Isi Ewu is a traditional Nigerian dish made from goat head, seasoned with a variety of spices and palm oil, creating a rich and flavorful delicacy.
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Clean the goat head thoroughly and cut it into manageable pieces.
In a pot, add the goat head pieces and cover with water. Boil until tender.
Once tender, remove the goat head from the pot and set aside.
In a separate pot, heat the palm oil until it is hot.
Add the potash to the palm oil and stir well.
Add the crayfish, pepper, ehuru, ogiri, and seasoning cubes to the pot.
Stir the mixture and allow it to cook for a few minutes.
Add the boiled goat head pieces to the pot and mix well.
Add salt and chopped onion, stirring to combine.
Allow the dish to simmer for about 20 minutes.
Finally, add the ugba and chopped utazi leaves, mixing gently.
Cook for an additional 5 minutes before serving.
Ensure the goat head is well cleaned to avoid any unpleasant taste.
Adjust the level of pepper according to your spice preference.
For a richer flavor, allow the dish to simmer longer.
Can I use other parts of the goat instead of the head?
Yes, you can use other tender parts of the goat, but the head is traditional for this dish.
Is Isi Ewu spicy?
Yes, it is typically spicy due to the use of pepper.
Can I make this dish vegetarian?
This dish is traditionally made with goat, but you can experiment with plant-based alternatives.
What can I serve with Isi Ewu?
It is often served with chilled drinks or as a side dish with rice.
How can I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
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