This is a traditional Eastern Nigerian dish that is made with a goats head. It is known to be eaten mostly in Imo state, Abia state, Enugu state, Anambra state, Ebonyi state, and some other part of the country, here in Nigeria, it is a prestigious food which symbolizes wealth, maturity and fame. It is served in hotels, restaurants, homes that can afford it, fast food joints and etc.
1 goat head or leg only, 3 fresh chilli pepper, fresh tomatoes, 2 onions , 1 clove garlic, 1 teaspoon pepper soup seasoning, 3 tablespoons lemon juice, 4 tablespoons tomatoes pure, 200mls palm oil, water , 1 sliced onions, salt and chopped wild mint.
METHOD OF COOKING
Singe the hairs off the head and legs of the goat, scrape and singe alternatively until all the hairs are off. Burn the hoofs and horns, peel them off with the point of heavy knife. Wash the head and legs thoroughly, pour the lemon juice over and mix in, leave to rest for 15 mins. Grind together the onions, garlic, chillies and tomatoes, place meat in a pot , add the sliced onions, chillies, stock and seasonings. Cover and cook for 45 minutes , check and stir frequently. Finally add the grand chillies, tomatoes, onions, palm oil, and wild mint. Bring to the boil and simmer gently for 30-40 minuites, until meat is tender, Adjust seasoning and serve in traditional earthenware dishes garnish with chopped mint.