- 1 Goat Head
- 15 cl (150ml) Red Palm Oil
- 2 teaspoons ground Ehu seeds (Calabash Nutmeg)
- 2 medium onions
- About 10 Utazi leaves (Gongronema latifolium)
- 2 habanero peppers
- 1 tablespoon powdered edible potash (Akanwu/Kaun/Keun)
- 2 big beef flavored stock cubes
In Nigerian eating places, the goat heads are cooked entire (without cutting them up) because they’ve a big pot wherein they can pile numerous goat heads and prepare dinner them on the identical time. When preparing one goat head, it is not sensible to prepare dinner it whole because you will want lots of water to get the goat head nicely cooked. And due to the fact that we do not need masses of water within the meat while finished, it’s far better to reduce the isi ewu up earlier than cooking it.
Goat meat is quite tough so when you have a pressure cooker, do use it for cooking it to save time and gasoline/energy.
Ehu (Calabash Nutmeg) is a totally traditional ingredient this is difficult to locate outide Nigeria. If you cannot buy it where you live, simply put together the Isi ewu with out it. Ordinary nutmeg is not an opportunity to this due to the fact they may be no longer comparable in any manner. If you have got friends or own family in Nigeria, they’ll be able to buy ehu seeds and send to you, a small amount goes a long way.
Potash is what makes the palm oil curdle A more healthy opportunity is what we name Ngu in Igbo. Ngu is even more conventional than potash so potash is a good deal extra available. If you can’t find potash, use baking soda, comply with the instructions on Edible Potash Alternative for a way to use it to make palm oil cuddle.
Utazi adds a pleasant bitter flavour to the Isi ewu. In case you can’t purchase it where you stay, use leafy spinach (bold ones), it offers similar effect and in reality tastes excellent! :)))
Before you start
Cut the goat head into pieces making sure that the vital parts: ears, tongue and many others are complete cuts this is, they’re no longer reduce into portions.
Remove the mind and put in an aluminium foil bag then fold the bag to shut just like with Nigerian Moi Moi.
Wash the meat thoroughly with foam and iron sponges where essential, the use of a knife to scrape off the hard top pores and skin mainly at the tongue. There will also be lines of sooth from burning the fur off the goat, ensure that these are all wiped clean.
Put the powdered potash right into a bowl. Add a small quantity of water (approximately 4 desk spoons) and stir properly. Pass it via a high-quality sieve and set the liquid aside.
Cut the two onions into four big chunks.
Crack and dispose of the outer shell of the ehu then grind with a dry mill eg coffee grinder.
Pound the pepper with a mortar and set aside.
Cook the goat head with the chunks of onion, the stock cubes and as little water as viable. Top up the water as necessary but make sure there is as little water as feasible in the pot. This is because we do now not need any inventory within the pot when the beef is finished. Remember to prepare dinner the brain too.
While the meat is cooking, slice the onion for garnishing into skinny jewelry.
Cut half of the utazi into skinny slices. Cut the alternative half of into tiny portions. The first may be used for garnishing while the latter could be added into the palm oil paste.
When the beef is finished, eliminate the chunks of onion, take out the brain and mash it up till clean.
Add salt, stir and prepare dinner till all of the water has dried up.
Set the meat aside to settle down.
Now, pour the palm oil into a clean dry pot.
Pour inside the potash mixture (sieved) into the oil.
Stir with a wooden spatula as you pour the potash. You’ll notice the palm oil start to curdle and flip yellow. Keep stiring until all the oil has turned yellow. Use as little potash as feasible because too much of it may disenchanted your stomach.
Add the pepper, mashed mind, ehu seeds and the utazi that has been cut to tiny portions. Stir thoroughly till they’re all included.
Add the goat head to the palm oil paste and stir very well with a timber spatula.
Put it again at the stove/cooker and heat until the Isi Ewu is piping warm.
Serve the Isi Ewu in a wooden mortar as shown within the image above.
Garnish with the skinny slices of utazi and onion rings for the entire effects.