Isi Ewu (Spiced Goat Head)

备料

配料

做法

分步操作

1. 1

   Place the cleaned goat head pieces in a large pot.

   约 5分钟

   烹饪提示： Ensure the goat head is thoroughly cleaned and singed to remove any hair.

2. 2

   Add the chopped yellow onion, salt, and seasoning cubes to the pot with the goat head.

3. 3

   Pour in enough water to just cover the goat head pieces.

4. 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.

   约 3小时

   烹饪提示： Check for tenderness by piercing with a fork; it should go through easily.

5. 5

   Once tender, remove the goat head from the pot and let it cool slightly.

   约 15分钟

   烹饪提示： Reserve about 1/2 cup of the cooking liquid for the sauce.

6. 6

   Carefully debone the goat head, separating the meat from the bones and cartilage. Chop the meat into bite-sized pieces.

   约 20分钟

7. 7

   In a separate large pot or bowl, pour the palm oil.

8. 8

   Add the dissolved potash solution to the palm oil and stir vigorously until the oil thickens and turns into a yellowish paste.

   约 5分钟

   烹饪提示： This process emulsifies the oil and creates the signature Isi Ewu sauce base.

9. 9

   Stir in the ground calabash nutmeg, ground crayfish, and chopped scotch bonnet pepper into the palm oil paste.

   约 2分钟

10. 10

    Add the chopped goat meat to the sauce and mix thoroughly to coat all the pieces.

    约 2分钟

11. 11

    If the mixture is too thick, add a little of the reserved goat head cooking liquid until you reach a desirable consistency.

    约 1分钟

    烹饪提示： Do not make it too watery; it should be a thick, clinging sauce.

12. 12

    Taste and adjust seasoning with more salt or seasoning cubes if needed.

    约 1分钟

13. 13

    Transfer the Isi Ewu to serving bowls or a large platter.

    约 1分钟

14. 14

    Garnish with the sliced yellow onion and chopped utazi leaves.

    约 1分钟

    烹饪提示： Utazi leaves provide a slightly bitter, aromatic contrast that is essential to Isi Ewu.