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Isi Ewu

Also known as Isi Ewu (Spiced Goat Head — Igbo Style)

Isi Ewu — litreally 'goat head' in Igbo — is one of the most prestigious and culturally significant dishes in all of Igbo cuisine. The entire head of a goat is cooked until the meat falls from the bone, then dressed in the same vivid yellow potash-palm oil sauce as Nkwobi but with the dramatic presentation of the whole goat head as the centrepiece.

Isi Ewu, Nigerian cooking

Ingredients

  • 1 whole fresh goat head, cleaned, singed and split in half
  • 1 tablespoon of ground uziza seeds
  • 1 teaspoon of ground ehuru
  • 1 big onion, sliced
  • 3 seasoning cubes (Knorr)
  • Salt to taste FOR THE ISI EWU SAUCE (same base as Nkwobi):
  • 3 cooking spoons of red palm oil
  • 1 small piece of potash (akanwu), dissolved and strained
  • 1 tablespoon of ground uziza seeds
  • 1 teaspoon of ground ehuru
  • 3 big handfuls of ground crayfish
  • 3 Atarodo (hot chilli peppers), blended
  • 2 seasoning cubes, crushed
  • Salt to taste
  • A generous handful of fresh utazi leaves, finely sliced

Method

  1. 01

    Cleaning the Goat Head. Ensure the goat head is thoroughly cleaned — all hair singed off and scrubbed away, the inside of the mouth cleaned, the nostrils cleared. Rinse very thoroughly. Split in half if not already done by the butcher.

  2. 02

    Long Pressure Cooking. Place the goat head halves in a pressure cooker with sliced onion, ground uziza, ground ehuru, seasoning cubes and salt. Cover with water. Pressure cook for 1 hour to 1 hour 15 minutes until every part of the goat head is completely tender and the meat falls easily from the bone. In a regular pot, cook for 2.5 to 3 hours. Test by pressing the cheek area — it should be completely yielding.

  3. 03

    Separating the Meat. Once cooked, carefully separate the meat from the bone, keeping the pieces as large and intact as possible. Do not discard the tongue or ear — they are prized parts of Isi Ewu. Reserve the cooking broth.

  4. 04

    Making the Yellow Sauce. Follow the same process as Nkwobi (Recipe #178) — pour palm oil into a mortar, add strained potash solution and stir until vivid yellow. Add ground crayfish, uziza seeds, ehuru, blended Atarodo, seasoning cubes and salt.

  5. 05

    Combining and Serving. Add all the goat head meat pieces to the yellow sauce. Toss gently to coat. Add a splash of the cooking broth if needed. Transfer to a wooden mortar or wide serving bowl. Garnish generously with fresh sliced utazi leaves. Serve immediately.

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