Typically served in tidbits, isi ewu — "goat head," in the Igbo language of Nigeria — conceals its component parts well. Ours was coated in a so-called native sauce, which includes tomato, chile pepper, palm oil, and often crayfish. Possibly the brain was incorporated as a thickener; regardless, the sauce was very rich, as the second photo suggests. After every two or three pieces of goat head, we resorted to a sliver of raw red onion.
Also shown: afang, a stew whose namesake leafy vegetable also answers to the Igbo name ukazi and the English name wild spinach. The final photo exposes chunks of croaker that had been buried beneath.
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