How to Prepare Isi Ewu (Sauced Goat Head)


  • 1 goat head (cut into bite-size pieces)
  • 1 medium-sized onion
  • 100ml of palm oil
  • 8 ehuru seeds
  • Sliced utazi leaves
  • 2 atarodo
  • 1 tablespoon of potash (akanwu)
  • Ukpaka (optional)
  • 1/2 Seasoning cube
  • Crayfish
  • Salt
  • Grinded pepper

Preparation method

  • Wash the goat head with a strong sponge and warm water. Remove the brain and set aside.
  • Dissolve the potash in a little water
  • Put the goat head in a large pot. Add enough water to cover the meat. Season with salt and onion, and leave to boil. Reduce the heat and allow the meat to cook till it softens. Add the reserved brain to the meat. When the water is almost dried, remove from the heat and keep aside.
  • Place the ehuru seeds in an empty dry pan and leave to heat while tossing once in a while on dry heat till you hear it crack open. Peel the skin and place the ehuru seeds in a mortar, with the atarodo, few slices of onion, and the goat head brain and pound it all together.
  • Strain the potash mix to remove any residue, then set aside.
  • In another pot or a large mortar, pour in some palm oil and stir in the dissolved potash until a slightly thick oil result.
  • Add the pounded ingredients, ukpaka, and some of the utazi into the oil mix. Mix well, add the goat head along with the ground pepper.
  • Season with the cube and a pinch of salt. Add little water if the mixture is too thick, then return to the stove on low heat and stir for about 2 mins.
  • Remove from heat, Isi ewu is ready to serve. Garnish with utazi leaves and sliced onions.
  • Serve with a cold glass of palm wine or any choice of drink.
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