ISI EWU (goat head)

This is a delicious spicy delicacy from the eastern parts of Nigeria.

It's simply goat head, cut into bite sizes in a savory sauce.

Isi ewu is a signature dish of a lot of beer parlors called "joints" in Nigeria. It finds great company in palm wine and beer.

Most people believe that it can only be bought at joints but today, I'm gonna show you how you can prepare it right in your kitchen. It's really very easy.

1. Goat head 

2. Palm oil 

3. Ehuru (calabash nutmeg)

4. Chilli powder 

5. Potash 

6. Stock cube 

7. Flour or cornstarch 

6. Utazi

*Goat brain is required for this delicacy, but if you are not fortunate to get some, flour or corn starch are good substitutes to help thicken the sauce 

1. Start by washing, seasoning and cooking the goat head.. I was lucky enough to salvage the goat brain (I tied it in a bag, to avoid it going missing). Once the meat is cooked chop into bite size and de-bone

2. Once the meat is ready, add palm oil into a pot then potash (the potash should be crushed, pour into a cup add water then stir just  before the potash starts settling quickly pour the water into the oil) 

2. Add in the goat brain 

3. Then the pepper, flour and stock cube 

4. Utazi and ehuru

5. Then the goat head

Stir thoroughly, allow to cook for 2 mins and it's ready 

Yum yum yum... Perfect weekend treat