MY GOAT-HEAD RECIPE (ISI EWU).

So on Father's day, I had a laid back day. Hardly did any cooking. Very Unusual right? Lol.

Well, twas for a reason. My mother-inlaw said to me..."You guys don't come over to eat. I cook and no one comes over". Gosh, I felt kinda bad. 

So on this Fathers' day, I did her the honors of letting her cook for us. I Let her cook her son. I let her cook for her baby again. I know it made her happy. So we went to church then came home to already cooked really tasty food. Then lay in bed the rest of the day and watched movies . Quite awesome!;-)

For me, everyday is special I thought. So I could always make my special dishes for my crew anyday of the week.

Made some burgers for breakfast that day though...used some burger rolls bought off the shop, some meat patties, tomatoes, onions, mozzarella cheese and some frilly greens then smothered in some spicy mayo (Try the Heinz hot and spicy mayo). 

Then later in the evening, made some grilled chicken parts for snacking cum dinner...cos after Oma(grandma in German) fed us, we sure weren't gonna be needing any heavy meals cos we were super sated :-)

Then sometime in the week, made hubby a special...he did request for it. Made Goathead A.K.A Isiewu. He had been craving local foods, lol.

Also made him some Afang soup to top up the local food cravings. Afang soup is my favourite too. And I'm sure you can guess why...All them beauties in one pot. Getting better and better at making it as well.

For the midweek specials, made some minced beef tomato sauce garnished with bellpeppers and carrots served with pasta....my son is a sucker for sauces. You should see his face when the aroma wafts into his nostrils, Lol. That garlicky, herbie aroma. You'd want a taste too lol.

And for the protein, oven-roasted some pork spiced up with fresh herbs and some barbecue spices. Pork tastes really yummy...the fat oozes out and leaves the back crispy with the insides very tender...it's a must try.

#CuddlesKitchen

#SharingKitchenInspirations

For my ISIEWU RECIPE.

INGREDIENTS.

.Goathead chopped into sizeable bits plus the brain (I usually ask my butcher to put the brain matter into it's own separate  polybag)...To have enough meaty bites, procure both the goat head and the neck.

.Ash/potash (I personally don't use potash)...Ash is made from burnt Palm Fruit head (Isi akwu after the kernels have been removed from it)
.Local spices...Efu, Ehuru(African nutmeg) and uziza (Benin pepper)
.Onions
.fresh(Red or Yellow Scotch Bonnet) or dry pepper
.Maggi
.Salt

.Scent leaves(Nchanwu...a few)
.Anara leaves(Garden Egg leaves) or utazi leaves for garnishing
.Red oil

RECIPE. 

.Pound fresh pepper with some onions, scent leaves and onions and set aside.

.Prepare ash to get the NCHA by pouring boiling water into it, Sieve off severally with a sift to ensure particles and sand don't remain. What you'll make use of is the greyish liquid got after sieving the ash.

. Season 

with maggi/knorr/Onga classic, lots of  Onions and some salt then boil meat till tender - I try to boil mine with very Little water so I end up with little or no stock. (You can strain off any excess meat stock and us for soup or any other dish)

. Allow the meat to cool a bit. 

.Also cook up your goat brain with a little salt and onion in a little pot. Mash up and set aside.
.Mix your red oil(Palm oil) with the ash water until it becomes thick and pale. 

Then add a teaspoon of grounded Efu, a teaspoon of grounded  Ehuru, a pinch of grounded Uziza seeds plus the grounded fresh pepper, Scent leaves and Onions. 

.Add the Mashed up goatbrains to the Ncha. 

.Mix all with the cooled goat chunks, then add salt and maggi to taste. 

.Garnish with onion rings and finely chopped Garden Egg leaves or Utazi leaves(Quite bitter so use a little) 

.You may enjoy this alone or Served with roasted or boiled yam...Goes as a meal in my home. 

*NB - Use of the Goatbrain matter is optional...Some people may want to avoid  it for health reasons but there has been no proof of any health-related problems from consuming goat/lamb brain. But for anyone's peace of mind, skip if you aren't comfy with it.

;-).... ....