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Isi ewu (spicy goat head): photo of the dish
Illustrative photo: Gino Williams from Chicago, USA — CC BY 2.0, Wikimedia Commons
Meat

Isi ewu (spicy goat head)

Igbo street food made from goat head, boiled then grilled, seasoned with chili and Monodora myristica. The skin turns crispy and the meat becomes tender; it is mostly eaten in the evening, among friends, with a local beer.

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Ingredients

Ingredients

Marinade

Spices & seasoning

Optional extras

On the side

Instructions

  1. Wash the head pieces thoroughly and rub them with lime or vinegar to remove any remaining hair.
  2. Place the meat in a large pot, cover with cold water and the potash, bring to a boil and simmer for 40 minutes, skimming.
  3. Drain, rinse in lukewarm water and dry the pieces well with a cloth.
  4. Grind the Monodora seeds with the garlic, ginger, pepper, chili and a pinch of salt to make a paste.
  5. Coat the pieces with this paste and the palm oil, then marinate in the fridge for at least 1 hour.
  6. Grill the pieces on a rack in the oven at 220 °C for 25 to 30 minutes, turning them, until the skin is golden and crispy.
  7. Thinly slice the onions and serve them with the very hot meat, crispy skin first.

Variations and tips

Gentler oven version. Replace the grilling with cooking at 180 °C for 1 h 30 if the meat is hard to find grilled.

More ideas

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Original Ecomely recipe.