Isi Ewu also known as "goat head" is one Nigerian delicacy that people cue up in native restaurants to take from time to time.
Here is how it is made, just incase you want to make one yourself;
Ingredients for Isi Ewu
1 Goat Head
15 cl (150ml) Red Palm Oil
2 teaspoons ground Ehu seeds(Calabash Nutmeg)
1 tablespoon powdered edible potash (Akanwu/Kaun/Keun)
2 big beef flavoured stock cubes
2 medium onions
About 10 Utazi leaves (Gongronema latifolium)
2 habanero peppers (or to your taste)
Salt (to taste)
You can garnish it with
About 10 Utazi leaves (Gongronema latifolium).
Directions for making Isi Ewu
Cook the goat head with the chunks of onion, the stock cubes and add little water as possible. Top up the water as necessary but make sure there is as little water as possible in the pot. This is because we do not want any stock in the pot when the meat is done. Remember to cook the brain too.
While the meat is cooking, slice the onion for garnishing into thin rings.
Cut half of the utazi into thin slices. Cut the other half into tiny pieces. The first will be used for garnishing while the latter will be added into the palm oil paste.
When the meat is done, remove the chunks of onion, take out the brain and mash it up till smooth.
Add salt, stir and cook till all the water has dried.
Set the meat aside to cool down.
Now, pour the palm oil into a clean dry pot.
Pour in the potash mixture (sieved) into the oil.
Stir with a wooden spatula as you pour the potash. You'll notice the palm oil begin to curdle and turn yellow. Keep stiring till all the oil has turned yellow. Use as little potash as possible because too much of it can upset your stomach.
Add the pepper, mashed brain, ehu seeds and the utazi that has been cut to tiny pieces. Stir very well till they are all incorporated.
Add the goat head to the palm oil paste and stir very well with a wooden spatula.
Put it back on the stove/cooker and heat till the Isi Ewu is piping hot.
Serve the Isi Ewu in a wooden mortar as shown in the image above.
Garnish with the thin slices of utazi and onion rings for the full effects.
And there you are, a well prepared Isi Ewu ready to be eaten hot!