Cut up the goat head and ensure the eyes, ears and tongue are in tact.

Soak the meat in salty hot water for about 15mins. Use a knife to scrape dead skin and food from the tongue

Wash the meat thoroughly, rinse and put in a clean pot, add some onions, chili peppers, some ground crayfish and 2 cubes of Royco goatmeat

Add a little water and allow to cook

When it's almost cooked, add some salt and cook till done

Meanwhile put the goat's brain in a nylon, tie it up and cook for about 5-7 mins

Pound some yellow pepper, crayfish, onions and 2 utazi leaves

Scoop out the pounded ingredients from the mortal and pound the cooked goat's brain

In a clean pot, heat up some palm oil, do not bleach. Remove the pot from heat.

Add the goat's brain to the oil, mix thoroughly till the oil turns yellow. Add the pounded ingredients and the ground ehuru and uziza seeds.

Then add the cooked goat head and the stock (not too much of it)

Set the isi ewu mix on heat, cover the pot and allow to cook on low heat for about 5mins

Transfer to a serving bowl and garnish with onion rings and chopped utazi leaves.enjoy with family.