Recipe:Isi-Ewu

Isi-Ewu (Goats Head Stew)

Ingredients

• 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

Directions

• 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.

Delicious!

External links

• See the Wikipedia article on Goats Head Soup.