Isi Ewu
(Spiced Goat Head) Recipe

Origin: Nigeria Period: Traditional

Traditionally this dish is made with the head and legs of a goat. And, yes, it does taste excellent prepared properly! I've adjusted the recipe here so that goat or lamb meat can be used instead. The traditional recipe also uses utazi (a native bitter leaf). I have substituted a mix of spinach and dandelion leaves which approximates the taste of utazi.

Ingredients

500g diced kid or dice lamb
50g spinach
5 dandelion leaves
4 Ehuru seeds
3 fresh scotch bonnet chillies, pounded to a paste
6 fresh tomatoes
2 onions, sliced
1 clove garlic, sliced
6 tbsp palm oil (or 6 tbsp groundnut oil + 2tsp paprika)
3 tbsp lime juice
600ml beef stock
1 tsp black peppercorns
chopped mint to garnish

Isi Ewu
(Spiced Goat Head) Preparation:

Method:

Grind the garlic, chillies and tomatoes to a paste. Separately grind the enuru seeds and peppercorns together until they form a fine powder. Add the oil to a large pot and spoon in the tomato mixture. Fry on high heat for about two minutes then add the meat and the spices. Fry until the meat has browned then add the onions. Fry for a further two minutes and add the shredded spinach and dandelion leaves. Pour-in the lime juice and beef stock and bring to a boil. Reduce to a simmer and cook for about 40 minutes, until the meat is tender.

Serve in bowls, garnished with chopped mint and accompanied by rice or flat bread.

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