How to Prepare Isi Ewu- A Step-by-step Recipe

Isi Ewu is a traditional Igbo delicacy from Eastern Nigeria, popularly enjoyed with palm wine or other chilled soft drinks. The name Isi Ewu literally translates to “goat head,” and it is a unique, trademark dish of the Igbo people.

Made entirely from goat head parts, this flavorful dish is richly coated in palm oil, seasoned with local spices, and garnished with fresh herbs and onions. Each bite offers a blend of creamy, spicy, and slightly bitter notes, thanks to ingredients like Utazi leaves and ground ehu seeds.

Read on as we list all the ingredients you’ll need and guide you step-by-step on how to prepare authentic Isi Ewu at home.

Ingredients for Isi Ewu

(Serves 4–6)

• 1 goat head (cut into pieces)
• 2 tablespoons ground crayfish
• 2 tablespoons ground ehu seeds (African nutmeg)
• 1–2 medium onions (sliced)
• 2 tablespoons ground pepper (or to taste)
• 1 cup palm oil
• 2–3 seasoning cubes
• Salt (to taste)
• A handful of utazi leaves (thinly sliced)
• 1 tablespoon potash (aka kaun, food-grade) dissolved in 2 tablespoons water

Step-by-Step Preparation

Step 1: Clean and Boil the Goat Head

• Wash goat head pieces thoroughly.
• In a pot, add goat head, onions, seasoning cubes, salt, and some pepper.
• Add water just enough to cover the meat, then boil until tender.
• [Insert image: Boiled goat head pieces in pot]

Step 2: Prepare the Palm Oil Sauce

• Pour palm oil into a clean bowl.
• Add the dissolved potash water gradually, stirring until the oil turns a yellowish, thick paste (ncha).
• [Insert image: Palm oil mixture turning yellow after potash]

Step 3: Season the Sauce

• Add ground crayfish, ehu seeds, remaining pepper, and salt to the palm oil paste.
• Mix well to form a smooth sauce.
• [Insert image: Spiced palm oil paste in bowl]

Step 4: Combine Meat and Sauce

• Add the cooked goat head to the sauce.
• Stir well until every piece is coated evenly.
• [Insert image: Mixing Isi Ewu in bowl]

Step 5: Garnish and Serve

• Transfer Isi Ewu to a serving plate.
• Garnish with utazi leaves and sliced onions.
• Serve hot with chilled palm wine or soft drinks.
• [Insert image: Final plated Isi Ewu with garnish]

Tips for the Perfect Isi Ewu

• Roast the goat head before boiling for a smoky flavor.
• Adjust pepper quantity depending on spice tolerance.
• Utazi leaves add a slightly bitter taste – use moderately if you prefer a milder flavor.