Cut the goat head but remove the brain and tie in a aluminium foil and wash very well with iron sponge.

Pour the potash in avowl,add 4teaspoon of water and sieve out the water.

Cut the 2onion into 4halves each.

Crack and remove the outer shell of the ehu and grind in a dry mill.pound fresh pepper in a mortar and keep.

Cook the goat head in a normal pot,add the chunks of onion,knorr cubes and water.add the brain too and cook for 45minutes.cook till water drys.

As the meat is boiling,slice the onion,slice the utazi leaves,

Onces the meat is done,remove the chunks of onion,remove the brain and mash till smooth.

Add salt to the meat stir and boil till all the water drys.

Pour palmoil in a pot,pour in the liquid sieved potash into the palmoil.

Stir with a wooden spartula as you pour in the potash onces is yellow stop to avoiding using too much potash.

Add the fresh pepper,mashed brain,ehuru seed, and half of the utazi leaves stir very.

Add the goat meat to the palm paste and stir very with wooden spartula.

Place back on the heat and lower the heat simmer for 10minutes.

Serve in a wooden mortar and cut onions in rings serve with the remaining utazi leaves.