How to Make Nigerian Isi Ewu

When it comes to flavor in Nigerian dishes, one that comes to mind is the taste of Isi Ewu.

Isi Ewu is a traditional dish made from goat head, often enjoyed as a delicacy in Nigerian cuisine, particularly among the Igbo people.

Not only is Isi Ewu deliciious but I love how spicy this dish is. I will add the warning that it can be messy to eat and you run the risk of losing the outfit you are wearing. But is the taste of Isi Ewu worth it? Absolutely!

Nigerian Isi Ewu Recipe

Total Time: 1 hour 30 minutes (30 minutes prep, 1 hour cooking)

What Ingredients Do You Need to Make Isi Ewu?

Ingredients:

• 1 goat head (cut into pieces and thoroughly cleaned)
• 2 tablespoons ground crayfish
• 1 tablespoon ground ehuru seeds (calabash nutmeg)
• 2-3 tablespoons palm oil
• 1 tablespoon ground pepper (or to taste)
• 2-3 seasoning cubes (Maggi or Knorr)
• 1 medium onion, chopped
• 1 teaspoon potash (food-grade potassium carbonate)
• Sliced onions and utazi leaves (for garnish)
• Salt to taste
• Water (for boiling)

How Do You Make Isi Ewu?

Instructions:

1. Prepare the Goat Head:
   Thoroughly clean the goat head, removing any unwanted parts like the skin or fur. Chop it into manageable pieces, making sure the tongue, brain, and other parts are included.
2. Cook the Goat Head:
   Place the chopped goat head in a pot, add enough water to cover it, and season with chopped onions, seasoning cubes, and salt. Boil for 45 minutes to 1 hour, or until the meat is tender. Once cooked, set the meat aside and reserve the stock.
3. Prepare the Palm Oil Sauce:
   In a small bowl, mix the potash with 2 tablespoons of water. Stir until dissolved and then strain to remove any particles. In a separate pot, heat the palm oil gently, being careful not to let it smoke. Gradually add the potash solution to the oil while stirring continuously until the oil takes on a thick, yellowish consistency.
4. Mix the Ingredients:
   Add the ground crayfish, ehuru (calabash nutmeg), and ground pepper to the oil mixture, stirring well to combine. You should get a thick, aromatic sauce. If the mixture is too thick, add a little of the reserved goat head stock to loosen it up.
5. Combine Goat Meat and Sauce:
   Add the cooked goat head pieces to the sauce and stir well, ensuring the meat is well-coated with the sauce. Simmer on low heat for 5–10 minutes to allow the flavors to meld together.
6. Garnish and Serve:
   Once the Isi Ewu is ready, transfer it to a serving dish. Garnish with sliced onions and utazi leaves for a bitter, slightly tangy flavor that balances the richness of the dish.

Let’s dig in!

Now that you are done with preparing your Isi Ewu, it is ready to be served for lunch or dinner! Let me know if you enjoyed making this traditional Nigerian dish!