Nigerian Food


Nigeria is so blessed with so many delicious delicacies and the dish we will be talking about today is one of a kind, Many people love this dish but so many find it difficult to make at home. At the end of this article on how to make Isi ewu you will any difficulty in making this dish.

Isi ewu is a popular dish that hails from the southeastern region of Nigeria. It is so popular that no gatherings, traditional marriage, chieftaincy titles go by without Isi ewu without being served.

This delicious delicacy has gained so much ground that it has won the heart of other ethnic groups. This has made it become a national delicacy; that is also why you will find it at any at restaurants, bar or local joints menu.

Just as the name implies Isi ewu means goat head which is also the main ingredient for this dish. The other ingredients are local spices which include edible potash, Calabar nutmeg, Utazi leaves, fresh pepper, palm oil, and onions.

The procedure of making Isi ewu is similar to Nkwobi, but they are totally different. The meats used in preparing them are totally different.

Isi ewu is usually served in wooden mortar and garnished with raw Utazi leaves and onions. It is also best enjoyed by using your hand to eat it and washed down with palm wine or cold beer.

Other Popular Nigerian food:


  • A Goat Head
  • 1/2 cup of palm oil
  • 2 tsp. of Calabash Nutmeg (grounded Uhuru seeds)
  • 1 tbsp. of powdered edible potash (Kaun/Keun/ Akanwu)
  • 2 medium-sized onions
  • 1 handful of Utazi leaves
  • 2-3 scotch bonnet (or to your taste)
  • Salt (to taste)
  • 1 tbsp. of goat mix spice
  • 2 seasoning cubes


  1. Cutting the goat head might be a little difficult for you so just tell the butcher to help you cut it. Separate the meat from the particulars i.e the eyes, tongue and ears.
  2. Separate the brain and place it in an aluminum foil bag then fold and close it.
  3. Ensure you wash the meat properly with iron sponge where it is necessary, use a knife to scrape the top of the tongue especially the top tough skin.
  4. Season the meat with the seasoning cube, salt and chopped onions and place on the burner and cook till done.
  5. Put the edible potash into a bowl, pour in about 4-5 tbsps of water and stir well. Sieve the mixture and the liquid part aside.
  6. Cut the medium-sized onions into big chunks.
  7. Crack, open, and remove the shell of the calabash nutmeg with a dry mill blender.
  8. You can pound the scotch bonnet using a mortar and pestle or you can simply chop the pepper using a knife. Then add it to the boiled meats.
  9. Into another clean pot, pour the edible potash mixture into the palm oil, stir the mixture together till the palm oil turns yellow and thicken.

N.B- Don’t add too much potash into the palm oil because it can cause a stomach upset.

9. Add mashed brain, ehuru seeds, meat stock and the chopped utazi that has been cut to tiny pieces Stir till it is well incorporated.

10. Add the cooked meats and continue to stir.

11. Place the meat mixture back on the burner and heat till it becomes hot.

12. Your tasty Isi ewu is ready; it is best served in a wooden mortar and garnish with slices of Utazi leaves and onion rings.


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I hope you enjoyed every part of this article on how to make Isi ewu? Please don’t forget to like, comment and share this article. You can also check our other Nigerian foods on how to make Abacha, okpa, agidi and ukwa.

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