Isiewu translated as “goat head” is undoubtedly one of the most popular delicacies that originates from the Eastern Nigeria. Isiewu is an Eastern Nigerian classic for a reason.
It is difficult to visit a local pub or joint and not find the food on the menu; also, no Igbo celebration is complete without mounds of this tasty, delicately spiced traditional Igbo dish that is made with a goat’s head.
If you are visiting the eastern part of the country and looking to have a taste of this palatable, you may want to lodge at hotels such as The Gate Luxury Apartment, Enugu; Finotel Classy Hotel, Awka; Luxury City Royale, Aba, whose chefs are skilled in preparing the delicacy.
Here’s the perfect recipe on how to prepare an authentic and mouth-watering the Igbo ‘Isi Ewu’ Delicacy right at home.
You will need:
– 1 Goat Head
– 15 cl (150ml) Red Palm Oil
– 2 teaspoons ground Ehu seeds (Calabash Nutmeg)
– 1 tablespoon powdered edible potash (Akanwu)
– 2 big beef flavored stock cubes
– 2 medium onions (1 to cook,1 to garnish)
– About 10 Utazi leaves
– 2 habanero peppers
– Salt (to taste)
– Cut the goat head into pieces, excluding the essential parts including ears, tongue etc which you should cut out whole.
– Season properly and cook till the meat is soft and you are left with a very little but rich stock.
– Grind potash into powder and pour in a bowl. Add a small quantity of water (preferably the goat meat broth) and stir well. Pass it through a fine sieve and set the liquid aside.
– Pour the palm oil into a pot and add the potash mixture into the oil.
– Add the onions, pepper, ehu seeds, utazi that has been cut to tiny pieces and seasoning cube and stir very well till they are all mixed properly.
– Add the goat head to the palm oil paste and stir very well with a wooden spatula and heat on a cooker until the Isi Ewu is piping hot.
– Serve the Isi Ewu in a wooden mortar and garnish with slices of Utazi and onion rings.