Isi Ewu: An Original Igbo Delicacy

Isiewu translated as “goat head” is undoubtedly one of the most popular delicacies that originate from the Eastern Nigeria. Isiewu is an Eastern Nigerian classic for a reason.

It is difficult to visit a local pub or joint and not find the food on the menu; also, no Igbo celebration is complete without mounds of this tasty, delicately spiced traditional Igbo dish that is made with a goat’s head.

If you are visiting the eastern part of the country and looking to have a taste of this palatable, you may want to lodge at hotels such The Gate Luxury Apartment, Enugu;Finotel Classy Hotel, Awka; Luxury City Royale, Aba, whose chefs are skilled in preparing the delicacy.

If you,however, are not ready to take an adventure to the east, but you want to have a taste anyway, Jumia Travel has the perfect recipe on how to prepare an authentic and mouth-watering Isi ewu right at home.

You will need:

•    1 Goat Head
•    15 cl (150ml) Red Palm Oil
•    2 teaspoons ground Ehu seeds (Calabash Nutmeg)
•    1 tablespoon powdered edible potash (Akanwu)
•    2 big beef flavored stock cubes
•    2 medium onions  (1 to cook,1 to garnish)
•    About 10 Utazi leaves
•    2 habanero peppers
•    Salt (to taste)

Cooking directions:

•       Cut the goat head into pieces, excluding the essential parts including ears, tongue etc which you should cut out whole.
•    Season properly and cook till the meat is soft and you are left with a very little but rich stock.
•    Grind potash into powder and pour in a bowl. Add a small quantity of water (preferably the goat meat broth) and stir well. Pass it through a fine sieve and set the liquid aside.
•    Pour the palm oil into a pot and add the potash mixture into the oil.
•    Add the onions, pepper, ehu seeds, utazi that has been cut to tiny pieces and seasoning cube and  stir very well till they are all mixed properly.
•    Add the goat head to the palm oil paste and stir very well with a wooden spatula and heat on a cooker until the Isi Ewu is piping hot.
•    Serve the Isi Ewu in a wooden mortar and garnish with slices of Utazi and onion rings.

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