4 Serves
81 Mins
35 g
8 g
35 g
Singe the goat head using a blowtorch to remove all hair, then scrape clean and wash thoroughly with a knife and water.
Ingredients, vitamins, and health benefits
Goat Head
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Vitamin E
3 mg / 15 mgVitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
21 µg / 400 µgCalcium
717 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
59 mg / 420 mgPhosphorus
585 mg / 1,250 mgPotassium
203 mg / 4,700 mgSodium
900 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
9 µg / 55 µgFiber
2 g / 28 gSugar
1 g / 50 gSaturated Fat
27 g / 20 gCholesterol
78 mg / 300 mgCaffeine
0 mgNet Carbs
6 gAlcohol
0 g
Boil the cleaned goat head in a large pot with water, onion, and seasoning cubes until the meat is tender and falling off the bone.
In a mixing bowl, combine the palm oil and dissolved potash to create a thick, yellow emulsion.
Stir in the chopped onion, hot sauce, and spices into the palm oil mixture, then toss in the cooked goat meat pieces.
Garnish with fresh utazi leaves and serve the dish warm in a traditional bowl.
Ehuru (African Nutmeg)
Onion
Seasoning Cubes
Palm Oil
Potash (Kaun)
Hot Sauce
Salt
Black Pepper
Utazi Leaves
Vitamin A
425 µg / 900 µgVitamin C
12 mg / 90 mgVitamin D
1 µg / 20 µgVitamin E
3 mg / 15 mgVitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
21 µg / 400 µgCalcium
717 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
59 mg / 420 mgPhosphorus
585 mg / 1,250 mgPotassium
203 mg / 4,700 mgSodium
Fiber
2 g / 28 gSugar
1 g / 50 gSaturated Fat
27 g / 20 gCholesterol
78 mg / 300 mgCaffeine
0 mgNet Carbs
2
g47
g8
g
AmericanZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
9 µg / 55 µgAlcohol
0 g