How to prepare Isi Ewu

I have the perfect recipe with a step-by-step process on how to prepare the isi ewu right at home to foil those plans while you pocket that 2,500k they willingly give to the isi ewu sellers. 

If you’re tired of seeing your husband go to Isi ewu joints (restaurants) with his friends on the weekends. Unknown to many, neither old nor young men can withstand isi ewu.

Isi ewu is a popular delicacy “goat head” that comes from the eastern region of Nigeria. It is comparable to nkwobi but differs differently since a different type and section of beef is used. 

Every component of the goat head, including the brain, is edible. Typically, I pay 9000 naira for a medium-sized goat head with four legs. I often use the head for Isi ewu and the legs for nkwobi in addition to cow legs

The head alone might be purchased for as little as N4000. Additionally, its finest consumed with bare hands and a glass of palm wine nearby.


Before creating isi ewu, the ingredient must be prepared. Here are the actions:

First step: To give the dish its distinctively regional flavour, you will utilize ehuru/ehu seeds. It can’t be substituted for normal Nutmeg. 

To make it easy to remove from the shell, you must roast it over an open flame.

Ehuru seeds should be placed on a dry burner with medium heat. Leave it till it chars for some time. Peel the Uhuru completely, and then you can crack it open and put it in a mortar. Put away after pounding.

Potash: The unique component that causes palm oil to curdle and change colour is potash. Put the potash powder in a basin to get ready. Stir after adding some water. 

The liquid is what you need, not the leftovers. Simply whisk, then put aside. Ngu is a less common, more regional alternative to potash, but it’s usually found in outlying places.

Utazi leaves: These leaves are used to decorate this meal. It imparts a fantastic bitter flavour to the meal and has a bitter taste. However, because most people can’t stomach the bitter flavour, it’s only used sometimes. To get ready, wash, cut, and set aside.

Ugba: Isi ewu is typically delicious on its own, but when oil bean seed, or “Ugba,” is added, the meal takes on an entirely new flavour that makes it mouthwatering. 

Wash the ugba with clean water and leave it aside to get ready.

Onions: These are often eaten raw and used as a garnish. To get ready, wash the onion and cut it into rings.

Isi ewu


Isi ewu is typically cooked first to make it easier for the portions to be taken apart later and sauced because it is challenging to cut up goat head before cooking.

When you purchase a goat head, it is typically pretty dirty, so you must take the time to carefully clean it. To accomplish this, properly scrape the goat head’s exterior using a fresh razor blade.

The goat head’s mouth is then cut open on both sides. Pulling the jaws open to reveal the tongue and other internal organs of the head is now simpler. 

To get rid of the meal that was left behind after the goat was slain, scrape the tongue as well. 

Spend about 20 minutes soaking the head in hot, salted water, then wash it thoroughly with clean water, paying special attention to the teeth, tongue, ears, and other parts of the head. In case a fresh iron sponge is required.

Put the cleaned head in the pot. Add two seasoning cubes, some finely sliced onion, and salt to taste. 

Cook for 30-45 minutes or until it becomes tender. To ensure that the seasoning enters the skull, make sure there is only a small amount of concentrated liquid left in the saucepan. 

Once done correctly, all you have to do to remove the skin from the head is squeeze it, revealing the skull. Leave this alone

Head skin, ears, and tongue should be removed and chopped into smaller pieces before being left away. 

Break the skull with a cutlass or hammer, take out the brain, and set it aside. It should have survived being boiled with the skull whole and undamaged. 

You have the option of chopping the brain into smaller bits or pounding it into a smooth pulp.

Heat the palm oil in a medium-sized saucepan or skillet until it begins to warm up (Not bleached). 

Don’t pour in the residue while you gently filter in the dissolved potash solutions. By thoroughly churning the mixture, you can make sure there are no lumps.

Stir continuously until the oil turns bright yellow and starts to thicken.

To the sauce, combine the ground ehuru, pepper, and crayfish.

Pour the cooked goat head chops into the sauce before adding the Ugba gently (with the meat stock and brain).

Stir the mixture thoroughly, then put the pot on the burner and let it simmer for about 10 minutes.

Sliced onion rings and utazi leaves should be added as a garnish. Place the dish into the traditional Isi ewu bowl.

With a chilled beverage or a glass of palm wine, serve as an appetizer. Don’t be afraid to use your bare hands to dig.

So there you have it. You can do this at home. It’s very simple. So try this out and let us know how it went. 

What are your thoughts on Isi ewu? Let us know in the comment section.

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