Isiewu (Goat Head Soup)

Isiewu (goat head soup), a traditional Igbo dish, is made with a goat’s head, similar to spicy cow feet (nkwobi), but with a distinct twist. Skilled cooks prepare Isi ewu using a goat’s head, calabash nutmeg (ehu seed), onion, potash, palm oil, utazi leaves, and ụgba. They carefully cut the goat head into manageable pieces, unlike some restaurants that cook it whole.

Ingredients

1 Goat Head
15 cl (150ml) Red Palm Oil
2 teaspoons ground Ehu seeds (Calabash Nutmeg)
1 tablespoon powdered edible potash (Akanwu/Kaun/Keun)
2 big beef flavoured stock cubes
2 medium onions
About 10 Utazi leaves (Gongronema latifolium)
2 habanero peppers (or to your taste)
Salt (to taste)

To garnish the Isi Ewu

1 onion
About 10 Utazi leaves (Gongronema latifolium)

Preparation of Isiewu (Goat head soup)

Meanwhile, cooking Isiewu requires precision and love. They boil the meat until tender, often using a pressure cooker to overcome the toughness of goat meat. They add grated onion, seasoning, pepper, and salt to thickened palm oil, created by mixing sieved potash and water with palm oil in a separate pot. Then, they add the goat head, mashed brain, calabash nutmeg, ugba, and other ingredients to the thickened palm oil, simmering them together in harmony. Finally, they serve Isi Ewu with sliced onions and utazi leaves, a true delight for the senses.

Furthermore, Isiewu is more than a meal; it’s an experience that brings people together. Cooks present the soup at gatherings and celebrations, fostering unity and joy. As families and friends share the meal, they tell stories and create memories. Isiewu’s cultural significance testifies to the Igbo people’s rich heritage, symbolizing their history and traditions.

In conclusion, Isiewu (goat head soup) is a culinary treasure, a delicious representation of Igbo culture and tradition. Let us honor the cooks who have passed down this tradition, and let us continue to share Isiewu’s flavors and stories with future generations. This is your sign to try Isiewu!