Goat head cheese is the Nigerian spin on a traditional farm dish.
Despite its name, head cheese is actually a meat dish rather than cheese dish. It can be made into a dip or spread. The dish was developed on farms, where no part of the animal was wasted. While head cheese is commonly made from pork, goats have been used in some parts of Nigeria for a distinct, regional dish. The same techniques for making pork head cheese can be used for goat head cheese, with some variations in seasoning as desired by the chef.
Instructions
1. Clean the goat head thoroughly, removing its hair, eyes and nose. It might help to ask your butcher to remove these items for you.
2. Place the head and tongue in a large pot and cover it with water or stock. Add chopped mint, onions, garlic, salt, anise, clove and lemon juice.
3. Bring the mixture to a boil, then reduce the heat and simmer for four hours, or until the meat is tender. Skim the surface periodically. Take out the tongue after 90 minutes and remove the root and skin.
4. Remove the meat from the cooking liquid after four hours and discard the rind and bones. Reserve the cooking liquid.
5. Add a some of the cooking liquid to a pan and cook the brains for approximately fifteen minutes, then drain.
6. Chop the meat and tongue into small pieces and place them in a large mixing bowl. Add the cooked brains, chili pepper flakes, coriander seeds, ground cumin, allspice, ground ginger, fennel seeds and tomato puree. Combine until well mixed.
7. Press the mixture firmly into a loaf pan. Add one half cup of cooled cooking liquid to the loaf pan
8. Cover the loaf pan tightly with foil or plastic wrap and place a weight on top of the pan to keep the meat beneath the liquid. Refrigerate for 48 hours before slicing and serving.
Tags: head cheese, cooking liquid, four hours
