Isi Ewu
Spiced goat head.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
- 1
Cook the Goat Head: Wash the goat head pieces with a sponge and warm water to remove any soot. Boil the meat with the goat brain (wrapped in foil so it doesn't scatter), onions, and bouillon until it is exceptionally tender.
- 2
Prepare the Brain Paste: Once cooked, unwrap the brain and mash it in a mortar until it is completely smooth. This acts as a thickener.
- 3
Create the Ncha Emulsion: Dissolve the potash in a little water. In a large bowl, mix the palm oil with the potash water until it turns bright yellow and thickens into a paste.
- 4
Build the Sauce: Stir the mashed goat brain, crayfish, ground Ehuru, and scotch bonnet into the palm oil emulsion to create a rich, complex sauce.
- 5
Mix and Serve: Add the tender goat head pieces to the sauce and toss until well coated. Garnish with lots of sliced raw onions and chopped bitter Utazi leaves. Serve hot.
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