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)

Seasoning cubes

Salt to taste


Step 1

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.

Step 2

Combine the blended pepper, onions, blended crayfish, seasoning cubes and salt to taste. Add water and mix thoroughly.

Step 3

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.

Step 4

Add the pepper, cray fish, onion and seasoning to the pot with the paste and allow to simmer on medium heat for 7 minutes.

Step 5

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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