Traditionally this dish is made with
the head of a goat. And, yes, it does taste excellent prepared properly! The
traditional recipe also uses utazi (a native bitter leaf).
INGREDIENTS:
Goat head preferably male as it is
easy to cook diced
Potash (akanwu)
Palm oil
Garden egg leave (akwukwo ofe)
sliced
Crayfish blended
Knorr cube
Salt
Fresh pepper diced
Onion diced
PREPARATION:
Per boil your goat meat and spice to
taste
Allow it to cook properly
you enjoy your goat head when is properly cooked and soft
Sieve per boiled meat to drain water.
PASTE PREPARATION:
Soak your potash in little water
Pour the potash water into a pot or motar,
Add red oil
Mix the mixture together till its thick and yellow in color
ISI EWU PREPARATION:
Add knorr cube, salt, crayfish, pepper and onions and stare
Add goat meat to the paste and stare properly making sure all ingredients blends in; taste to confirm all ingredients are complete
Finally add garden egg leaf (akwukwo ofe)
I guess your isi ewu is ready...
N/B: You can use the paste to make cow leg (nkwobi), african salad (abacha) and ugba; and still eat boiled yam and boiled unripe plantain with the paste.
Allow it to cook properly
you enjoy your goat head when is properly cooked and soft
Sieve per boiled meat to drain water.
PASTE PREPARATION:
Soak your potash in little water
Pour the potash water into a pot or motar,
Add red oil
Mix the mixture together till its thick and yellow in color
ISI EWU PREPARATION:
Add knorr cube, salt, crayfish, pepper and onions and stare
Add goat meat to the paste and stare properly making sure all ingredients blends in; taste to confirm all ingredients are complete
Finally add garden egg leaf (akwukwo ofe)
I guess your isi ewu is ready...
N/B: You can use the paste to make cow leg (nkwobi), african salad (abacha) and ugba; and still eat boiled yam and boiled unripe plantain with the paste.
Traditionally this dish
is made with the head and legs of a goat. And, yes, it does taste
excellent prepared properly! I've adjusted the recipe here so that goat
or lamb meat can be used instead. The traditional recipe also uses utazi
(a native bitter leaf). I have substituted a mix of spinach and
dandelion leaves which approximates the taste of utazi.
Read more at Celtnet: http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-isi-ewu
Copyright © celtnetTraditionally this dish is made with the head and legs of a goat. And, yes, it does taste excellent prepared properly! I've adjusted the recipe here so that goat or lamb meat can be used instead. The traditional recipe also uses utazi (a native bitter leaf). I have substituted a mix of spinach and dandelion leaves which approximates the taste of utazi.
Read more at Celtnet: http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-isi-ewu
Copyright © celtnetTraditionally this dish is made with the head and legs of a goat. And, yes, it does taste excellent prepared properly! I've adjusted the recipe here so that goat or lamb meat can be used instead. The traditional recipe also uses utazi (a native bitter leaf). I have substituted a mix of spinach and dandelion leaves which approximates the taste of utazi.
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