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 porții
Cuisine: nigerian
Ingredients: 1 buc. goat head cleaned and cut into pieces; 2 buc. yellow onion 1 chopped, 1 sliced; 4 buc. calabash nutmeg (ehuru) roasted and ground; 3 buc. scotch bonnet pepper finely chopped; 2 lingură crayfish ground; 250 ml palm oil; 0,5 linguriță potash (akanwu) dissolved in 2 tbsp water; 0,5 cană utazi leaves chopped; 1 linguriță salt; 2 buc. seasoning cube; 2 cană 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.

O rețetă originală de Forkin

Durată totală: 4 ore
Porții: 4
Dificultate: Dificilă

Informații despre alergeni: poate conține crustacee și pește. Verifică întotdeauna ambalajele ingredientelor dacă ai o alergie.

Pregătirea ingredientelor

Ingrediente

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

garnish

0,5 canăutazi leaves, chopped

Ustensile

bowl · large pot · cutting board · knife

Mod de preparare

Pas cu pas

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

Păstrează gustul bun

Păstrare

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

Reîncălzire

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