Nigerian Isi Ewu Recipe – Spicy Goat Head Delicacy

If you’re a fan of bold, spicy, and rich flavors, then Isi Ewu, also known as Nigerian goat head delicacy, is a dish you must try! This mouthwatering dish originates from the Eastern part of Nigeria, particularly among the Igbo people, and is a favorite at local bars, parties, and traditional gatherings. Isi Ewu is often confused with Nkwobi, but while Nkwobi is made from cow foot, Isi Ewu is made from goat head and carries a distinct, unique taste.

In this guide, we’ll take you through a step-by-step process on how to make authentic Isi Ewu at home, ensuring you achieve that rich, spicy, and delicious taste just like it’s served in Nigerian restaurants and joints.

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Ingredients for Isi Ewu

To prepare a delicious pot of Isi Ewu, you will need:

• 1 goat head (cut into pieces)
• 2 tablespoons ground ehuru (Calabash nutmeg)
• 1 teaspoon potash (kaun)
• 1 cup palm oil
• 1 tablespoon ground crayfish
• 1 tablespoon ground pepper (preferably Cameroon pepper)
• 2 tablespoons blended uziza seeds (optional, for extra spice)
• 1 medium-sized onion (chopped)
• 2 seasoning cubes
• Salt to taste
• Sliced utazi leaves (for garnish and a touch of bitterness)
• 1 tablespoon ground ogiri (fermented locust beans)
• Water (as needed)

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Step-by-Step Guide to Making Isi Ewu

Step 1: Clean and Prepare the Goat Head

Since the goat head has both meat and bones, you’ll need to clean it thoroughly.

1. Remove any hair or dirt by flaming the head over an open flame or using a knife to scrape it off.
2. Wash thoroughly with warm water and salt.
3. Cut the head into smaller pieces to allow even cooking.

Step 2: Boil the Goat Head

1. Place the goat head pieces into a pot.
2. Add chopped onions, seasoning cubes, and salt.
3. Pour enough water to cover the meat and allow it to cook on medium heat until it becomes soft and tender (this may take 45 minutes to 1 hour).
4. Keep an eye on the water level and add more if needed to prevent burning.

Step 3: Prepare the Potash Mixture

1. In a small bowl, dissolve 1 teaspoon of potash in about 3 tablespoons of warm water.
2. Stir well and allow the potash to settle. You’ll use only the liquid portion of the mixture.

Step 4: Make the Isi Ewu Sauce

1. In another pot or bowl, pour 1 cup of palm oil.
2. Gradually add the potash liquid while stirring continuously. The oil will turn into a thick, yellowish paste (this is key to Isi Ewu’s creamy texture!).
3. Add ground ehuru (Calabash nutmeg), crayfish, pepper, ogiri, and blended uziza seeds.
4. Stir well to combine all the ingredients into a smooth, thick sauce.

Step 5: Mix the Goat Head with the Sauce

1. Once the goat head is fully cooked, drain any excess water, leaving just a little for moisture.
2. Pour the cooked goat head into the prepared sauce and mix thoroughly to ensure each piece is well coated.
3. Allow the mixture to cook for another 5–10 minutes on low heat, stirring occasionally to prevent burning.

Step 6: Garnish and Serve

1. Once the Isi Ewu is well-mixed and coated in the sauce, remove it from heat.
2. Garnish with sliced utazi leaves (this adds a slight bitterness that balances the flavors beautifully).
3. Serve hot with palm wine, chilled beer, or a refreshing soft drink.

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Tips for the Best Isi Ewu

• Use fresh goat head for the best flavor.
• Don’t skip the Calabash nutmeg (ehuru) – it’s key to the authentic Isi Ewu taste.
• Ogiri enhances the flavor but has a strong smell; use it sparingly if you’re unfamiliar with it.
• Utazi leaves are important for a slightly bitter contrast; if you can’t find them, use bitter leaves in small quantities.
• Cooking time matters – don’t rush the boiling process; slow cooking makes the meat more tender and flavorful.