West African Calf Head Stew Meat
Calf head meat is tender and delicious in a rich homemade beef broth simmered with Egusi seeds, fresh herbs, spices and root vegetables.
Calf head meat is tender and not an uncommon ingredient in many African cookeries as the meat is tender and gelatinous. Calf head meat is very commonly used in stews, salads, soups, and stir-fries in African cooking.
Another common ingredient in West African cooking is Egusi seeds. Egusi seeds are the seeds of plants of squash, melon, gourd, and pumpkin which after being dried and ground are used as an ingredient in West African recipes such as West African Calf Head Stew.
|Calf head meat is tender.|
West African Calf Head Stew
2 pounds calf's head meat
2 cups white mushrooms
2 large potatoes
1 medium yam peeled, diced
1 large onion diced
1 tablespoon apple cider vinegar
1 teaspoon ground allspice
1 lemon rind grated
3 tablespoons butter
½ teaspoon ground cloves
1 teaspoon ground parsley
1 tablespoon Egusi paste
Salt and pepper to the taste
Water to cover
In a large pot add the calf head and cook on medium high with three gallons of fresh water, vinegar and 1 tablespoon of sea salt for 3 hours replacing the water if necessary. Strain broth from meat. In a large pot add 2 cups of the strained broth, 4 cups of water, the remaining ingredients including the meat from the calf head simmering 30 minutes or until yams are fork tender over medium-high heat. Serve stew with fufu or rice. The fufu recipe is found here Fufu Recipe.
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