Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, isi ewu (goat head) in potash sauce. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Isi ewu (goat head) in potash sauce is one of the most popular of recent trending meals in the world. It is simple, it’s fast, it tastes delicious. It is appreciated by millions daily. Isi ewu (goat head) in potash sauce is something that I have loved my entire life. They’re fine and they look fantastic.
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.
To get started with this particular recipe, we must first prepare a few ingredients. You can have isi ewu (goat head) in potash sauce using 10 ingredients and 16 steps. Here is how you cook it.
The ingredients needed to make Isi ewu (goat head) in potash sauce:
- Prepare 1 full goat head
- Get 1 big bulb of onion(sliced in a circular shape)
- Make ready Sliced Ugba/ukpaka aka oil beans (washed)
- Prepare Crayfish
- Take leaf Sliced Utazi
- Make ready Fresh pepper
- Prepare cube Seasoning
- Take Salt
- Get Potash
- Prepare Palm oil
See how to make Nkwobi here. Isi ewu is really a comfort food and it is perfect for any day especially during the cold evening hours; the best way to serve isi ewu is to use a wooden mortar which is also called Isi ewu plate, but if you dont have the local plate to serve this in, just use any. 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.
Steps to make Isi ewu (goat head) in potash sauce:
- Cut the goat head and wash thoroughly.Remove the brain and wrap in an aluminum foil
- Place the washed meat in a pot..add in Salt, onion and seasoning cubes. Cook along side with wrapped brain till its tender to your taste. Then bring out from fire and remove the brain
- Break the potash and pound into powder. If you bought the one that is not grounded skip the pounding and dissolve in little water and strain with a fine mesh to remove sand or undissolved particles. Then set aside
- In a mortar pound crayfish,pepper, onions and goat brain(u can also blend) then put in a plate
- Place a pot on fire and heat. Pour in Palm oil let it heat and add the pounded pepper and the brain mix
- Leave it to cook for about 3 mins add a pinch of salt
- Pour in the strained and dissolved potash in the mortar
- Pour the content of the palm oil and mix with the pestle.
- When it's properly mixed.
- Add the goat head without the stock (meat water) u can add in a little stock if the mixture is too thick
- Then mix all together
- Add in the sliced ugba/ukpaka. Check for salt at this stage
- Add the sliced Utazi leaf and mix
- Scoop into a plate
- Top with sliced onions and Utazi leaves.
- Your isiewu is ready
Serve the Isi Ewu in a wooden mortar as shown within the image above. Garnish with the skinny slices of utazi and onion rings for the entire effects. The very obvious difference is that Nkwobi is prepared with cow foot while Isi Ewu is prepared with goat head. It is similar to nkwobi but slightly different due to the type and part of meat used. It's made with goat head and every single part is edible including the brain.
So that’s going to wrap this up for this exceptional food isi ewu (goat head) in potash sauce recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
