The ISI EWU they talk about

Isi Ewu is a sauced traditional Igbo dish that is made with the signature; a goat’s head.



Goat head

Ehuru or nutmeg

Palm oil

Blended pepper

1 teaspoon of potash

Onion slices


Handful Utazi leaves

Seasoning cubes

Salt to taste

NOTE: Goat head has a thick bone and comes with a sooth filled skin. Be sure to tell the butcher to scrape and cut into pieces while making sure that essential parts remain whole


*Goat head should be washed thoroughly with sponge and warm water while the brain should be removed and set aside.



In a pot, place the meat with the brain included, add grated onion, seasoning, a tablespoon of pepper, salt, water and allow to boil until the meat is tender.

While the meat boils, slice the other onions into rings, dissolve potash with a little amount of water

Put goat head in enough water to cover the meat.

Season with salt and onion and bring to a boil until the meat softens

Add reserved brain into the pot of meat

When water is almost dry, turn off heat and set aside

Afterwards, finely blend Ehuru seeds in a blender with the red pepper, a few slices of onion, and the brain or pound with a mortar

Drain potash mix to remove any residue. Set aside

In another pot or in a large mortar pour in some palm oil and stir in the potash mix or dissolved potash until a slightly thick oil result

Add the blended/pounded ingredients done at the beginning and some of the Utazi into the red oil mix

Thoroughly combine.

Add meat (from step 1) along with the dry pepper.

Season with salt

If the mixture is too thick add some water or isi ewu stock, return on low heat and stir for about two minutes

Turn off the heat and garnish with fresh onion and Utazi leaves.

Serve with a cold drink.

Isiewu can be served with any side; from fufu to rice, beans, bread or even yam. However, I like it with rice or yam.


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