Chic African Culture Africa Factbook

Tender Calf Head Stew Meat

Calf head meat is tender when slow cooked.

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 refers to the meat that comes from the head of a young cow. It is a cut of meat typically found in specialty markets or butchers in the United States.

The meat from the calf's head is typically tough and chewy, so it is often slow-cooked or braised to make it more tender. 

Common ways to prepare calf head meat: 

Head cheese: 
This is a type of cold cut made from the meat, skin, and other parts of the calf's head. The meat is cooked and then molded into a loaf or a terrine and served cold. 

Tacos de cabeza: 
This is a Mexican dish that consists of calf head meat that has been slow-cooked and seasoned with spices like cumin and chili powder. The meat is then chopped and served in soft corn tortillas with cilantro, onion, and lime. 

Boiled calf head: 
In many African cultures, the calf's head is boiled and then served with rice or bread.

Calf head meat is not a common ingredient in most Western diets, but it can be found in some ethnic cuisines and is considered a delicacy. 

Calf head meat is tender and not an uncommon ingredient in many African kitchens as calf head 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
Calf head meat is tender.


West African Calf Head Stew

Ingredients

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

Directions

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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