Isi Ewu

Ingredients

• 1 kg goat head meat, cleaned and cut into pieces
• 1/2 cup palm oil
• 1 medium onion
• 2 tablespoons ground ehuru (calabash nutmeg)
• 1 tablespoon ground utazi
• 2 tablespoons ground crayfish
• 2 seasoning cubes
• 1 teaspoon salt
• 2 scotch bonnet peppers, blended
• 1 tablespoon edible potash (akanwu), dissolved and filtered
• 1/2 cup warm stock
• 1 small handful sliced utazi leaves

How to make it

1. Wash the goat head pieces thoroughly.
2. Place them in a pot with onion, salt and enough water to cook until tender.
3. Prepare the potash solution by dissolving a small measured amount in water and filtering out the sediment.
4. Prepare the ehuru, crayfish, pepper and utazi.
5. Cook the goat head until the meat is very tender and the stock is concentrated.
6. Heat the palm oil gently; do not allow it to smoke.
7. Stir in the filtered potash solution gradually until the oil thickens and changes to a lighter orange colour.
8. Add the ground ehuru, crayfish, pepper and seasoning.
9. Add about 1/2 cup concentrated goat stock and stir until smooth.
10. Add the cooked goat head and turn gently to coat every piece.
11. Simmer for 8 to 10 minutes.
12. Finish with sliced utazi and serve warm.