Isi Ewu

1 Goat head
1 medium Red Onion
2 Bouillon cubes
1 tsp dry thyme

SAUCE
½ tsp Uziza Seed, grinded
½ tsp Ehuru seed, grinded
1 tbsp Uziza Leaves, Shredded
1 tsp Fresh Pepper, grinded (add according to preference)
1/8 cup Palm Oil
2 tbsp Onions, chopped
Salt (to taste)
1 tsp Potash
1 Bouillon cubes

Garnish
Utazi leaves
Red onions rings


Isi Ewu is a delicacy enjoyed across Nigeria but it originates from the Igbo speaking states. It is usually sold at local bars and is paired with a cold bottle of beer, men with pot belly are often teased that their pouch houses plates of Isi Ewu.

I enjoy this occasionally since it is a highly caloric dense food. People on a low carb diet would find this a great addition to their meal plan. The thick sauce that the meat is stirred into is sweet and sharply contrasts with the bitterness of the utazi leave. Though the utazi leave can be left out. The meal is garnished with thick slices of red onions to maximise the sweetness of the food.

I find it easier to boil the goat head whole then carve it rather than try to cut it before boiling trust me it is easier to boil it whole. In restaurant the ears, eyes and tongue are removed whole  and served separately while all the remaining parts are cut up into tiny bits. I prefer to cut up everything and serve so that I can’t differentiate any parts it more appealing.

The sauce is quite simple to make simply grind the potash into a fine powdery state and mix with ¼ cup of water stir and sieve , the liquid will be used for the sauce. Pour the palm oil in a hot pot add the potash water immediately do not allow the oil to heat up add the onions and cook for about two minutes. Add the first four ingredients for the sauce cook this for about three minutes. Season the food with salt according to taste add the bouillon seasoning and cook for an additional two minutes. After this add the goat meat and cook for a further five minutes which will enable the meat to soak up the goodness of the sauce.

It is traditionally served in a round wooden mortar garnish with a sprinkling of Utazi leaves and red onions rings. Enjoy!

1. Boil the goat head whole add salt and cook until tender.
2. Carve the head to separate all the meat from the bone set aside
3. Heat the pot then add the oil and potash dissolved in water do not allow to boil add the shredded onion and cook for 2 mins.
4. Add the first four ingredients listed for the sauce and cook for 3 mins
5. Add the salt and bouillon seasoning and cook for 2 mins
6. Add the meat to the sauce and cook further for 5 mins
7. Dish and garnish
8. Enjoy!