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Goat head, a delicacy enjoyed in various culinary traditions, is prized for its rich flavor and versatility in cooking. In many cultures around the world, utilizing the entire animal, including the head, is a common practice that reflects resourcefulness and respect for the animal.
In the Caribbean, particularly in countries like Jamaica and Trinidad and Tobago, goat head is a staple ingredient in dishes such as goat head curry or goat head soup. These hearty and flavorful dishes are often simmered with spices, herbs, and vegetables to create a nourishing and satisfying meal.
In West African cuisine, goat head is celebrated in dishes like isiewu in Nigeria and tchep djeun in Senegal. These dishes typically involve braising or stewing the goat head with aromatic spices, palm oil, and vegetables, resulting in a rich and deeply flavored dish enjoyed during special occasions and celebrations.
In parts of the Middle East and Mediterranean region, goat head is also utilized in traditional recipes like mhashsha in Egypt and kebbeh in Lebanon. These dishes often involve slow-cooking the goat head with spices and grains, creating a hearty and aromatic dish beloved by locals.
How to Cook Goat Head
Stewing: Simmering the goat head in a flavorful broth with spices, herbs, and vegetables is a common method. This slow-cooking process allows the tough cuts of meat to tenderize, resulting in a hearty and savory dish. It's often used in dishes like goat head soup or curry.
Roasting: Roasting a goat head can produce succulent and flavorful meat. Season the head with herbs, spices, and marinades before roasting it in the oven or over an open flame. This method creates crispy skin and juicy meat, perfect for serving as a centerpiece for special occasions.
Grilling: Grilling goat head sections, such as the cheeks or tongue, can impart a smoky flavor and charred exterior. Marinating the meat beforehand enhances its taste and tenderness. Grilled goat head is often served as a delicacy in many cultures.
Braising: Braising involves searing the goat head in a hot pan to develop a flavorful crust before slow-cooking it in a liquid, such as wine or broth, until tender. This method infuses the meat with rich flavors and results in a melt-in-your-mouth texture.
Each of these methods offers a unique way to enjoy goat head, showcasing its versatility and rich flavor profile in various culinary traditions worldwide.
What Can You Make with a Goat Head?
Isi Ewu (Nigeria): A traditional Nigerian dish, Isi Ewu features spiced goat head stewed until tender and served with a flavorful sauce. It is a popular delicacy enjoyed during celebrations and gatherings.
Goat Head Curry (Caribbean): In Caribbean cuisine, particularly in Jamaica and Trinidad and Tobago, goat head curry is a beloved dish. The head is simmered in a fragrant curry sauce with potatoes and served with rice or roti.
Tchep Djeun (Senegal): Tchep Djeun is a Senegalese dish that includes goat head cooked with rice, vegetables, and spices. This flavorful one-pot meal is a staple in Senegalese cuisine.
Goat Head Soup (Egypt): In Egypt, goat head soup, known as Mhashsha, is a hearty and aromatic dish made with simmered goat head, vegetables, and spices. It is often enjoyed during festive occasions.
Khash (Armenia, Middle East): Khash is a traditional dish enjoyed in Armenia and other Middle Eastern countries. It features boiled goat head served with garlic, vinegar, and lavash bread, typically enjoyed during winter months.
Step into our store today and experience the rich taste of goat head! Whether you're cooking up a traditional Isi Ewu stew or trying your hand at a Caribbean-style Goat Head Curry, our fresh goat heads are ready to bring bold flavor to your kitchen. Don't wait – visit us now and pick up this versatile ingredient to add a delicious twist to your dishes!