ISI-EWU ( Spicy Goat Head Pottage)

This comes from the Heartland of the Eastern Part of Nigeria, a typical Igbo dish. A mouth watering favourite amongst Nigerians as the heat from the large amount of chillies used is enough to throw you off balance. The qauntity of chilli used in this recipe has been purely moderated, however you may decide to increase or decrease yours as you may desire to suit your taste.

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Recipe 14

Serves 6

1 Goat (Head And Legs Only)
3 Fresh Chilli Pepper
8 Fresh Tomatoes
2 Onions
1 Clove Garlic
I Teaspoon Peppersoup Seasoning
3 tbs. Lemon Juice
4 tbs. Tomato Puree
200 ml/7floz Palm-Oil
1lt/2 Pints Stock or Water
I Onion (sliced)
Chopped Wild Mini
Salt To Taste

-Scrape head and leg thoroughly until all the hairs are off.

-Burn the hoofs and horns peeling them off with the point of a sharp but heavy knife.

-Wash the head and legs thoroughly with a mild soap using a firm sponge/ brush.

-Cut into small pieces with a very sharp meat chopper and rinse thoroughly, removing the brains.

-Pour over the lemon juice and mix in. Leave to rest for about 15 minutes.

-Blend together the onions, garlic, chillies and tomatoes.

-Place meat in a large pot, add the sliced onions, chillies, stock and seasonings. Cover and cook for 45 minutes.

-Check and stir frequently. Finally add all the ground ingredients, palm-oil and wild mint.

-Bring to the boil and simmer gently for 30-40 minutes until meat is tender.

-Correct seasoning and serve in traditional earthenware dishes, garnish with chopped mint.

Waooooooooooohhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhh!!!!!!!!!!!!!!!!.