Isi Ewu (Spiced Goat Head)
Isi Ewu is a traditional Nigerian delicacy made from a goat's head, cooked until tender, then chopped and mixed with a spicy, palm oil-based sauce. It is often served as an appetizer or a celebratory dish. This recipe focuses on creating a rich and flavorful sauce to complement the tender goat meat.
En original oppskrift av Forkin
- Total tid
- 4 t
- Porsjoner
- 4
- Vanskelighetsgrad
- Vanskelig
Allergeninformasjon: kan inneholde krepsdyr og fisk. Kontroller alltid ingredienspakningen hvis du har en allergi.
Forberedelser
Ingredienser
Ingredienser
- 1 stk.goat head, cleaned and cut into pieces
- 2 stk.yellow onion, 1 chopped, 1 sliced
- 4 stk.calabash nutmeg (ehuru), roasted and ground
- 3 stk.scotch bonnet pepper, finely chopped
- 2 sscrayfish, ground
- 250 mlpalm oil
- 0,5 tspotash (akanwu), dissolved in 2 tbsp water
- 1 tssalt
- 2 stk.seasoning cube
- 2 koppwater
garnish
- 0,5 kopputazi leaves, chopped
Utstyr
bowl · large pot · cutting board · knife
Fremgangsmåte
Trinn for trinn
- 1
Place the cleaned goat head pieces in a large pot.
Omtrent 5 min
Kokkens tips: Ensure the goat head is thoroughly cleaned and singed to remove any hair.
- 2
Add the chopped yellow onion, salt, and seasoning cubes to the pot with the goat head.
- 3
Pour in enough water to just cover the goat head pieces.
- 4
Bring to a boil, then reduce heat to a simmer, cover, and cook until the goat meat is very tender, about 2-3 hours.
Omtrent 3 t
Kokkens tips: Check for tenderness by piercing with a fork; it should go through easily.
- 5
Once tender, remove the goat head from the pot and let it cool slightly.
Omtrent 15 min
Kokkens tips: Reserve about 1/2 cup of the cooking liquid for the sauce.
- 6
Carefully debone the goat head, separating the meat from the bones and cartilage. Chop the meat into bite-sized pieces.
Omtrent 20 min
- 7
In a separate large pot or bowl, pour the palm oil.
- 8
Add the dissolved potash solution to the palm oil and stir vigorously until the oil thickens and turns into a yellowish paste.
Omtrent 5 min
Kokkens tips: This process emulsifies the oil and creates the signature Isi Ewu sauce base.
- 9
Stir in the ground calabash nutmeg, ground crayfish, and chopped scotch bonnet pepper into the palm oil paste.
Omtrent 2 min
- 10
Add the chopped goat meat to the sauce and mix thoroughly to coat all the pieces.
Omtrent 2 min
- 11
If the mixture is too thick, add a little of the reserved goat head cooking liquid until you reach a desirable consistency.
Omtrent 1 min
Kokkens tips: Do not make it too watery; it should be a thick, clinging sauce.
- 12
Taste and adjust seasoning with more salt or seasoning cubes if needed.
Omtrent 1 min
- 13
Transfer the Isi Ewu to serving bowls or a large platter.
Omtrent 1 min
- 14
Garnish with the sliced yellow onion and chopped utazi leaves.
Omtrent 1 min
Kokkens tips: Utazi leaves provide a slightly bitter, aromatic contrast that is essential to Isi Ewu.
Hold den god
Store leftover Isi Ewu in an airtight container in the refrigerator.
Gently reheat on the stovetop over low heat, adding a splash of water if needed to prevent drying.
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