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Edikang Ikong Soup and Isiewu

Country of origin:
Nigeria

History:
The famous Edikang Ikong Soup has a legendary reputation for being used by the Efik / Ibibio girls to seduce young men into tying the marital knot with them.

The Isiewu (Igbo goat head) is an appetising delicacy once thought to be popular only among the Igbos of the south-eastern part of Nigeria.

Ingredients:
Goat head
10 leaves of Utazi (green leaf vegetable with a bittersweet taste)
4 seeds of ehuru
A tablet of maggi super
15 tablespoons of palm oil
1tsp potash
1l water
Salt to taste

Directions:
Singe the hair off the goat head without burning the skin. Scrape and singe properly until all hair is off. Burn the horn and peel off with a sharp knife. Wash the head thoroughly with soap and a brush. Cut the goat into pieces and remove the brain. Wash, season the cut parts, add water and cook for 40 minutes.

Allow to cool, and then remove the bones from the goat head. Cut the meat into small pieces, mash the brain, and pour all into the pot. Pour potash into a bowl; stir in pal oil until the colour changes to yellow. Grind the ehuru and pepper, shred the utazi leaves and add all to the potash mixture.

Stir and pour the potash mixture onto the goat head, stir thoroughly and cook for about 10 minutes. Serve in a small mortar with a cold drink for three people.

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