Nkwobi, originally from the eastern part of Nigeria, is a very spicy dish served at most parties, local restaurants and events. The Igbos usually serve it with local palm wine at traditional occasions.
Serves – 3 people
1kg of Cow foot (cut into small pieces)
100ml of palm oil
1 teaspoon of ground Calabash Nutmeg (Ehu/ Ehuru seeds)
1 teaspoon of ground edible Potash (Akaun)
2 tablespoons of ground Crayfish
Ground Scotch bonnet/Atarado peppers or ground dried pepper
2 large Onions
Bitter leaf (Utazi leaves)
Salt to taste
Cut, wash, season the cow leg and bring to boil with 3 cups of water. Boil cow leg on medium heat for 30 -40 minutes. Taste to see if it is soft. Once the meat is tender, transfer into a bowl.
Combine the blended pepper, onions, blended crayfish, seasoning cubes and salt to taste. Add water and mix thoroughly.
Place a clean cooking pot on medium heat and pour in palm oil, bleach the palm oil and add the edible potash and then cover up the pot for about 1 minute. Stir the oil and potash thoroughly until a thick paste is formed. Add some water to the mixture to dilute the paste.
Add the pepper, cray fish, onion and seasoning to the pot with the paste and allow to simmer on medium heat for 7 minutes.
Place the cow leg in the serving bowl and pour in the mixture. Garnish with the bitter leaves and sliced onions.Step 6Serve with a nice cold beverage…maybe some Palm wine.
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