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This recipe is approved by RWs self-appointed culinary expert
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Isi-Ewu (Goats Head Stew)


  • 1 goat (head and legs only, what you do with the rest is up to you)
  • 3 fresh chilis
  • 8 fresh tomatoes
  • 2 onions
  • 1 clove garlic
  • 1 tsp soup mix
  • 3 tbsp lemon juice
  • 4 tbsp tomato puree
  • 7 floz palm-oil
  • 2pints stock or water
  • 1 onion (sliced)
  • chopped wild mint
  • salt to taste


  • Singe the hairs off the head and legs of the goat (after slaughtering). Scrape and singe until all the hairs are off.
  • Burn the hoofs and horns and 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, chilis and tomatoes.
  • Place meat in a large pot, add the sliced onions, chilis, stock, and seasonings. Cover and cook for 45 minutes. Check and stir frequently. Finally add the ground chilis, tomatoes, onions, palm-oil and wild mint. Bring to the boil and simmer gently for 30-40 minutes until meat is tender. Adjust seasoning and serve in traditional earthenware dishes garnish with chopped mint.


Goats head soup.jpg

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