Isi Ewu

What we know so far

Isi ewu, "goat head", is the Igbo delicacy of the evening joint: the whole head of a goat, cooked until tender, cut into pieces and folded into a yellow paste of palm oil curdled with potash, seasoned with ehuru (calabash nutmeg), pepper and the mashed brain, and served in a small wooden mortar with rings of onion and bitter utazi leaves on top. It is the sister dish of nkwobi (made with cow foot), eaten with a cold beer or palm wine, and ordered by the mortar.

The draft was written from 2 published sources and holds 9 ingredients and 8 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

1. Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
2. Photograph your own, so the page carries a real picture instead of somebody else's.
3. Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting