How To Make Nkwobi(Spicy Cow Foot)
Nkwobi, a savory Nigerian side dish originates from the Igbo tribe, located in the southeastern part of Nigeria.
The dish is usually prepared with a cow’s leg that’s cooked in a thick, spic,y sauce, but it can also be made with a combination of cow’s tail, goat meat, and chicken.
In the past, nkwobi used to be prepared with bush meat such as squirrels, rabbits, and even antelopes.
RECIPE INGREDIENTS
2 Big Cow foot Cut into Small Chunks
3-4 pieces of Medium stock fish/ Okporoko/ Panla (Optional)
1/2 Cup Palm oil
1.5 Cups Ugba/Oil Bean
1 Levelled Tablespoon Ground Ehuru (Calabash nutmeg seeds)
2 Tablespoons Pepper Soup Spice
1 medium Onion ( Optional)
3-4 Scotch Bonnet/Atarodo
1 Teaspoon Kaun/Akawun/ Edible Potash
3 Tablespoons Ground Crayfish
3 Knorr Cubes, Preferably Knorr Chicken
Salt to Taste
For Garnishing:
Chopped Utazi leaves
2 Medium Size Red Onions Cut Into Rings
DIRECTIONS ON HOW TO MAKE NKWOBI(SPICY COW FOOT)
Wash and boil the cow foot on medium to high heat in a saucepan. Add enough water to boil, then add the whole onion if you’re using any.
Add the Knorr cubes and salt to taste. Boil untill very soft, then discard the onion.
Add the stock fish into a medium size pot, add one Knorr cube and salt to taste and boil untill tender. Alternatively, you can just chuck them into a microwaveable bowl, add water to cover and heat on high heat untill tender. When it’s tender, shred into bite size chunks and set aside
Dissolve the Akawun/Potash in a cup of stock from the boiled cow leg. Alternatively, you can just use hot water.
Add the scotch bonnet, crayfish and the ground Ehuru into a blender, blend untill smooth.
If you’re using Ugba, pour the Ugba into a small pot, add water and salt to taste, boil for 3 minutes and set aside.
Place another pot on the hob on medium heat, or just transfer the boiled cow foot into another container and place the same pot back on the hob.
Add the palm oil, then add Akawun mixture gradually, be careful not to add the particles/ residue and be careful not to add too much of the mixture, you’ll need the consistency to be thick and not fluid, stir till it thickens considerably.
Now add the boiled cow leg, make sure the meat has cooled down first and not hot. Add the shredded stock fish
Now, add the blended pepper and crayfish mix, pepper soup spice and mix thoroughly.
If you’re using Ugba, strain and add into the pot at this time, stir. Combine thoroughly and leave to cook for 3-5 minutes, and it’s ready.
Serve immediately, garnish with onion rings and thinly sliced Utazi leaves.
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Ingredients
2 Big Cow foot Cut into Small Chunks
3-4 pieces of Medium stock fish/ Okporoko/ Panla
1/2 Cup Palm oil
1.5 Cups Ugba/Oil Bean
1 Levelled Tablespoon Ground Ehuru
2 Tablespoons Pepper Soup Spice
1 medium Onion ( Optional)
3-4 Scotch Bonnet/Atarodo
1 Teaspoon Kaun/Akawun/ Edible Potash
3 Tablespoons Ground Crayfish
3 Knorr Cubes, Preferably Knorr Chicken
Salt to Taste
For Garnishing:
Chopped Utazi leaves
2 Medium Size Red Onions Cut Into Rings
Instructions
- Wash and boil the cow foot on medium to high heat in a saucepan. Add enough water to boil, then add the whole onion if you’re using any.
- Add the Knorr cubes and salt to taste. Boil untill very soft, then discard the onion.
- Add the stock fish into a medium size pot, add one Knorr cube and salt to taste and boil untill tender. Alternatively, you can just chuck them into a microwaveable bowl, add water to cover and heat on high heat untill tender. When it’s tender, shred into bite size chunks and set aside
- Dissolve the Akawun/Potash in a cup of stock from the boiled cow leg. Alternatively, you can just use hot water.
- Add the scotch bonnet, crayfish and the ground Ehuru into a blender, blend untill smooth.
- If you’re using Ugba, pour the Ugba into a small pot, add water and salt to taste, boil for 3 minutes and set aside.
- Place another pot on the hob on medium heat, or just transfer the boiled cow foot into another container and place the same pot back on the hob.
- Add the palm oil, then add Akawun mixture gradually, be careful not to add the particles/ residue and be careful not to add too much of the mixture, you’ll need the consistency to be thick and not fluid, stir till it thickens considerably.
- Now add the boiled cow leg, make sure the meat has cooled down first and not hot. Add the shredded stock fish
- Now, add the blended pepper and crayfish mix, pepper soup spice and mix thoroughly.
- If you’re using Ugba, strain and add into the pot at this time, stir. Combine thoroughly and leave to cook for 3-5 minutes, and it’s ready.
- Serve immediately, garnish with onion rings and thinly sliced Utazi leaves.
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Ingredients
2 Big Cow foot Cut into Small Chunks
3-4 pieces of Medium stock fish/ Okporoko/ Panla
1/2 Cup Palm oil
1.5 Cups Ugba/Oil Bean
1 Levelled Tablespoon Ground Ehuru
2 Tablespoons Pepper Soup Spice
1 medium Onion ( Optional)
3-4 Scotch Bonnet/Atarodo
1 Teaspoon Kaun/Akawun/ Edible Potash
3 Tablespoons Ground Crayfish
3 Knorr Cubes, Preferably Knorr Chicken
Salt to Taste
For Garnishing:
Chopped Utazi leaves
2 Medium Size Red Onions Cut Into Rings
Instructions
- Wash and boil the cow foot on medium to high heat in a saucepan. Add enough water to boil, then add the whole onion if you’re using any.
- Add the Knorr cubes and salt to taste. Boil untill very soft, then discard the onion.
- Add the stock fish into a medium size pot, add one Knorr cube and salt to taste and boil untill tender. Alternatively, you can just chuck them into a microwaveable bowl, add water to cover and heat on high heat untill tender. When it’s tender, shred into bite size chunks and set aside
- Dissolve the Akawun/Potash in a cup of stock from the boiled cow leg. Alternatively, you can just use hot water.
- Add the scotch bonnet, crayfish and the ground Ehuru into a blender, blend untill smooth.
- If you’re using Ugba, pour the Ugba into a small pot, add water and salt to taste, boil for 3 minutes and set aside.
- Place another pot on the hob on medium heat, or just transfer the boiled cow foot into another container and place the same pot back on the hob.
- Add the palm oil, then add Akawun mixture gradually, be careful not to add the particles/ residue and be careful not to add too much of the mixture, you’ll need the consistency to be thick and not fluid, stir till it thickens considerably.
- Now add the boiled cow leg, make sure the meat has cooled down first and not hot. Add the shredded stock fish
- Now, add the blended pepper and crayfish mix, pepper soup spice and mix thoroughly.
- If you’re using Ugba, strain and add into the pot at this time, stir. Combine thoroughly and leave to cook for 3-5 minutes, and it’s ready.
- Serve immediately, garnish with onion rings and thinly sliced Utazi leaves.