Isi Ewu
The process of preparing Isiewu is so similar to that of Nkwobi that lots of people find it hard to differentiate between the two of them. One major difference is that Nkwobi is prepared with cow foot while Isi Ewu which literally means goat head, is prepared with goat head!
Isi Ewu
The process of preparing Isiewu is so similar to that of Nkwobi that lots of people find it hard to differentiate between the two of them. One major difference is that Nkwobi is prepared with cow foot while Isi Ewu which literally means goat head, is prepared with goat head!
Cooking Instructions
- 1
Cook the goat head with the chunks of onion, the stock cubes and as little water as possible. Top up the water as necessary but make sure there is as little water as possible in the pot. This is because we do not want any stock in the pot when the meat is done. Remember to cook the brain too.
- 2
While the meat is cooking, slice the onion for garnishing into thin rings
- 3
Cut half of the utazi into thin slices. Cut the other half into tiny pieces. The first will be used for garnishing while the latter will be added into the palm oil paste.
- 4
When the meat is done, remove the chunks of onion, take out the brain and mash it up till smooth.
- 5
Add salt, stir and cook till all the water has dried.
- 6
Set the meat aside to cool down. Now, pour the palm oil into a clean dry pot.
Pour in the potash mixture (sieved) into the oil.
Stir with a wooden spatula as you pour the potash. You'll notice the palm oil begin to curdle and turn yellow. Keep stiring till all the oil has turned yellow. Use as little potash as possible because too much of it can upset your stomach.
- 7
Add the pepper, mashed brain, ehu seeds and the utazi that has been cut to tiny pieces. Stir very well till they are all incorporated.
- 8
Add the goat head to the palm oil paste and stir very well with a wooden spatula.
Put it back on the stove/cooker and heat till the Isi Ewu is piping hot.
Serve the Isi Ewu in a wooden mortar as shown in the image above.
Garnish with the thin slices of utazi and onion rings for the full effects.
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