The Ultimate Isi Ewu Recipe
} Madam kindly give us Isi Ewu!
} Okwa one?
} Please bring five plates!
The most effective method to make Nigerian Isi Ewu
The above discussion is the thing that you will hear most nights in some Nigerian cafés known as joints and beer parlors. This is a visitor mentioning 5 mortars (bowl plates) of Isi Ewu from the eatery Madam. haha
The way toward planning Isiewu is so like that of Nkwobi that loads of individuals think that its difficult to separate among them. One significant contrast is that Nkwobi is set up with cow foot while Isi Ewu which in a real sense implies “goat head”, is prepared with goat head!
What You Need for Isi Ewu
- 1 Isi Ewu (Goat Head)
- 15 cl (150ml) Red Palm Oil
- 2 teaspoons ground Ehu seeds (Calabash Nutmeg)
- 1 tablespoon powdered edible potash (Akanwu/Kaun/Keun)
- 2 major meat enhanced stock cubes or BigMama spices
- 2 medium onions
- Around 10 Utazi leaves (Gongronema latifolium)
- 2 habanero peppers (or as you would prefer)
- Salt (to taste)
To embellish the Isi Ewu use an onion and about 10 Utazi leaves (Gongronema latifolium).
How to Prepare Your Isi Ewu
In Nigerian eateries, the goat heads are cooked entirely (without cutting them up) on the grounds that they have a major pot where they can heap a few goat heads and cook them simultaneously. While setting up a goat head, it isn’t down to earth to cook it entirely since you will require heaps of water to get the goat head all around cooked. Also, since we don’t need bunches of water in the meat when done, it is smarter to cut the isi ewu up prior to cooking it.
Goat meat is very extreme so in the event that you have a pressing factor cooker, do utilize it for cooking it to save time and gas/power.
Ehu (Calabash Nutmeg) is an exceptionally conventional spice just like BigMama’s that may be hard to track down outside Nigeria. In the event that you can’t get it where you reside, reach out to BigMama directly or simply set up the Isi ewu without it. Common nutmeg is anything but an option in contrast to this since they are not comparable at all. On the off chance that you have companions or family in Nigeria, they will actually want to purchase BigMama’s spices (nutmegs of the ehu breed) and ship off you, a little amount goes far.
Potash is the thing that makes the palm oil sour. A better option is the thing that we call Ngu in Igbo. Ngu is significantly more conventional than potash so potash is considerably more accessible. On the off chance that you can’t discover potash, utilize preparing pop, adhere to the directions on Edible Potash Alternative for how to utilize it to make palm oil snuggle.
Utazi adds a pleasant unpleasant flavor to the Isi ewu. In the event that you can’t get it where you reside, utilize verdant spinach (intense ones), it gives comparative impact and really tastes decent!
Before You Make Your Isi Ewu
- Cut the goat head into pieces ensuring that the fundamental parts: ears, tongue and so on are entire cuts, that is, they are not cut into pieces.
- Extract the brains and put in an aluminum foil pack at that point overlay the sack to close actually like with Nigerian Moi.
- Wash the meat very well with froth and iron wipes where vital, utilizing a blade to scratch off the extreme top skin particularly on the tongue. There will likewise be hints of sooth from consuming the hide off the goat, guarantee that these are completely cleaned.
- Put the powdered ngu or potash into a bowl. Add a little amount of water (around 4 tablespoons) and mix well. Pass it through a fine sifter and put the fluid in a safe spot.
- Cut the 2 onions into 4 major pieces.
- Break and eliminate the external shell of the ehu then granulate with a dry plant eg espresso processor.
- Pound the pepper with a mortar and put in a safe spot.
How to prepare Your Isi Ewu
Cook the goat head with the lumps of onion, the stock blocks and as little water as could be expected. Top up the water as fundamental however ensure there is as little water as conceivable in the pot. This is on the grounds that we don’t need any stock in the pot when the meat is finished. Make sure to cook the mind as well.
While the meat is cooking, cut the onion for embellishing into dainty rings.
Cut portion of the utazi into flimsy cuts. Cut the other half into minuscule pieces. The primary will be utilized for embellishing while the last will be added into the palm oil glue.
At the point when the meat is done, eliminate the pieces of onion, take out the cerebrum and pound it up till smooth.
Add salt, mix and cook till all the water has dried.
Put the meat to the side to chill off.
Presently, empty the palm oil into a spotless dry pot.
Pour in the potash blend (sieved) into the oil.
Mix with a wooden spatula as you pour the potash. You’ll see the palm oil start to coagulate and become yellow. Keep stirring till all the oil has become yellow. Use as little potash as conceivable in light of the fact that a lot of it can disturb your stomach.
Add the pepper, pounded mind, ehu seeds and the utazi that has been sliced to minuscule pieces. Mix till they are totally consolidated.
Add the goat head to the palm oil glue and mix very well with a wooden spatula.
Set it back on the oven/cooker and warmth till the Isi Ewu is quite hot. Serve the Isi Ewu in a wooden mortar as demonstrated in the picture above. Topping with the flimsy cuts of utazi and onion rings for the full impacts.
On the off chance that you have any inquiries regarding the spices in this formula, ask BigMama.
Best presented with chilled drinks: palm wine, brew or strong and delicate drinks. See the video below to enjoy the Isi Ewu making process.