Isi Ewu is a traditional Nigerian delicacy that originated from the Igbo ethnic group. This flavourful dish is a common staple in the Southeast region of Nigeria.
Isi Ewu, which translates to ‘goat head’ in English, is a rich and indulgent soup made from various spices and, as the name suggests, the head of a goat. It is commonly served at special occasions, celebrations and gatherings, making it a cultural and festive dish.
Ingredients
- 1 goat head, cleaned and cut into manageable pieces
- 2 cups of utazi leaves, chopped
- 2 tablespoons of crayfish, ground
- 4 tablespoons of pepper soup spice mix
- 2 tablespoons of ground pepper
- 1 tablespoon of potash (food tenderiser)
- 2 medium-sized onions, chopped
- 2 tablespoons of palm oil
- Salt to taste
Instructions
1. Wash the goat’s head thoroughly, removing any hair or debris. Cut the head into manageable pieces, ensuring to include the tongue and other edible parts.
2. In a large pot, place the goat’s headpieces and add enough water to cover them. Add chopped onions, potash, and salt to the pot. Boil until the goat’s head is tender. This may take about 1.5 to 2 hours, depending on the toughness of the meat.
3. Mix the pepper soup spice, ground crayfish, and ground pepper in a separate bowl.
4. Once the goat’s head is tender, drain excess water, leaving just enough to cover the meat.
Add the spice mix to the pot and stir well. Allow it to simmer for about 10-15 minutes to allow the flavours to meld.
5. Add the chopped utazi leaves and palm oil to the pot. Stir thoroughly and let it simmer for 5-7 minutes until the oil is well incorporated.
6. Isi Ewu is best enjoyed when served hot. Garnish with extra utazi leaves for a vibrant presentation.
Now, you have a delectable pot of Isi Ewu, ready to be enjoyed with friends and family, capturing the essence of Nigerian culinary tradition.
