20 Steps to Prepare Isi Ewu (Goat Head)

In this post, I will show you how to prepare Isi Ewu with goat head. This is another respected dessert in the Igbo land. If you enter an Igbo joint joint in the evening, you will notice the rate at which is been consumed.

Isi Ewu and a chilled drink can make an interesting evening. At times people find it difficult to different Isi Ewu and Nwobi. There methods of preparation are the same but the meats used are different.

20 Steps to Prepare Isi Ewu (Goat Head)

Nkwobi is prepared with cow leg while on the other hand Isi ewu as the name implies “goat head” is prepared with goat head. This article will explain the following topics:

  • how to prepare nkwobi with goat meat
  • how to prepare isi ewu youtube
  • how to cook goat head soup
  • isi ewu recipe dooney
  • isi ewu pictures
  • isi ewu in london
  • nkwobi pictures
  • how to prepare goat meat pepper soup

See Also: Top 10 Nigerian Dinner Ideas and How to Prepare Them

Ingredients for Isi Ewu

  • 1 Goat Head
  • 15 cl (150ml) Red Palm Oil
  • 10 Utazi leaves (Gongronema latifolium)
  • 2 big beef flavoured stock cubes
  • 2 teaspoons of ground Ehu seeds (Calabash Nutmeg)
  • 1 tablespoon of  powdered edible potash (Akanwu/Kaun/Keun)
  • 2 medium onions
  • 2 habanero peppers (or to your taste)
  • Salt (to taste)

To garnish the Isi Ewu

  • 1 onion
  • Utazi leaves (Gongronema latifolium)

Notes on the ingredients

  • When cooking the goat head. It is not to nice it whole as it will need lots ofwater to get it done. And we do not want lots of water in the meat when done . so its best to cut the meat in pieces before cooking
  • Goat meat is quite tough so if you have a pressure cooker, do use it for cooking it to save time and gas/electricity.
  •  Use a pressure cooker to cook the goat meat
  • Ehu (Calabash Nutmeg) is a traditional ingredient that gives this dish an authentic local flavour . Isi Ewu can be prepared without it if you can’t get it. Note that the ordinary nutmeg is not an alternative to Ehu as they are both completely different and used for different purposes.  To remove the shell of ehu seed easily , you either pan roast it, that is you place the seed on a dry pan and heat up until you hear a crack  or  you open flame roast, place it on a dry burner on medium heat and leave it for a while until it chars then crack open
  •  Potash makes the palm oil curdle. An alternative is ngu. Incases you don’t see the both in your location, you can use baking soda
  • Utazi add its unique bitter flavor to the Isi Ewu though it is used sparingly as some people cannot stand the taste. Bold spinach is an alternative. It gives same effect and taste  great
  • Ugba: This makes the dish simply mouth watering due to its own unique flavor

See Also: How to make kunu with guinea corn, millet or rice

Steps to Prepare Isi Ewu

  1. Cut the head into pieces but make sure the essential parts such as the tongue and ears are cut wholly
  2.  The goat brain should be wrapped in a aluminium foil just like moi moi
  3. Thoroughly wash the head using iron sponge and a knife to scrape the top hard skin and to remove every traces of chars from roasting the goat. Do not forget to clean the tongue
  4. Dissolve the potash in a bowl of water, about 4 tablespoon of water and stir then pass it through a sieve and set the liquid aside
  5. Cut the onions into big chunks.
  6. Wash the ugba and set aside
  7. Crack and remove the outer shell of the ehu then grind with a grind pepper and set aside
  8. Boil the goat head together with the brain with a small quantity of water, stock cubes and onion. Top up water from time to time but make is in little quantity. We do not want stock in the pot when meat is well done
  9. Slice the onion into rings
  10. Thinly slice half of the utazi and cut the other half into tiny pieces. The first part will be used for garnishing while the other will be used when preparing the isiewu
  11. When meat is well cooked, remove the chunks of onions , take out the brain of the goat and mash it into a smooth paste
  12. Add salt and keep cooking until water dries up and set aside
  13. Pour palm oil in a dry pot
  14. Pour in the liquid from the seized potash
  15. Stir as you pour in the potash mixture. The palm oil starts to curdle and turn yellow. Too much of potash causes stomach upset, so be mindful of the quantity you use
  16. Add the mashed brain, the pepper , ehu seeds and the finely cut utazi leaves, stir well to mix up the whole content
  17. Then gently add the ugba and then the goat head and stir
  18. Place pot on heat and allow to heat up
  19. Then serve, garnished with the sliced utazi and onions
  20. Served with chilled drink

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