Isi Ewu is a sauced traditional Igbo dish that is made with the signature; a goat’s head.
Ehuru or nutmeg
1 teaspoon of potash
Handful Utazi leaves
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
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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