“I made Isi Ewu with chicken gizzard” I shrieked excitedly to my friends. My friend, Morin calmly pointed out that there was no way I could have done that since isi ewu literally translates to “goat head” in the Ibo language (a tribe in Nigeria). Ok ok, I got that part wrong but damn I am so proud of myself. It tastes so good and just like the real thing without the fuss of battling the head which I guess it’s the main reason it is a delicacy. I mean, it’s not everyday one embarks on the quest of preparing goat head, ain’t nobody got time for that!

It was my birthday yesterday and I have to say that this recipe was the very best present to myself. Even my husband stood by the cooker, armed with a fork and ate straight from the pot. At midnight, he asked if I had rice so he could finish it off. I am like dude!!!!

I have been told that gizzard in Ibo is Eko Okuko. So here goes my Eko Okuko recipe:

Eko Okuko

Ingredients:

500g chicken gizzard, washed and boiled

½ cup of the gizzard stock

4 tbs palm oil

1 tsp baking soda (bicarbonate of soda)

1 African Nutmeg

½ tsp Uziza seeds

1 tbs dried bitter leaf

1 ata rodo (scotch bonnet)

100g of spinach, thinly sliced

1 Knorr cube

Method:

In a mortar grind together the bitter leaf, Uziza seeds, ata dodo, nutmeg and Knorr cube  and keep aside.

Mix the baking soda with 2 teaspoons of water and set aside. In a clean dry pan (that can contain the gizzard), add the palm oil. Gradually add the soda mixture while stirring the palm oil. The palm oil should cuddle, if it doesn’t you may need to add more baking soda. Be careful not to add too much.

Add the Uziza mixture and gizzard, combine thoroughly.

 

 

Then add the gizzard stock and return to low heat and simmer for about 7 minutes. Add 3/4 of the spinach and simmer for another 3 minutes. Take off the heat, garnish with the remaining spinach and onions if desired.

Enjoy piping hot!