Isiewu (Spicy Goat Head)

Ingredients

• 3 lbs goat head meat
• 1 tsp ground ehuru (calabash nutmeg)
• 1 cup sliced ugba (African oil bean seed)
• 1/2 cup palm oil
• 2 tbsp ground crayfish
• 2 tsp cayenne pepper
• 1-2 tsp bouillon powder
• 2 tsp baking soda
• 1/2 red onion (sliced into rings)
• 1/2 cup utazi leaves (Bush buck leaves, chopped)
• 1 tsp bouillon powder
• 1/2 onion (chopped)
• 1/2 tsp black pepper
• 1 tsp salt

Instructions

1. 1

   --- Boil the Meat: ---

2. 2

   First, add the meat to a pot and add enough water to cover it. Then, add bouillon powder, black pepper, onions, and salt.

3. 3

   Boil for 1 hour or until tender. Keep an eye on the goat meat and add water to the pot if it gets too low.

4. 4

   When the meat is done, take it out and let it cool down a bit.

5. 5

   Slice the goat meat off the bone and cut it into smaller pieces. You can also add smaller pieces of bone if you want to.

6. 6

   --- Make the Isiewu: ---

7. 7

   Pour some palm oil into a small bowl.

8. 8

   In another small bowl, add the baking soda and 2 tablespoons of water, then mix together to form a paste.

9. 9

   Pour the mixture into the palm oil and stir until you notice the palm oil curdling and turning yellow. It should have a paste-like consistency.

10. 10

    In a large pot on low heat, add the curdled palm oil.

11. 11

    Add the Ehuru (calabash nutmeg), bouillon powder, sliced Ugba, ground crayfish, and cayenne pepper, and stir.

12. 12

    Add the meat pieces to the pot and stir everything together.

13. 13

    Increase the heat to medium and simmer for about five minutes or until the meat is heated through and the flavors are combined.

14. 14

    Cut the utazi leaves into thin slices.

15. 15

    Garnish with the sliced utazi and sliced onion rings.

16. 16

    Serve in a wooden serving bowl, and enjoy!