Coconut Jollof Rice with Goat Head

Clean and prepare the goat head, ensuring it is well washed.

Cut the onion and prepare the pepper mix by blending the Tatashe, sombo, pepper, and tomato.

In a large pot, heat the vegetable oil and sauté the chopped onion until translucent.

Add the prepared pepper mix and cook until the mixture reduces and the oil begins to separate.

Incorporate the goat head, seasoning cubes, seasoning powder, curry, thyme, and crayfish into the pot.

Pour in the coconut milk and bring to a simmer.

Add the rice, ensuring it is well mixed with the sauce.

Cover the pot and allow the rice to cook on low heat until fully cooked and the liquid is absorbed.