FOOD: How To Cook Isi Ewu Soup

Isi Ewu soup recipe
Learn how to make/prepare Isi Ewu(Igbo: Goat’s head) soup

Ndi-Igbo are talented in many aspects of life and cooking is one of them. Obindigbo has provided some guidelines to help people learn how to prepare mouthwatering Igbo delicacies. One of these various Igbo meals is the famous Isi Ewu, a traditional Igbo dish that is made with a goat’s head.
Ingredients for preparing Isi Ewu Soup:Isi Ewu(Igbo Goat's head) soup

    1 Goat Head
    15 cl (150ml) Red Palm Oil
    2 teaspoons ground Ehu seeds (Calabash Nutmeg)
    1 tablespoon powdered edible potash (Akanwu/Kaun/Keun)
    2 big beef flavoured stock cubes
    2 medium onions
    About 10 Utazi leaves (Gongronema latifolium)
    2 habanero peppers (or to your taste)
    Salt (to taste)
    To garnish the Isi Ewu, use 1 onion
    and about 10 Utazi leaves

Isi Ewu soup recipe and cooking directions

  FIRSTLY, Cut the goat head into pieces making sure that the essential parts: ears, tongue etc are whole cuts that is, they are not cut into pieces.
    

Remove the brain and put in an aluminum foil bag then fold the bag to close,
    

Wash the meat very well with foam and iron sponges where necessary, using a knife to scrape off the tough top skin especially on the tongue, ensure that these are all cleaned,
   

 Put the powdered potash into a bowl. Add a small quantity of water (about 4 table spoons) and stir well. Pass it through a fine sieve and set the liquid aside.
 

 Cut the 2 onions into 4 big chunks,
 

  Crack and remove the outer shell of the ehu then grind with a dry mill eg coffee grinder,
  

  Pound the pepper with a mortar and set aside. Pour in the potash mixture (sieved) into the oil,
   

 Keep stiring till all the oil has turned yellow. Use as little potash as possible because too much of it can upset your stomach,

 

 Add the pepper, mashed brain, ehu seeds and the utazi that has been cut to tiny pieces Stir very well till they are all incorporated,

  Add the  goat head to the palm oil paste and stir very well with a wooden spatula,
 

 Put it back on the stove/cooker and heat till the Isi Ewu is piping hot,
 

   Serve the Isi Ewu in a wooden mortar as shown in the image above,
 

   Garnish with the thin slices of utazi and onion rings for the full effects.