Isi-Ewu ( spiced goat head)serve 6
Cooked and served in a thick spicy sauce, this is an authentic Eastern Nigeria dish (igbo). A real favourite amongst Nigerians and certainty not for tfie faint-hearted as the heat from the large amount of chillies used is enough to take your palate off. I have reduced the amount of chilli used in this recipe, but it can be increased to suit one's taste. A superb dish to be enjoyed on its own.
1goat (head and legs only)
3 fresh chilli pepper
8 fresh tomatoes
1 clove garlic
I teaspoon peppersoup seasoning
3tbs. lemon juice
4tbs. tomato puree
1lt/2pints stock or water
I onion (sliced)
chopped wild mini
salt to taste
Singe the hairs off the head and legs of goat, scrape and singe alternatively until all the hairs are off. Burn the hoofs and horns, peel them off with the point of a heavy knife. Wash the head and legs thoroughly with soap and a rough sponge or brush. Chop into small pieces with a sharp cleaver and rinse thoroughly, discarding the brains. Pour over the lemon juice and mix in. Leave to rest for 15 minutes. Grind together the onions, garlic, chillies and tomatoes. Place meat in a large pot, add the sliced onions, chillies, stock and seasonings. Cover and cook for 45 minutes. Check and stir frequently. Finally add the grind chillies, tomatoes, onions, palm-oil and wild mint. Bring to the boil and simmer gently for 30-40 minutes until meat is tender. Adiust seasoning and serve in traditional earthenware dishes garnish with chopped mint.
Courtesy of Laura Edet
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