: Place the ehuru seeds on a dry burner on medium heat. leave for a while till it chars. Crack open and place the peeled ehuru in a mortar. Pound and set aside
(b). Potash: This is the special ingredient that makes the palmoil Curdle and change colour. To prepare, place the powdered potash in a bowl. Add some water and stir. What you need is the liquid and not the residue. Just stir and set aside. An alternative to potash is Ngu which is more Local than potash but its quite rare and is mostly found in remote areas.
(c) Utazi leaves: Utazi is Used as a garnish for this meal. It has a Bitter taste and gives the dish a wonderful Bitter flavor. It's Used sparingly though since most people cannot stand the bitter taste. To prepare, wash and chop -Set aside
(d) Ugba: Usually, isi ewu on its own is tasty but when oil bean seed 'Ugba' is added, it becomes simply mouth-watering due to the additional flavor it gives the dish. To prepare, wash the ugba with clean water and set aside
(e) Onions: This is Usually used as a Garnish and is eaten raw. To prepare, wash and slice the onion into rings - Set aside.