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Soup

Isi Ewu Recipe

1 hour 30 min Cook
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  • Chicken Alfredo is perfect for a weeknight dinner
  • Super juicy pieces of chicken in a smooth and creamy, extra cheesy alfredo sauce.

Isi Ewu, or Spicy Goat Head, is a traditional delicacy from Southeastern Nigeria, beloved for its bold flavors and cultural significance. Often referred to as the “king” of Nigerian delicacies, Isi Ewu is a richly seasoned, spicy dish made from goat head meat, slow-cooked to perfection, and served with a thick, flavorful sauce made from palm oil, traditional spices, and seasonings.

Isi Ewu is more than just a meal; it’s often a communal dish, enjoyed at celebratory events, family gatherings, or at the famous Nigerian “beer parlors” with a cold drink on the side. This dish combines tender goat meat with a rich blend of native spices, including utazi leaves, ehuru (African nutmeg), and chili peppers, delivering a unique flavor profile that is both spicy and savory. The slightly bitter taste of the utazi leaves balances the richness of the palm oil sauce, making this dish incredibly satisfying.

Though traditionally made with goat head, it can also be adapted using goat meat or lamb. This recipe guides you through the steps to recreate this popular dish at home, giving you a taste of authentic Nigerian flavors.

Tips for the Perfect Isi Ewu:

  • Goat Head Cleaning: Cleaning the goat head is crucial for a great dish. Make sure to remove any fur and scrub it thoroughly. You can also ask your butcher to help with the cleaning and chopping.
  • Palm Oil Consistency: The potash helps change the palm oil’s consistency, giving it that signature texture. Be careful not to add too much potash, as it can give a bitter taste. If you don’t want to use potash, you can substitute it with baking soda.
  • Utazi Leaves: Utazi leaves provide a slightly bitter, earthy flavor that complements the rich sauce. Don’t skip them if you want a truly authentic Isi Ewu experience.
  • Serving Suggestions: Isi Ewu is typically served with cold drinks and can be enjoyed on its own or paired with fufu, yam, or plantains. It’s a great dish to share at social gatherings.

Nutritional Info (per serving):

  • Calories: 420
  • Protein: 28g
  • Fat: 35g
  • Carbohydrates: 4g
  • Fiber: 1g

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prep time
30 min
cooking time
1 hour 30 min
servings
4-6
total time
2 hours

Equipment

  • Measuring cups

  • Wooden spoons

  • Peeler

  • Whisk

Ingredients

  • 1 goat head (cut into pieces)

  • 1/2 cup palm oil

  • 2 tablespoons ground crayfish

  • 2 tablespoons ground ehuru (African nutmeg)

  • 1 tablespoon ground pepper (or to taste)

  • 1 tablespoon ground chili powder (optional for extra heat)

  • 1 large onion (sliced)

  • 2-3 cubes of seasoning (Maggi or Knorr)

  • Salt to taste

  • 1 tablespoon ogiri (fermented locust bean paste, optional)

  • A handful of fresh utazi leaves (sliced thinly, for garnish)

  • Water (for cooking)

Instructions

1

Instructions:

Prepare the Goat Head: Clean the goat head thoroughly, removing any unwanted parts. Place the pieces in a large pot, add enough water to cover, and season with salt and a seasoning cube. Boil over medium heat until the meat is tender, about 1-1.5 hours. Once cooked, remove the goat head from the broth and set aside. Prepare the Sauce: In a separate pot, heat the palm oil over low heat for about 2 minutes until it becomes slightly translucent but not smoking. Add the ground ehuru, ground crayfish, pepper, and chili powder (if using). Stir well to combine, letting the flavors meld for about 2-3 minutes. Add the Goat Meat: Add the cooked goat head pieces into the palm oil mixture. Stir gently to ensure all the meat is well coated in the sauce. Flavor the Dish: Crush the remaining seasoning cubes into the pot and stir. Adjust salt and pepper to taste. If using ogiri, add it at this stage and allow it to dissolve into the sauce. Simmer: Let the goat meat simmer in the sauce on low heat for another 10-15 minutes, allowing the flavors to penetrate the meat fully. Garnish and Serve: Once the Isi Ewu is ready, serve it hot, garnished with freshly sliced utazi leaves for a hint of bitterness that balances the rich sauce. You can also add some sliced onions for extra crunch and flavor.

Notes

Kid-Friendly Adaptation: Cook the chicken in broth instead of buffalo sauce. Shred and drain off excess liquid. Put some of the chicken aside for the kiddos (plain, no sauce) and toss the remaining chicken with the buffalo sauce before you broil it.

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