NGWO NGWO ISI EWU (GOAT HEAD) M ost people go to bars to enjoy this kind of meal not knowing they can easily do it at the comfort of their homes. So when you want to make a mini bar out of your house and get everybody feeling one kain different, get your goat head and let's do it.. Winks.. INGREDIENTS * One Goat head and the four legs * Utazi / scent leaves (As desired) * Ten seeds of Efu( Local nutmeg) * Half a table spoon of Potash(akanwu) or 1 spoonful of Ngu * Pepper (As desired) * Two cubes of seasoning * Two pinches of Salt * Two cooking spoons of red oil * Oil bean (Ukpaka) PROCEDURE * Let the butchers break the goat head and legs into pieces to your desired size. * Wash it very well with salt, Sponge and knife. * Then pour into a pot and cook. * Tie the brain in a waterproof or foil and cook together. * Add the 2 cubes of seasoning and salt. * When it is done, bring it down to cool a little. * Some people pound part of the meat ...
Groundnut soup (also called peanut stew) is a common but delicious Nigerian delicacy which is commonly eaten with rice, a starch like eba or pounded yam. While prevalent all over Nigeria, groundnut soup was originally a product of the Northern part of the country where it is natively called ‘ miyar gyada’ Ingredients Braised Meat 2.5 lbs stewing goat meat 1 red onion sliced 2 tsp Bouillon 1 tsp salt Groundnut Soup/Peanut Stew 2 cups raw skinned peanuts 3 scotch bonnet or habanero peppers roughly chopped use less if you do not like spicy food 0.5 lbs chopped spinach about 5 cups chopped, about 2 cups frozen 2 tbsp West African dried shrimp powder aka crayfish 3 tbsp palm oil Salt to taste Instructions In a stew pot, braise the goat meat over low- medium heat with the onions, bullion and salt for 30-35 minutes. If you are cooking goat meat from an older or m...
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