ISI EWU (GOAT HEAD)

verything you need to live well

Isi Ewu is a dish that is usually mistaken for the dish Nkwobi because they both have similar ingredients. However, just as the name rings, Isi Ewu means goat’s head which is the main ingredient and difference to Nkwobi. Peculiar to South-eastern Nigeria, a celebration is not complete in the absence of Isi Ewu.

Isi Ewu. Photo: Food Pam Food Recipe Collections

Ingredients

• 1 Goat head
• 2 teaspoon of Ehuru (calabash nutmeg)
• 1 handful of sliced Utazi leaves
• 1 teaspoon of edible potash (akaun)
• 3 cubes of seasoning
• 2 medium-sized onions
• 2 tbsps of blended fresh pepper
• 1 cup of palm oil
• 1 tbsp of crayfish (optional)
• Salt to taste

Note:

Goat head has a thick bone and comes with a sooth filled skin. Be sure to tell the butcher to scrape and cut into pieces while making sure that essential parts remain whole such as the ear, tongue and the brain. The brain is set aside from the rest of the meat because it is used also as a thickener for the sauce.

Before we cook, be sparing in your use of water, you need little water for the stock.

Method

1. In a pot, place the meat with the brain included, adding an onion (grated), the seasoning, a tablespoon of pepper, salt, water and allow to boil until the meat is tender.
2. While the meat boils, slice the other onions into rings, dissolve potash with a little amount of water and sieve.
3. A while into the meat boiling, take out the brain and place in a small mortar, add the other spoon of blended pepper and mash. When the meat is ready, separate stock from meat.
4. Pour oil into another dry pot. Little by little, pour potash into the oil and stir with a spatula until palm oil turns yellow and thicken.
5. Add the mashed brain, the stock of the meat, ehuru, crayfish, and continue to stir until blended.
6. Place the meat into the mixture and stir. Turn on the heat, until steaming hot.
7. Garnish with sliced onion rings and utazi leaves. Serve in a small wooden mortar.

Orange and Lettuce Salad Recipe

INGREDIENTS

• 4 oranges
• 2 tablespoon salad oil
• 3 desertspoons lemon juice
• salt and pepper
• lettuce

1. Peep the oranges, removing the pith. Cut acroo in slices and remove the pips
2. put the orange slices in a bowl and sprinkle some of the lemon juice over them
3. Make a dressing using the oil, remaining lemon juice, slices
4. Serve with a border of young lettuce leaves.

Cucumber-Zucchini Salad

Servings: 6 Units: 

US | Metric 2 cucumbers,

 thinly sliced 2 zucchini,

 thinly sliced 1 small sweet onion,

thinly sliced (optional) 1/3 cup vinegar

 1/4 cup sugar

 1/2 tablespoon salt 1 teaspoon coarse black pepper,

 fresh cracked 1 pinch red pepper flakes Directions:

 1 Arrange in alternate layers cucumber, zucchini & onions.

 2 Mix VINEGAR and SUGAR dissolved in 1/2 cup HOT WATER add SALT, PEPPER, & CRUSHED RED PEPPER.Add a couple ice cubes to chill. 3 Drain any water formed from cucumbers before adding the dressing. 4 Allow vegetables to marinate in the dressing at least 1 hour before serving. Print Recipe

Read more at: http://www.food.com/recipe/cucumber-zucchini-salad-172804?oc=linkback

Coconut Rice

INGREDIENTS:

1 Coconut, 4 cups of rice, 1kg meat, 4 large onion, 100g margarine, 1 tin tomatoes paste, 2 large fresh tomatoes, salt, pepper to taste.

INSTRUCTIONS:

1.  Shell and grate the coconut finely

2.  Nash the coconut in the water and strain squeeze out all the milk from the coconut into the water and discard the chaff.

3.  Put the coconut water into a pot wash, cut meat into pieces. Season with salt and pepper and then add to the coconut water. Bring to the boil and simmer until meat is partly tender.

4.  Grind onion, slice, or grind tomatoes and pepper. Add to meat, tomatoes paste and continue simmering.

5.  Wash the rice and add to other ingredients. See that there is just enough water to cook the rice. If there is not, add some more but not much.

6.  Bring to the boiled. Add more seasoning if necessary, add the margarine. Stir occasionally. When the rice is almost soft cover the pot with cloth, then with the lid to keep in the steam.

Potato Salad with fish

INGREDIENTS:

Potatoes, fish, chopped parsley, spring onions, thick mayonnaise dressing, seasoning.

INSTRUCTIONS:

• Wash, peel, and cook potatoes and fish until done but still firm. Dram and allow to cool for a little.
• When cold enough, cut into slices or cubes.
•  Put marinade that is mixed consisting of veneger or lemon juice, oil and flavor for 30 minutes-1 hour.
• Mix potatoes with spring onions (chopped mayonnaise and seasoning)
• Put the salad on dish and sprinkle with chopped parsley.

Ewedu Soup

Ewedu soup is a type of soup enjoyed by the Yoruba tribe in the western part of Nigeria. Some other tribes in the western and middle belt in Nigeria love it so much.

Ewedu is very rich in minerals and medical personnel always prescribe it to patient having shortage of blood. It is one of the soups for weight loss because. It goes well with amala.

INGREDIENTS:

Ewedu leaf (Jute leaf), salt, locust beans (iru), potash (optional)

              

INSTRUCTIONS:

• Remove Ewedu leaves from the stem and wash them.
• Chop into pieces on chopping board.
• Put one cup of water on fire and bring to boil.
• Pour the chop ewedu into the boiling water
• Add the locust beans (iru) and potash if desired.
• Allow to boil for 10 mins, with the pot uncovered.
• Add salt to taste and cook for another five minutes. Serve with stew and eba, amala or fufu etc.

Enjoy it with your family. Have a wonderful taste.

Egusi Soup (Melon)

INGREDIENTS:

Meat or fish (about 1kg), 2 tomatoes, 1 onion, 4 peppers, 2 maggi cubes, cooking oil, a cup of grinded egusi, salt, water.

INSTRUCTIONS:

• Boil the meat or fish until it is tender, and keep it aside
• Grind the tomatoes, peppers, and onion together.
• Place in a pot add the meat and the magi cubes and about 2 teaspoons of cooking oil, and the grinded egusi.
• Add salt and grinded pepper to taste. Eat with any dishes that have ‘soup’ with them.

I love to serve you better, please paste your comment

Yam Porridge

INGREDIENTS:
A yam, 1 medium smoked fish, half cup of palm oil, 1 small onion, 1 table spoonful ground Cray fish, 2 cup of water, 1 small bunch of green fresh vegetable, salt to taste, pepper to taste.
INSTRUCTIONS:
Peel the yam, cut it up into rectangular
Prepare all other ingredients (fish, pepper, and onion, vegetable).
Put the yam into a saucepan, add water to boil.
Add oil, salt, pepper, crayfish, tomatoes, and onions.
When the yam is almost cooked, add vegetable.
Turn gently to make a fairly tick porridge.
Taste for salt.
Dish out and serve hot as lunch or dinner.
Have a wonderful taste of African dishes.