INGREDIENTS
* 1 goat head
* 2 cubes of knorr
* 10 leaves of utazi ( 1/3 pounded & 1/4 sliced
* 1 tsp Edible potash ( alternatively baking soda)
* 200 ml Palm oil
* 1 cup Ugba
* 6 Peppers Scotch bonnet
* 7 round slice Onions
* 3 seeds of ehu(also called calabash nutmeg / Ikposa)
* Salt to taste
* 2 tsp of ground crayfish
INSTRUCTIONS
Steps
1. Season the meat with onions, two seasoning cubes and a teaspoon of salt. cook for 45 minutes. 15 minutes if you are using a pressure cooker.
2. You just want the meat soft and easy to chew. The meat stock should be small and thick.
3. boil the ugba for just 3 minutes with small water to eliminate fermenting bacterias.
4. Disolve the potash in one cup of water and filter into a pot.
5. Add the palm oil to the pot and stir very well, it should thicken and become yellow.
6. Pound some of your utazi leafs, ikposa ( ehu/calabash nutmeg)& scotch bonnet together in a mortar
7. To the same pot, add ground crayfish, Ugba, salt to taste, 1 seasoning cube, [utazi leaves, ehu, and peppers] (all pounded together)
8. Stir together and add the meat.
9. Serve into your wooden bowl & decorate with 7 round slice of onion & the slice utazi leafs.
Note: Some of the utazi should be pounded while the rest should be sliced.. You add the pounded one during the preparation process and used the sliced one for decoration. Complete your process fast to keep your warm or you can heat it up just a little, but be careful not to make the ncha (potash) turn.
I didn’t add the brain from the goat head, if you want to, you should wrap it in a foil, boil and pound, then add to your sauce it helps as a thickener.
Thanks
21 авг 2024
