Isi Ewu recipe
How to prepare Isi Ewu (Igbo: Goat’s head)
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Ingredients for preparing Isi Ewu Soup:
- 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)
- To garnish the Isi Ewu, use 1 onion
- and about 10 Utazi leaves
Isi Ewu soup recipe and cooking directions
- Cut the goat head into pieces making sure that the essential parts: ears, tongue etc are whole cuts that is, they are not cut into pieces
- Remove the brain and put in an aluminum foil bag then fold the bag to close
- Wash the meat very well with foam and iron sponges where necessary, using a knife to scrape off the tough top skin especially on the tongue, ensure that these are all cleaned
- Put the powdered potash into a bowl. Add a small quantity of water (about 4 table spoons) and stir well. Pass it through a fine sieve and set the liquid aside.
- Cut the 2 onions into 4 big chunks.
- Crack and remove the outer shell of the ehu then grind with a dry mill eg coffee grinder.
- Pound the pepper with a mortar and set aside. Pour in the potash mixture (sieved) into the oil
- 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