Isi Ewu (Nigerian Goat Head Pepper Soup)

Ingredients

• Goat head (1, cleaned and cut into pieces)
• Water (enough to cover the goat head)
• Salt (to taste)
• Utazi leaves (1/2 cup, chopped)
• Stock cubes (2)
• Crayfish (2 tablespoons, ground)
• Scotch bonnet peppers (2, chopped (adjust to taste))
• Onions (1 large, chopped)
• Palm oil (1 cup)

Instructions

1. Begin by thoroughly washing the goat head and cutting it into manageable pieces.
2. In a large pot, combine the goat head pieces, chopped onions, and enough water to cover the meat. Bring to a boil over medium heat and cook for about 1 hour, or until the meat is tender.
3. Once the meat is tender, carefully remove the goat head pieces from the pot and set them aside.
4. In a separate pot, heat the palm oil over medium heat until it is hot but not smoking.
5. Add the chopped onions and Scotch bonnet peppers to the pot. Sauté for about 5 minutes, or until the onions are translucent and fragrant.
6. Gently add the cooked goat head pieces back into the pot with the sautéed onions and peppers, stirring well to combine.
7. Incorporate the ground crayfish, stock cubes, chopped utazi leaves, and salt to taste. Stir everything together to ensure even distribution of flavors.
8. Reduce the heat to low and let the mixture simmer for an additional 30 minutes, allowing the flavors to meld beautifully.
9. Serve hot, garnished with additional utazi leaves if desired, alongside pounded yam, fufu, or any other preferred Nigerian staple.