Ngwo ngwo goat offal pepper soup
Ngwo ngwo (goat offal pepper soup) is a delicacy made with these parts of the goat the tripe (stomach locally called towel), intestines, liver, kidney, heart, spleen, testicles and a bit of the flesh.
Ingredients
- 750 g Goat offal
- 1 medium onion
- salt
- 2 seasoning cubes
- 2 Scotch bonnet
- ½ tablespoon ground crayfish
- 2-3 Uziza leaves
- 1 stick Uda
- 2 Ehuru (roasted)
- 2 Utazi leaves (or scent leaf)
Instructions
- Cut goat offal into slightly larger than bitesize (The pieces will shrink after cooking), the butcher should be able to do this in the market.
- Wash very well. (See below how to wash tripe and intestines).
- Put meat in a pot and add about 1 cup of water, add salt, seasoning cubes and some chopped onions.
- Cover and cook until tripe is soft. You can fish out the liver pieces in between and add them back later.
- Meanwhile, grind together scotch bonnet, uziza leaves, uda, ehuru and utazi leaves.
- Add your ground ingredients, crayfish and more water.
- Stir cover and cook for 5 minutes. Taste and correct seasoning.
- Cook for a further 5 minutes, take off the heat.
- Enjoy your Ngwo ngwo with a drink, like my Virgin pina colada, Nigerian Chapman drink (mocktail), Afterglow Mocktail or any drink of your choice.
To wash tripe for Ngwo ngwo
- Rinse tripe in water and place in a bowl, pour boiling water to cover it. Let stand for a few minutes. Use a dull knife to scrape off the top coat. Turn the back and remove any unsightly bits of fat and gristle. Rinse and use.
To wash intestines for Ngwo ngwo
- Rinse intestines in water, remove any unsightly bits of fat and gristle. Turn inside out and using salt to give some abrasion, rub to remove slim. You can also pour some hot water on it. Rinse and turn right side out. This is one of the reasons I am very selective where I eat Ngwo ngwo, cleaning is a bit tedious so many people cut corners.
Notes
- Cut the stomach and intestines much larger than you want the final size because they shrink a lot.
- The intestines are sometimes braided after cleaning before cutting into pieces.
- Because utazi is ground, the bitterness is more potent so you won't need much.
- The number of utazi and uziza leaves might vary depending on their size.
