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4 Serves
114 Mins
11 g
40 g
13 g
Thoroughly clean the goat head, removing hair and debris, then chop it into manageable pieces using a cleaver.
Ingredients, vitamins, and health benefits
Goat Head
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Vitamin E
2 mg / 15 mgVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
49 µg / 400 µgCalcium
169 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
73 mg / 420 mgPhosphorus
293 mg / 1,250 mgPotassium
298 mg / 4,700 mgSodium
1223 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
33 µg / 55 µgFiber
5 g / 28 gSugar
2 g / 50 gSaturated Fat
7 g / 20 gCholesterol
13 mg / 300 mgCaffeine
0 mgNet Carbs
35 gAlcohol
0 g
Place the goat head pieces in a large stock pot, cover with water, add salt, and boil until the meat is tender and easily separates from the bone.
In a mortar and pestle, grind the spices and potash with a little water to create a smooth, thick paste.
In a saucepan, heat the palm oil gently, then stir in the spice paste until well combined and fragrant.
Add the cooked goat meat to the sauce, toss thoroughly to coat, and season with salt and pepper to taste before serving hot.
Garnish with fresh sliced onions and traditional bitter leaves before serving.
Ehuru (African Nutmeg)
Salt
Hot Water
Potash (Kaun)
Palm Oil
Black Pepper
Utazi Leaves
Onion
Vitamin A
118 µg / 900 µgVitamin C
11 mg / 90 mgVitamin D
0 µg / 20 µgVitamin E
2 mg / 15 mgVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
49 µg / 400 µgCalcium
169 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
73 mg / 420 mgPhosphorus
293 mg / 1,250 mgPotassium
298 mg / 4,700 mgSodium
Fiber
5 g / 28 gSugar
2 g / 50 gSaturated Fat
7 g / 20 gCholesterol
13 mg / 300 mgCaffeine
0 mgNet Carbs
2
g47
g8
g
AmericanZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
33 µg / 55 µgAlcohol
0 g