Isiewu, also known as spicy goat head, is a Nigerian dish that will leave your taste buds fluttering! If you’re an adventurous eater wanting to try something new and different, check out this isiewu recipe.
❤️ Why you'll love it
When it comes to cooking in Nigeria, nothing is wasted, no matter which part of the animal you’re left with. If you’re not sure what to do with the head of the goat, then this isiewu recipe is for you!
Goat meat already has a strong flavor, but when you pair it with spices like calabash nutmeg, cayenne, and fermented African oil bean seed, the flavors really come to life. You might need to visit your local African grocery store for these ingredients, but the trip will definitely be worth it!
🧾 Ingredients Used
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- Goat head: You can get goat head meat from your local butcher or from an African market. You can even ask them to cut the meat into smaller pieces for you.
- Sliced red onions: This will add more flavor and depth to this dish.
- Spice: I use ground Ehuru (calabash nutmeg), Ugba (fermented African oil bean seed), ground crayfish, cayenne pepper, bouillon powder, black pepper, and salt. Ground Ehuru and Ugba can be found in your local African grocery store.
- Baking soda: This will be used as a thickener. Although the traditional recipe uses potash as a thickener, I use baking soda since it is readily available.
- Garnish: Top with Utazi leaves, or use spinach or kale for garnish.
🔪 How To Make Isiewu
Boil the Meat:
- First, add the meat to a pot and add enough water to cover it. Then, add bouillon powder, black pepper, onions, and salt.
- 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.
- When the meat is done, take it out and let it cool down a bit.
- 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, and you can use the remaining bones to make bone broth.
Make the Isiewu:
- Pour some palm oil into a small bowl.
- In another small bowl, add two teaspoons of baking soda and two tablespoons of water, then mix together to form a paste.
- 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.
- In a large pot on low heat, add the curdled palm oil.
- Add the Ehuru (calabash nutmeg), bouillon powder, sliced Ugba, ground crayfish, and cayenne pepper, and stir.
- Add the meat pieces to the pot and stir everything together.
- Increase the heat to medium and simmer for about five minutes or until the meat is heated through and the flavors are combined.
- Cut the utazi leaves into thin slices.
- Garnish with the sliced utazi and sliced onion rings.
- Serve in a wooden serving bowl, and enjoy!
🥫 Storing and Reheating
Allow the isi ewu to cool to room temperature before storing. Store the leftovers in an airtight container or a resealable plastic bag. Keep it in the refrigerator if you plan to eat it within a few days. It can be stored for up to 3-4 days.
For longer storage, you can freeze this dish. Place it in a freezer-safe container or resealable freezer bag. It will keep for up to 2-3 months, but make sure it is well-sealed to avoid freezer burn.
If frozen, thaw isi ewu in the refrigerator overnight before reheating. This ensures even reheating and helps maintain the dish’s texture.
Reheat the leftovers in a pot over medium heat, stirring occasionally to ensure even heating. If the sauce has thickened too much during storage, add a small amount of water or broth to help restore its original consistency. You can also cover the leftovers with a paper towel and reheat in the microwave for a few minutes.
💭 Tips and Variations
- Use a fresh goat head or properly thaw frozen meat. Fresh meat provides the best flavor and texture.
- Thoroughly clean the goat head before cooking. Scrub it well and rinse it multiple times to remove any impurities.
- Palm oil usually thickens when cooled. There is no need to melt it, but let it naturally thaw a bit to a semi-solid state. I actually prefer to use it in this form because the palm oil curdles faster when you add the baking soda.
- Make sure you add the baking soda to the water first before pouring it into the palm oil. If you omit this step, your palm oil will not thicken.
- If the sauce becomes too thick after cooking, add a bit of broth or water to reach your desired consistency.
🍽️ What can I eat this recipe with?
In Nigeria, Isiewu is served in a wooden bowl and eaten on its own or with a side of rice. On a low-carb diet, I like to enjoy my isiewu with a low carb rice dish.
👩🍳 Frequently asked questions
The main difference between these two dishes is that isiewu is made with goat’s head, while nkwobi is prepared with cow’s foot.
You can eat isiewu with vegetables, salad, or rice. It’s often served in wooden bowls and eaten directly with your hands.
Isiewu is made from goat head cooked with chunks of onion, a thickener, and traditional Nigerian spices. It is then garnished with Utazi leaves for even more flavor.
📖 Recipe
Isiewu (Spicy Goat Head)
Equipment
Ingredients
- 3 lbs goat head meat
- 1 teaspoon ground ehuru calabash nutmeg
- 1 cup sliced ugba African oil bean seed
- ½ cup palm oil
- 2 tablespoon ground crayfish
- 2 teaspoon cayenne pepper
- 1-2 teaspoon bouillon powder
- 2 teaspoon baking soda
- ½ red onion sliced into rings
- ½ cup utazi leaves Bush buck leaves, chopped
To boil the goat head
- 1 teaspoon bouillon powder
- ½ onion chopped
- ½ teaspoon black pepper
- 1 teaspoon salt
Instructions
Boil the Meat:
- First, add the meat to a pot and add enough water to cover it. Then, add bouillon powder, black pepper, onions, and salt.3 lbs goat head meat, 1 teaspoon bouillon powder, ½ onion, ½ teaspoon black pepper, 1 teaspoon salt
- 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.
- When the meat is done, take it out and let it cool down a bit.
- 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.
Make the Isiewu:
- Pour some palm oil into a small bowl.½ cup palm oil
- In another small bowl, add the baking soda and 2 tablespoons of water, then mix together to form a paste.2 teaspoon baking soda
- 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.
- In a large pot on low heat, add the curdled palm oil.
- Add the Ehuru (calabash nutmeg), bouillon powder, sliced Ugba, ground crayfish, and cayenne pepper, and stir.1 teaspoon ground ehuru, 1 cup sliced ugba, 2 tablespoon ground crayfish, 2 teaspoon cayenne pepper, 1-2 teaspoon bouillon powder
- Add the meat pieces to the pot and stir everything together.
- Increase the heat to medium and simmer for about five minutes or until the meat is heated through and the flavors are combined.
- Cut the utazi leaves into thin slices.½ cup utazi leaves
- Garnish with the sliced utazi and sliced onion rings.½ red onion
- Serve in a wooden serving bowl, and enjoy!
Notes
- Use a fresh goat head or properly thaw frozen meat. Fresh meat provides the best flavor and texture.
- Thoroughly clean the goat head before cooking. Scrub it well and rinse it multiple times to remove any impurities.
- Palm oil usually thickens when cooled. There is no need to melt it, but let it naturally thaw a bit to a semi-solid state. I actually prefer to use it in this form because the palm oil curdles faster when you add the baking soda.
- Make sure you add the baking soda to the water first before pouring it into the palm oil. If you omit this step, your palm oil will not thicken.
- If the sauce becomes too thick after cooking, add a bit of broth or water to reach your desired consistency.
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