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

Forkin tarafından hazırlanan özgün tarif

Toplam süre: 4 sa.
Porsiyon: 4
Zorluk: Zor

Alerjen bilgisi: kabuklular ve balık içerebilir. Alerjiniz varsa malzeme ambalajlarını mutlaka kontrol edin.

Ön hazırlık

Malzemeler

1 adetgoat head, cleaned and cut into pieces
2 adetyellow onion, 1 chopped, 1 sliced
4 adetcalabash nutmeg (ehuru), roasted and ground
3 adetscotch bonnet pepper, finely chopped
2 yemek kaşığıcrayfish, ground
250 mlpalm oil
0,5 çay kaşığıpotash (akanwu), dissolved in 2 tbsp water
1 çay kaşığısalt
2 adetseasoning cube
2 su bardağıwater

garnish

0,5 su bardağıutazi leaves, chopped

Ekipman

bowl · large pot · cutting board · knife

Hazırlanışı

Adım adım

1
Place the cleaned goat head pieces in a large pot.
Yaklaşık 5 dk.
Aşçının notu: 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.
Yaklaşık 3 sa.
Aşçının notu: 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.
Yaklaşık 15 dk.
Aşçının notu: 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.
Yaklaşık 20 dk.
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.
Yaklaşık 5 dk.
Aşçının notu: 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.
Yaklaşık 2 dk.
10
Add the chopped goat meat to the sauce and mix thoroughly to coat all the pieces.
Yaklaşık 2 dk.
11
If the mixture is too thick, add a little of the reserved goat head cooking liquid until you reach a desirable consistency.
Yaklaşık 1 dk.
Aşçının notu: 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.
Yaklaşık 1 dk.
13
Transfer the Isi Ewu to serving bowls or a large platter.
Yaklaşık 1 dk.
14
Garnish with the sliced yellow onion and chopped utazi leaves.
Yaklaşık 1 dk.
Aşçının notu: Utazi leaves provide a slightly bitter, aromatic contrast that is essential to Isi Ewu.

Tazeliğini koruyun

Saklama

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

Yeniden ısıtma

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