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Mammy Doro Isiewu Achu Seasoning Spice
Excellent! No Salt, No Preservatives and No MSG added.
Great for Nigerian Isi Ewu (Goat Head)
Isi-Ewu ( spiced goat head) Recipe - serve 6
Cooked and served in a thick spicy sauce, this is an authentic Eastern Nigeria dish (igbo). A real favourite amongst Nigerians and certainty not for the faint-hearted as the heat from the large amount of chillies used is enough to take your palate off. I have reduced the amount of chilli used in this recipe, but it can be increased to suit one's taste. A superb dish to be enjoyed on its own.
INGREDIENT :
- 1 goat (head and legs only)
- 3 fresh chilli pepper
- 8 fresh tomatoes
- 2 onions
- 1 clove garlic
- I teaspoon peppersoup seasoning
- Akanwu
- 200ml/7floz palm-oil
- 1lt/2pints stock or water
- I onion (sliced)
- salt to taste
Buy Goat Head with the hair burnt off and preferrably Pre cut. Chop into small pieces with a sharp cleaver and rinse thoroughly, preserve the brains. Grind 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.
Bring to the boil and simmer gently for 30-40 minutes until meat is tender.
Thick Spicy Sauce
Grind pepper, maggi, onions, cooked goat brain into a paste. Add a 4 tablespoon of palm oil and mix. In a seperate bowl add a teaspoon of ground akanwu. Add a 1/4 cup of water to the akanwu and then pour through a fine strainer to remove undissolve pieces. Discard the undissolve pieces.
Add the liquid akanwu to the palm oil mix a little bit at a time. The liquid will thicken to an orange sauce. Add some Achu seasoning and taste. You can also add a little meat stock and taste.
Add the goat head and mix in a large bowl with wooden spoon.
Serve in traditional earthenware dishes garnish.
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