Isiewu (Spicy Goat Head)

5 from 2 votes

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.

Prep Time10

Cook Time1 15

Total Time1 25

Course: Main Course

Cuisine: African, Nigerian

Diet: Gluten Free

Servings:

Calories: 180kcal

Author: Tayo Oredola

Equipment

1 wooden bowl

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.

Nutrition