ISIEWU GOAT HEAD MIX

Isiewu could either be used as an Nkwobi sauce or pepper –soup, it’s a sauce mostly eaten in the eastern part of Nigeria, and enough spicy pepper should be added to avoid nausea. INGREDIENTS Serves 4 - 1 Goat head - ½ oz Fresh blended or pounded chilli pepper - 1 whole Onions - Potassium salt (káhύn in Yoruba) - Seasoning - 1 Tablespoon Palm oil - Garden egg leaf /Utazi (optional) METHOD Step 1 Boil the goat head meat with 1/4 of potassium salt to make it soften quickly because it takes time to cook, leave for 45 minutes. Step 2 Take another thick pan and add small quantity of water, allow to warm, add 1 cooking spoon of palm oil, add 1/8 of 1 potassium to melt in the warm water for thickness, Add spicy pounded or dry chilli pepper, add a bit of dry or smoked crayfish (optional) and seasoning (Maggi and salt). Heat all together for 10 minutes; if too thick add bit water. Bring down to cool before adding the meat. Step 3 Check the goat head, if well cooked and softened, Drain out the water, and mix the meat alone inside the sauce. Step 4 Rinse and add Utazi leaf or spinach vegetable leaf and also add slices of a bulb of onion to spice it up Step 5 Serve the Isiewu goat head sauce with very chilled drink Note – There should be enough pepper to avoid being nauseated, you could boil the vegetable for 1min depending on your taste but not compulsory.