Let us get right to the recipe
- One goat head (Cut into Bite size pieces)*
- 1 medium sized red onion
- 8-10 ehuru seeds
- 100-200ml palm oil
- 2-3 Scotch Bonnet peppers (ata-rodo)
- Handful utazi leaves (sliced)
- Handful ukpaka (optional)
- 1 Tablespoon Ngo mix or 1 Teaspoon Potash
- Maggi or knorr – 1/2 cube
- Crayfish (optional)
- Salt – To Taste
- Dry grinded pepper – To taste
*Goat head should be washed with a strong sponge & warm water. brain should be removed and set aside.
*If using potash – Dissolve in a tablespoon of water
- Put your goat head in a large pot, add enough water just to cover the meat. Season with salt and onion and bring to a boil. Reduce heat and let the meat cook until it softens
- Add reserved brain into the pot of meat. When water is almost dry, remove from heat and set aside
- Meanwhile, toast ehuru seeds and finely blend in a blender with the ata-rodo, a few slices of onion, and the brain
if you have a motar you may pound it all together
- Strain ngo or potash mix to remove any residue. Set aside
- In another pot or in a large mortar pour in some palm oil and stir in the ngó mix or dissolved potash until a slightly thick oil result
This resulting oil blend is called Ncha
- Add the blended/pounded ingredients (From step 3) , ukpaka, and some of the utazi into the oil mix. Thoroughly combine. Add meat (from step 1) along with dry grinned pepper.
- Season with maggi and a pinch of salt.
If the mixture is too thick add some water or isi ewu stock, return to the stove on low heat and stir for about two minutes. Remove from heat.
Your Isi ewu is ready to serve (Garnish with fresh onion utazi) . Serve with a side cold bottle of palm wine.