- 20
minPrep Time - 25
minCook Time - 45
minReady in
Recipe Overview
- Recipe typeAfricana
- Difficulty levelHard
- CuisinesAfricana, Nigerian Cuisine
- CoursesSoup
- IngredientsVegetables
- ServingsFor 4 People
Recipe Description
Isiewu is dish known to the South Eastern part of Nigeria. It is made of thoroughly cleaned, cut into stewed sizes, seasoned, boiled roasted goat head and made into a slightly thick and sauce with the delicious and aromatic herbs.
This delicious soup could either be prepared with palm oil or palm fruit extract which gives it the irresistible color and aroma and it can be thickened with either achi, Ofor (ibaba) or coco yam to achieve its different taste. Goat meat is also great for Oha Soup, since it adds a lovely flavor to the soup.
Ingredients
- 1 teaspoon of edible potash, (Akanwu/Kaun)
- 1 handful of Utaz leaves
- 6 pieces ehuru (calabash nutmeg), ground
- 1 table spoon goat meat mix spice
- 2 stock cubes
- 1 teaspoon onion powder
- 2 medium fresh onions
- 3 scotch bonnets
- 2 Teaspoon cayenne pepper
- 1 cup palm oil
- Salt to taste
Steps
- Wash Goat meat thoroughly under running water to remove sand and black sooth, bring it into a large pot.
- Season the meat with large chunks of onions, onion powder, pepper, stock cubes, ehuru, salt and goat meat spice.
- Add water to slightly cover the meat and place on heat to cook for about 40 minutes or until tender.
- Bring the goat brain into a foil paper, wrap it and add to the meat to cook.
- Add about two fresh peppers to a mortar and crush, after 20 minutes take out the brain, add and mash with the crushed pepper and set aside.
- While the meat is still boiling, dissolve potash with 4 tablespoons of water and strain out particles, shred Utazi leaves, slice onion into rings and set all aside. Once the meat is cooked, separate it from the stock and set aside.
- In a wide pan, add palm oil, bring the potash mix and pour it to the oil a little at a time while you stir with a spatula, you will notice the palm oil beginning to curdle as you stir.
- Keep adding the potash mix and stir for few minutes. Once it riches a certain stage the palm oil will change to a light yellow or orange like color and becomes thicken.
- Add 1 tablespoon of the meat water to adjust the consistency of the sauce, bring the goat brain you have mashed with the pepper into the sauce and mix until it dissolves.
- After that, add more seasonings (Ehuru, stock cube, goat meat spice and cayenne pepper) to taste. Add a little of the goat meat water to adjust the thickness. Add some shredded Utazi and stir properly.
- Bring the cooked goat meat into the sauce and stir to coat properly with the sauce, heat it back on the stove for a minute to heat it up. Garnish it with Utazi leaves and slices of onion rings. Isi Ewu is ready
Nutritions
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