AppetizerMain Course

Isi Ewu (Spiced Goat Head)

Name: Isi Ewu (Spiced Goat Head)
Prep time: 1 h
Cook time: 3 h
Total time: 4 h
Yield: 4 porcje
Cuisine: nigerian
Ingredients: 1 szt. goat head cleaned and cut into pieces; 2 szt. yellow onion 1 chopped, 1 sliced; 4 szt. calabash nutmeg (ehuru) roasted and ground; 3 szt. scotch bonnet pepper finely chopped; 2 łyżka crayfish ground; 250 ml palm oil; 0,5 łyżeczka potash (akanwu) dissolved in 2 tbsp water; 0,5 szklanka utazi leaves chopped; 1 łyżeczka salt; 2 szt. seasoning cube; 2 szklanka water

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.

Oryginalny przepis autorstwa Forkin

Łączny czas: 4 godz.
Porcje: 4
Trudność: Trudny

Informacja o alergenach: może zawierać skorupiaki i ryby. W razie alergii zawsze sprawdzaj opakowania składników.

Przygotowanie stanowiska

Składniki

1 szt.goat head, cleaned and cut into pieces
2 szt.yellow onion, 1 chopped, 1 sliced
4 szt.calabash nutmeg (ehuru), roasted and ground
3 szt.scotch bonnet pepper, finely chopped
2 łyżkacrayfish, ground
250 mlpalm oil
0,5 łyżeczkapotash (akanwu), dissolved in 2 tbsp water
1 łyżeczkasalt
2 szt.seasoning cube
2 szklankawater

garnish

0,5 szklankautazi leaves, chopped

Sprzęt

bowl · large pot · cutting board · knife

Sposób przygotowania

Krok po kroku

1
Place the cleaned goat head pieces in a large pot.
Około 5 min
Wskazówka kucharza: 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.
Około 3 godz.
Wskazówka kucharza: 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.
Około 15 min
Wskazówka kucharza: 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.
Około 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.
Około 5 min
Wskazówka kucharza: 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.
Około 2 min
10
Add the chopped goat meat to the sauce and mix thoroughly to coat all the pieces.
Około 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.
Około 1 min
Wskazówka kucharza: 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.
Około 1 min
13
Transfer the Isi Ewu to serving bowls or a large platter.
Około 1 min
14
Garnish with the sliced yellow onion and chopped utazi leaves.
Około 1 min
Wskazówka kucharza: Utazi leaves provide a slightly bitter, aromatic contrast that is essential to Isi Ewu.

Przechowuj prawidłowo

Przechowywanie

Store leftover Isi Ewu in an airtight container in the refrigerator.

Odgrzewanie

Gently reheat on the stovetop over low heat, adding a splash of water if needed to prevent drying.