Hello everybody, it’s Brad, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, isi egwu(goat head) and ugba. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Cut the head into pieces but make sure the essential parts such as the tongue and ears are cut wholly The goat brain should be wrapped in a aluminium foil just like moi moi; Thoroughly wash the head using iron sponge and a knife to scrape the top hard skin and to remove every traces of chars from roasting the goat. Isi Ewu is a traditional Igbo delicacy or dish that is made with a goat's head mixed with other locally procured edibles in the southeast geopolitical zone of Nigeria. See recipes for Stuffed Tofu (Tahu Isi) *Vegan too.
Isi egwu(goat head) and ugba is one of the most well liked of current trending meals in the world. It is appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. Isi egwu(goat head) and ugba is something that I’ve loved my whole life. They are fine and they look wonderful.
To begin with this recipe, we have to prepare a few ingredients. You can have isi egwu(goat head) and ugba using 12 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Isi egwu(goat head) and ugba:
- Get Handful Utazi leaves
- Take 3 cksp Ugba
- Get 1 cksp Crayfish
- Get 3 pieces Fresh pepper
- Prepare Salt
- Prepare 2 Knorr seasoning
- Take 5 Uziza seeds
- Get 1 Ehuru
- Get 1 Onion
- Take 1 goat head
- Make ready 4 cksp Palm oil
- Take Pinch Potash
Isi ewu, goat head in spicy sauce is a delicacy from Igboland of Eastern Nigeria. Similar to Nkwobi (cow foot in spicy sauce) and Homework (goat foot in spicy sauce), Isi ewu is more flavoursome because of the addition of the fatty brain of the goat. I have eaten so much Isi ewu, I could almost identify from which restaurant a plate of Isi ewu was bought in my neck of the woods. This video will show you how to make a delicious Nigerian food known as "Isi ewu".
Instructions to make Isi egwu(goat head) and ugba:
- Cut the isi ewu in smal sizes and boil till is soft.Boil with knorr seasoning,salt and onion.
- Roast the ehuru on the heat and blend with crayfish,uziza and fresh pepper.
- In a pot pour in the palmoil,dissolve potash in a water and pour in the liquid in the palmoil and stir it will change to yellow.
- Add all the blended things and stir,slice the utazi leaves and add.
- Heat up the ugba for 4minutes and add to it.stir very well finally pour in the boiled isi ewu no stock in it.
- Stir very well and slice onion in big rings then serve.
In Nigerian restaurants, the goat heads are cooked whole (without cutting them up) because they have a big pot where they can pile several goat heads and cook them at the same time. When preparing one goat head, it is not practical to cook. Add the goat head to the palm oil paste and stir very well with a timber spatula. Put it again at the stove/cooker and heat until the Isi Ewu is piping warm. Serve the Isi Ewu in a wooden mortar as shown within the image above.
So that’s going to wrap this up for this special food isi egwu(goat head) and ugba recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
