Isi Ewu (Nigerian Stewed Goat Head)
Isi ewu is a stewed goat head dish from eastern Nigeria, served in a small wooden mortar. Its sauce is built in an unusual way: palm oil is stirred with strained potash water until it turns yellow and thickens, then enriched with mashed goat brain, crayfish and ehuru seed. Utazi leaves and raw onion on top add a sharp bitter edge. It is close to nkwobi, but uses goat head instead of cow foot.
Instructions
Put the goat head in a large pot with the grated onion, seasoning cubes, pepper and salt. Pour in enough water to cover it and boil until the meat is tender.
While it cooks, dissolve the potash in a small amount of water and strain the liquid to remove any solids. Set the clear liquid aside.
Lift the brain out of the head and put it in a mortar. Mash it together with a spoonful of chile powder.
Once the meat is tender, separate it from the stock and keep both. Pour the palm oil into a dry pot and heat it, then stir in the potash liquid a little at a time. Keep stirring until the oil turns yellow and thickens.
Add the mashed brain, some of the meat stock, the ehuru seed, crayfish and ukpaka, and stir until the mixture is evenly blended. Return the meat to the pot and stir it through, then heat until steaming hot.
Top with sliced onion rings and utazi leaves. Serve in a small wooden mortar.
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