2 kg cow foot
20 cl palm oil
1 tablespoon powdered edible potash
1 teaspoon ground Ehu seeds
2 tablespoons ground crayfish
2 habanero peppers
1 medium onion
2 big stock cubes
1 medium onion
10 Utazi leaves
Nkwobi, cooked cow’s foot mixed in spicy palm oil paste, is a Nigerian delicacy that originated from the people of Owerri, Imo state. It is said to be best served with a cold beer or palm wine. Get ready to learn how to make nkwobi, which is enjoyed by many around Nigeria, from the comfort of your own home.
How to Make Nkwobi:
- Cut the cow’s foot into medium chunks.
- Put the powdered potash into a bowl and add a small quantity of water and stir well. Pass it through a fine sieve and set the liquid aside.
- Cut 1 onion into 4 big chunks. Pound the pepper with a mortar and pestle or blitz it. Grind the crayfish. Crack and remove the outer shell of the ehu then grind with a dry mill.
- Wash the cow’s foot chunks and put them in a pot. Add the stock cubes (crumbled) and the chunks of onion.
- Add a small quantity of water and cook on a medium heat till well cooked. Add just enough water to prevent burning as it cooks. There should not be any stock in the pot when the meat is done.
- While the meat is cooking, pour the palm oil into a clean dry pot. Pour in the potash mixture and stir with a wooden spoon as you pour in the potash. You’ll notice the palm oil begin to curdle and turn yellow. Keep stirring till all the oil has turned yellow.
- Add the ground crayfish, pepper, and ehu seeds. Stir very well till they are all incorporated.
- When the meat is done, add salt, stir, and cook till all the water has evaporated. Add the cooked cow’s foot to the palm oil paste and stir very well with the wooden spoon.
- Put it back on the stove/cooker and heat till the nkwobi is piping hot, stirring all the time to make sure it does not burn.
- To prepare the garnish, cut the onions into rings and cut the utazi into long thin slices.
- Serve the nkwobi on small plates, topping with the thin slices of utazi and onion rings.