This spicy goat head dish is a popular delicacy from the Eastern parts of Nigeria. It is eaten in most traditional occasions among the Igbo people of Nigeria, and it goes down well with palm wine.
ingredients
1 goat head( cut into small size)
1/2 cup red oil
1 1/2 teaspoon ground ehuru (calabash nutmeg)
1/2 teaspoon ground uziza seed
2 medium onion
3 scotch bonnets or habenero peppers
1 teaspoon edible potash (plus 2 tablespoons water)
a handful of bitter leaf or utazi leaf
salt and seasoning to taste
prep
wash the meat with warm salty water, use knife to scrape the tongue and ears .
mix the potash with water and allow to settle, so if there’s sand, it will remain on the bottom.
wash the brain and wrap it with foil paper.
slice 1 onion into rings, divide the second onion into two.chop one half and slice the other half into chunks.
slice the utazi.
Put the meat in the pot over medium heat, add the chunked and chopped onion, fresh pepper (whole), salt and seasoning to taste, wrap the brain with foil, and toss into the pot,add water, enough to cook the meat until dry.
once the pepper and chunk onion is soft enough, remove from the pot and pound with half of the utazi and set aside. Remove the cooked brain and mash until completely smooth. Once the meat is tender, turn the heat off.
Put a clean pot on fire over medium-high heat, add the oil, stir in the potash mixture, stir consistently until it turns yellow. Add the ground ehuru and uziza seeds, mashed brain, onion and pepper mix, mix properly then add the goat head and reduce the heat to low,stir very well until the goat head and the sauce is properly incorporated. Turn off the heat, garnish with onion rings and the remaining utazi and serve.
bon appetit.
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