How to Prepare Isiewu (Goat Head Mix)

Isiewu could either be used as an Nkwobi sauce or pepper  –soup,  it’s a sauce mostly eaten in the eastern part of Nigeria, and enough spicy pepper should be added to avoid nausea.

INGREDIENTS Serves 4

– 1 Goat head (Isiewu)

– ½ oz Fresh blended or pounded  chilli pepper

– 1 whole Onions

– Potassium salt (káhύn  in Yoruba)

– Seasoning

– 1 Tablespoon Palm oil

– Garden egg leaf /Utazi (optional)

METHOD

Step 1  Boil the goat head meat with  1/4 of potassium salt to make it soften quickly because it takes time to cook, leave for  45 minutes.

Step 2        Take another  thick  pan and add a small  quantity  of  water,  allow to warm,  add  1 cooking  spoon of  palm  oil,  add

1/8 of 1 potassium to melt in the warm water for thickness, Add spicy pounded or dry chilli pepper, add a bit of dry or smoked crayfish  (optional)  and seasoning  (Maggi and salt).  Heat all together for 10 minutes;  if too thick add bit water.  Bring down to cool before adding the meat.

Step 3        Check the goat head, if well cooked and softened, Drain out the water, and mix the meat alone inside the sauce.

Step 4        Rinse and add Utazi leaf or spinach vegetable leaf and also add slices of a bulb of onion to spice it up

Step 5        Serve the Isiewu goat head sauce with a very chilled drink

Note – There should be enough pepper to avoid being nauseated, you could boil the vegetable for 1min depending on your taste but not compulsory.