How to make Nigerian Isi Ewu [Video]

The process of preparing Isi Ewu is so similar to that of Nkwobi that lots of people find it hard to differentiate between the two of them. One major difference is that Nkwobi is prepared with cow foot while Isi Ewu which literally means goat head, is prepared with goat head!

Ingredients for Isi Ewu

  • 1 Goat Head
  • 15 cl (150ml) Red Palm Oil
  • 2 teaspoons ground Ehu seeds (Calabash Nutmeg)
  • 1 tablespoon powdered edible potash (Akanwu/Kaun/Keun)
  • 2 big beef flavoured stock cubes
  • 2 medium onions
  • About 10 Utazi leaves (Gongronema latifolium)
  • 2 habanero peppers (or to your taste)
  • Salt (to taste)

To garnish the Isi Ewu

  • 1 onion
  • About 10 Utazi leaves (Gongronema latifolium)

Notes on the ingredients

  1. In Nigerian restaurants, the goat heads are cooked whole (without cutting them up) because they have a big pot where they can pile several goat heads and cook them at the same time. When preparing one goat head, it is not practical to cook it whole because you will need lots of water to get the goat head well cooked. And since we do not want lots of water in the meat when done, it is better to cut the isi ewu up before cooking it.
  2. Goat meat is quite tough so if you have a pressure cooker, do use it for cooking it to save time and gas/electricity.
  3. Ehu (Calabash Nutmeg) is a very traditional ingredient that is difficult to find outide Nigeria. If you can't buy it where you live, just prepare the Isi ewu without it. Ordinary nutmeg is not an alternative to this because they are not similar in any way. If you have friends or family in Nigeria, they will be able to buy ehu seeds and send to you, a small quantity goes a long way.
  4. Potash is what makes the palm oil curdle as you will see in the video below. A healthier alternative is what we call Ngu in Igbo. Ngu is even more traditional than potash so potash is much more available. If you can't find potash, use baking soda, follow the instructions on Edible Potash Alternative for how to use it to make palm oil cuddle.
  5. Utazi adds a nice bitter flavour to the Isi ewu. if you can't buy it where you live, use leafy spinach (bold ones), it gives similar effect and actually tastes nice! :)))

Before you make the Isi Ewu

  1. Cut the goat head into pieces making sure that the essential parts: ears, tongue etc are whole cuts that is, they are not cut into pieces.
  2. Remove the brain and put in an aluminium foil bag then fold the bag to close just like with Nigerian Moi Moi.
  3. Wash the meat very well with foam and iron sponges where necessary, using a knife to scrape off the tough top skin especially on the tongue. There will also be traces of sooth from burning the fur off the goat, ensure that these are all cleaned.
  4. Put the powdered potash into a bowl. Add a small quantity of water (about 4 table spoons) and stir well. Pass it through a fine sieve and set the liquid aside.
  5. Cut the 2 onions into 4 big chunks.
  6. Crack and remove the outer shell of the ehu then grind with a dry mill eg coffee grinder.
  7. Pound the pepper with a mortar and set aside.

Directions for making Isi Ewu

  1. Cook the goat head with the chunks of onion, the stock cubes and as little water as possible. Top up the water as necessary but make sure there is as little water as possible in the pot. This is because we do not want any stock in the pot when the meat is done. Remember to cook the brain too.
  2. While the meat is cooking, slice the onion for garnishing into thin rings.
  3. Cut half of the utazi into thin slices. Cut the other half into tiny pieces. The first will be used for garnishing while the latter will be added into the palm oil paste.
  4. When the meat is done, remove the chunks of onion, take out the brain and mash it up till smooth.
  5. Add salt, stir and cook till all the water has dried.
  6. Set the meat aside to cool down.
  7. Now, pour the palm oil into a clean dry pot.
  8. Pour in the potash mixture (sieved) into the oil.
  9. Stir with a wooden spatula as you pour the potash. You'll notice the palm oil begin to curdle and turn yellow. Keep stiring till all the oil has turned yellow. Use as little potash as possible because too much of it can upset your stomach.
  10. Add the pepper, mashed brain, ehu seeds and the utazi that has been cut to tiny pieces. Stir very well till they are all incorporated.
  11. Add the goat head to the palm oil paste and stir very well with a wooden spatula.
  12. Put it back on the stove/cooker and heat till the Isi Ewu is piping hot.
  13. Serve the Isi Ewu in a wooden mortar as shown in the image above.
  14. Garnish with the thin slices of utazi and onion rings for the full effects.
Best served with chilled drinks: palm wine, beer or stout and soft drinks.



Nigerian Foods that Fights Heart Attack

Heart attack or heart disease can actually be prevented, controlled or completely eliminated by proper dieting and exercise – Dr Chauncey W. Crandall
Bulk of what you will be reading here are opinions of Dr Chauncey W. Crandall, a distinguished Cardiologist that have over 40000 heart surgeries to his belt. He also is chief of the Cardiac Transplant Program at the world-renowned Palm Beach Cardiovascular Clinic in Palm Beach Gardens, Fla.
While it is fun to talk about making delicious Nigerian foods it is also very important to note that most delicious looking foods may actually cause harm to your heart and body cells.
Henceforth, the Nigerian kitchen would not just talk about making delicious Nigerian foods, look out for articles like this occasionally, it is very important that you sturdy every bit of them. If you are not subscribed to my free weekly emails, you need to do that before you continue with this article.
We are looking at Nigerian foods that fight heart disease; it has been proven statistically that over 50 percent of the world population does not have a perfectly healthy hearts, the worst case of an unhealthy heart eventually results to heart attack or even instant death.
This proves that you can have a sick heart without knowing it and you can also have a sick heart for a very long time. The advice is usually to see a doctor if you notice any dissimilar internal reaction.
However, I learned a long time ago that prevention is better than cure – a Nigerian adage.
According to Dr Chauncey W. Crandall, the major causes of heart diseases are fatand sugar; there…I said it.
While it may seem impossible to eliminate these two elements from our daily meals, the reason for this article is to proffer an easy way around them. I hope to inspire you to make conscious effort to supplement these elements in certain possible cases with its harmless alternatives.
I am going to list some of the foods or food items that should be eliminated from our daily diets and also go ahead to proffer a healthier alternative, since this alternative actually reduces the risk our heart diseases and attacks, one can actually say that they aid in fighting heart diseases

Nigerian foods that fights heart attack

These alternative Nigerian foods help in fighting heart diseases or heart attack.
For starters, I would strongly suggest that you go easy on canned, processed foods, instead of using canned/sachet tomatoes try just the fresh ones, it may be a little expensive but the benefits out-weighs any money you can possibly spend.
Fried foods and soft drinks should also be less in your daily diet.
I have since stopped using sugar and switched over to honey, even when I use honey, I use it sparingly. While we cannot completely eliminate sugar from our diet because they are even contained in simple foods like rice, cassava and yam, the idea is to go easy on these foods.
Instead of eba/fufu or semo, try unrefined wheat; whole grains fights heart disease. They includes: Whole wheat, Whole oats/oatmeal, Whole-grain corn, Popcorn, Brown rice, Whole-grain barley, Bulgur (cracked wheat), Millet, Quinoa, Sorghum.
Animal fat is not just dangerous, it should be avoided at all cost, be sure to always wash your meats properly with hot water, removing every sagging fat, avoid butters and margarine with high fat content.
Another important point raised by Dr Chauncey W. Crandall is the level of your good cholesterol against the bad cholesterol, according to him; the level of your bad cholesterol against goods cholesterol can play a vital role in the state of your heart.
According to him, proper exercise and good dieting helps to raise your good cholesterol level while diminishing the bad cholesterol level.
He highly advised against smoking and suggested that you try fish and chicken instead of red meat. Fishes contains omega 3 which is responsible for fighting heart diseases. I am talking about fresh or frozen fishes; sometimes the roasted, smoked fishes are not so good.
Lastly, you should also take time to rest after a very busy day and also cultivate the habit of exercising regularly. Proper rest and exercise plays a vital role in the state of the heart and even body cells.
Eat lots of fruits, nuts, endeavor to supplement a meal with a plate of Fruit-Salads, try replacing some starchy foods with legumes (all beans species), unripe plantain recipes. I made this delicious meal recently, if you add vegetables, it becomes really healthy. And you should try something like this occasionally instead of the usual eba and soup.

I have been able to list some of the foods that cause heart attack, and how to prevent, control and ultimately eliminate heart attack by eating the right Nigerian foods. I would like to hear your thought.

How to make the Yazdi cake

With the Ramadan season upon us, the Yazdi cake is an interesting Persian recipe that can be an ideal option to break the fast with.
An interesting mix of flour, baking powder, eggs, cardamon, almonds and more, it is truly an exotic dessert that can be enjoyed by children and adults alike.

What you need:
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 4 eggs
  • 1 1/4 cups white sugar
  • 1 1/2 cups butter, melted
  • 1 cup plain yogurt
  • 1 1/2 teaspoons ground cardamom
  • 1 tablespoon rose water
  • 1/2 cup blanched slivered almonds
  • 1 1/2 tablespoons chopped pistachio nuts
Directions:
  1. Preheat the oven to 350 degrees F (175 degrees C). Sift the flour and baking powder into a bowl; set aside. Grease the cups of a cupcake/muffin pan. You will need 24 cups.
  2. Combine the eggs and sugar in a large heatproof bowl and set on top of a pan of simmering water. Beat constantly with a whisk or electric mixer until thick and pale, about 8 minutes. Remove from the heat and continue to beat until cooled, about 10 minutes. Mix in the butter, yogurt, cardamom and rose water. Stir in the flour mixture by hand and fold in the slivered almonds. Spoon into the prepared cupcake molds, filling 3/4 full. Sprinkle some chopped pistachios over the tops.
  3. Bake in the preheated oven until firm to the touch and golden brown, 25 to 30 minutes.

How to get smooth tomato puree without using a blender








Tomatoes may be scarce in the market right now, but it doesn't mean this will remain the case forever.

At some point, the scarcity will abate and we'll go back to enjoying tomato-inspired recipes just like old times, so definitely pay attention to this great hack.
We've all been at that point when we desperately need to make a tomato puree but have no ready access to a blender either due to power failure, or simply because we do not own one.
play

Food vlogger, All Nigerian Recipes shares a simple hack to creating a smooth tomato puree without the use of a blender.
  • First off, wash and remove the seeds from your fresh tomatoes and cut them into small pieces,
  • Boil till very soft, but do not let the water dry off completely,
  • Transfer your boiled tomatoes, while it is very hot, to a wire mess. It's important to use a wired mesh and not a perforated one as the latter does not do such a great job of making a smooth tomato puree.
  • Using a spoon squeeze the tomato through the mesh into a bowl till you have the roughages left in the mess, and a smooth puree in the bowl.
Watch The Video Below:



There you have smooth tomato puree, without the use of a blender. So, no more panicking if there's a sudden power cut while you're cooking.
Do you have any other great food hacks that you use? Kindly share with us.

How to Make Fried Stew – Obe Ata Dindin – Nigeria Kitchen

Nigerian fried stew also called Obe Ata Dindin in Yoruba language is a popular soup that goes well with rice (easy cook rice, basmati, Ofada). You can also have Nigerian fried stew-Obe Ata dindin with Yam, sweet potatoes or bread. What sets this fried stew apart from other types of Nigerian soup is simply the preparation.
Fried Stew – Obe Ata Dindin
Ingredients

·         Beef
·         Cow Tripe (Saki)
·         Turkey
·         Chicken
·         Red, Green and Yellow bell pepper (Tatase)
·         2 Plum Tomatoes
·         1 Scotch bonnet (Rodo)
·         1 Onion
·         Aromat seasoning, 1 Knorr cube, Salt, Dried mixed herbs
·         Palm Oil

Cooking Instructions

·         Chop the three bell peppers, onion and scotch bonnet into thin slices
·         Get the plum tomatoes out of the tins and chop them into small bits
·         Add Palm oil into a reasonably sized pot and allow it to heat up for about 5 mins
·         Add the slices of peppers, tomatoes and onion
·         Add a little bit of water to loosen the thickness of the mixture
·         Add Knorr cube, aromat seasoning, dried mixed herbs and salt (watch video for measurement)
·         Reduce your cooker’s heat to medium level and allow mixture to cook for 20 – 25 minutes
·         Stir the mixture and add your beef, tripe, turkey and chicken. Stir and leave it on fire for 5 more minutes.
·         Get your plate of rice and add this delicious Nigerian fried stew to it!

Watch The Video below:

How To Prepare African Salad (ABACHA)

African salad is a delicious Nigerian meal that is native to the ndi Igbo (people of Igbo), here is all you need to know about this Nigerian Delicious Dessert and even all the ingredients used in preparing it.
This meal is very popular in the eastern part of Nigeria; it is one of the most Popular Igbo Recipe, I don’t visit this part of the country and come back without having a taste of this Nigerian delicacy.
Abacha – as the Igbos love to call it –  is one of the most popular evening desserts in the eastern villages, it serves best as kola to visitors, as a matter of fact, there are villages in the eastern part of Nigeria that only offer ugba or abacha to visitors and even visitors have come to love and desire the delicious delicacy.
The fresh Abacha (African salad is a by-product of cassava), there are a lot of processes involved with obtaining the fresh abacha that is used in preparing the African salad that we all know .
Most rural dwellers are very familiar with the whole process involved.
The first thing to do (if you live in the village or own a farm) is to obtain cassava tubers, wash thoroughly and boil along with water for twenty to thirty minutes then pill to remove the brown outer layer, and cut to tiny bits.
The sliced cassava is then soaked in water for 18 hours or more. The last thing to do would be to wash thoroughly with clean water then sun-dry and store in an airtight seal. Dried cassava chips can last more than a year if stored in an air tight dry environment.
But if you live in developed cities you probably wouldn’t need to go through this cumbersome and tiresome procedure, just buy every one of the ingredients in the market
Here are all the ingredients that are needed for preparing Abacha (African salad) whether you are within or outside Nigeria. Some of them are extremely required while few of them are optional

Ingredients for African Salads

6 to 8 cups of Abacha (African Salad) {image below}
Ehu 3 seeds (optional)
1 to 2 cups Of Ugba (Ukpaka)
half cup of crayfish
1 to 2 cubes of maggi or knorr
About 10cl of palm oil
Edible powdered potash(1 teaspoon)
salt and pepper to taste.
3 to 5 garden eggs (optional)
Utazi leaves (optional)
Garden egg leaves (optional) (image in the tray below)
Meat/dry fish or stock fish.(optional)
I told you that most Nigerian foods are served with either fish or meat, Even the African Salad (Abacha) is also served with either fish, meat or even stock fish (okporoko), although there is none of that in the image below.
Here is how to prepare African salad.
I like using the dried abacha (as you would find in the plate above) instead of the freshly made wet abacha the only reason is because the former give you the advantage of heating at the beginning for few minutes without being overly wet.
You can either heat or soak the dry Abacha in boiled water for about three minutes, then sieve and keep on a separate bowl.
Blend your crayfish and also slice the onions, garden egg leaves. It is advisable to dissolve the powdered potash in about 5 cl of clean water; this is a trick I employ just to easily filter out unwanted solid materials that is often embedded in potash.
Filter the dissolved potash into a mortar or pot leaving out the residue.
Add about 10cl of palm oil and stir to form a yellowish paste (ncha, as addressed by the igbos), This is the first part to making Abacha (African Salad), add the ground crayfish and pepper, stir, then add the ground ehu if you like.
Ugba is an important ingredient in the process of making African salad, it is considered incomplete without the present of this ingredient. Ugba is usually sold in most Nigerian markets or African shops (if you live outside Nigeria).
Add the ugba to the mixture and stir, and then add the abacha, salt. It is advisable to heat the abacha (using the method outlined above) just few second before you use so it doesn’t get cold, as most people in Nigeria like their Abacha to be a little bit warm.
Stir the whole combination and you are almost through with the preparation part.
The garden eggs, the leaves and the onions are used mostly to spice up or for decoration purposes and not added during preparation but while dishing out. They are often sliced and kept aside in different plates or bowls, then added while individual plates are dished out; this also goes for the meat or fish used.
Taste the combination in the mortar or pot, if it is as tasty as you desire, you may also want to turn on the cooker and heat for few minutes if it is not as warm as you desire.
Serve with the meat and also add the garden eggs (sliced) and leaves to individual plate, most people in the rural centers like to take African salad with palm wine. So get a bottle of palm wine or your favorite soft drink.

Video on Making African Salads

Below is the video guide on making Abacha (African salads), it includes a detailed guide as well as all the ingredients used in the process.


How To Make Cat Fish Peppersoup

Catfish pepper soup is one of Nigerian’s most popular evening recipes. I have been putting this away for a very long time because of the complexity of the recipe. I had planned to make this recipe even before the launch of the “Easy guide to delicious Nigerian Foods”, one of the best products ever made in the Nigerian Kitchen.
Catfish pepper soup (point and kill) is the most popular fish pepper soup in Nigeria. We also have cow tail peppersoup, goat meat pepper soup and several others Recipes in Nigeria.
I like Nigerian foods to the point that I find it difficult to cope in a foreign environments. Well, I think this is justifiable, I have been making Nigerian foods right from my eleventh birthday. I think the first food I ever made was vegetable soup with cow liver, my dad insisted and I had no option but to obey.
Below is the image of catfish pepper soup, the popular point and kill peppersoup that is served in major restaurants and bars in Nigeria. You will find the video for this recipe at the bottom of this page. I used most of the necessary ingredients, except a very popular ingredient that was hard to find at the time of making this delicious dessert – Utazi.
Utazi is a slightly bitter leaf that is used in making a few Nigerian foods. I used these ingredients while making Nkwobi, pepper soup and African salad. Have you seen my page on how to make African salad (Abacha), it is one of the most popular and the easiest to make Igbo recipe.
So here are the ingredients for making point and kill (cat fish) peppersoup, you will end up with a very delicious recipe if you use the ingredients as listed below and also learn to incorporate them the exact way it was done in the video below. I will try my best to explain how to make cat fish peppersoup in this article too.
I used just a medium sized catfish while making the video below, so this is the exact size of ingredients that I used. You can choose to increase or decrease depending on the number of persons you are looking to feed and the number/size of the cat fish you are preparing .
This would serve 4 to 5 people.
1 medium sized catfish – 1.2KG
One big bulb of onions
Scent leaves (a handful)
Utazi leaves (very little)
1 maggi cube (spices)
Lion peppersoup spices
Kitchen glory (beef seasoning) (a sachet)
Half cup of ground crayfish
fresh pepper
salt to taste.
It is better to use a smaller pot while making peppersoup so that all the ingredients would easily soak with the fish or meat, and it wouldn’t take lots of water to get the fish submerged in water. Watch the video for catfish pepper soup below to get a view of what I am talking about.

Here is How to make point and kill peppersoup in Nigeria.

We start by washing the fishes thoroughly, most people fail to do this properly. Normally, the fish is cut in the market by the seller to serve-able sizes so just transfer into a bowl and soak with hot water at 80 – 90 degree Celsius, very boiled water will end up peeling the skin of the fish.
Wash to remove the slimy outer layer completely.
Prepare all the necessary ingredients, I had to pound the fresh red pepper and half cup of crayfish together with a mortar and pestle. Also slice the utazi leaves, Uziza, onions and scent leaves and set aside in a bowl.
Transfer the washed cat fish into the cooking pot, like I advised above, it is better to use a small pot where the fish parts are very close to each other, this will allow the proper incorporation of the ingredients and help you make a very delicious point and kill peppersoup.
I think we are done with the hard part, fishes take about ten to fifteen minutes to cook, that is just the cat fish. Electric fish and a few other fish found in Nigeria take just about five minutes to prepare.
Once you have transferred into a pot, start cooking. Allow to boil before adding all the ingredients. Before that, make sure you add enough water at least until the fish parts are completely submerged in water. Then start with salt, followed by a cube of maggi, crayfish plus pepper, you can add the leaves now or later.
Make sure the ingredients are not suspended at the top.
Cook for three to five minutes then add the onions and all the leaves, I also added another favorite spice (kitchen glory) and the lion peppersoup spice, this spices are available in Nigeria and maybe a few other countries of the world. We can help with supplying Nigerian ingredients to your location if you Contact Us.
There are basic ingredients for making cat fish (point and kill) peppersoup, however, you are free to spice up with flavors and spices of choice.

Video For Point and Kill

This is the video for this delicious Nigerian recipe