Delicacy

Hello cash readers, happy new month once again, I pray July shall bring good news for Bitcoin 😊.

Anyways back to my article, my aunt's recipe of is ewu dish (Nigerians know what am talking about) is a well known dish. If you try this you will keep licking your hands and even the plates.

👉HOW TO MAKE ISI EWU (GOATS HEAD) 👌

Isi Ewu is a dish that is usually mistaken for the dish Nkwobi because they both have similar ingredients.

However, just as the name rings , Isi Ewu means goat ’s head which is the main ingredient and difference to Nkwobi.

Peculiar to South - eastern Nigeria , a celebration is not complete in the absence of Isi Ewu .

RECIPE

👇

1 Goat head

2 teaspoon of Ehuru (calabash nutmeg)

1 handful of sliced Utazi leaves

1 teaspoon of edible potash (akaun )

3 cubes of seasoning

2 medium- sized onions

2 tbsps of blended fresh pepper

1 cup of palm oil

1 tbsp of crayfish (optional)

Salt to taste

NOTE👇

Goat head has a thick bone and comes with a sooth filled skin .

Be sure to tell the butcher to scrape and cut into pieces while making sure that essential parts remain whole such as the ear , tongue and the brain .

The brain is set aside from the rest of the meat because it is used also as a thickener for the sauce.

Before we cook , be sparing in your use of water , you need little water for the stock.

PROCEDURE👇

1. In a pot, place the meat with the brain included , adding an onion (grated), the seasoning, a tablespoon of pepper , salt , water and allow to boil until the meat is tender.

2. While the meat boils , slice the other onions into rings , dissolve potash with a little amount of water and sieve .

3. A while into the meat boiling , take out the brain and place in a small mortar , add the other spoon of blended pepper and mash. When the meat is ready , separate stock from meat .

4. Pour oil into another dry pot. Little by little , pour potash into the oil and stir with a spatula until palm oil turns yellow and thicken .

5. Add the mashed brain , the stock of the meat , ehuru, crayfish , and continue to stir until blended .

6. Place the meat into the mixture and stir. Turn on the heat, until steaming hot.

7. Garnish with sliced onion rings and utazi leaves . Serve in a small wooden mortar .

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