Nkwobi is a spicy mouthwatering dish from the South Eastern part of Nigeria made with cow meat, precisely the foot. It is an exotic delicacy on most menus in food joints, restaurants and bars, and is relished as an appetizer or main dish.
Commercially, potash is used to prepare it, but you can substitute it with burnt palm frond called ncha or ngo which is healthier, doesn’t bloat your stomach and doesn’t cause you to purge too.
- Cow foot
- Palm Oil
- Burnt palm frond (or potash)
- Ground ehuru seeds
- Ground crayfish
- Fresh pepper (ground or pounded)
- Habanero pepper
- Seasoning cubes
- Salt (to taste)
- Utazi leaves
How to Prepare
- Cut the cow foot into sizeable pieces, wash and place in a pot.
- Add seasoning cubes, chopped onion and a small quantity of water and cook at medium heat till well cooked. Add salt, stir and cook ensuring there is no water remaining.
- In a bowl, mix your burnt palm frond or potash with a small quantity of water and stir. Sieve the mixture finely into a clean bowl and set aside.
- Pour palm oil into a clean dry pot and add the sieved mixture gradually, stirring with a wooden spatula until the palm oil turns yellow and slightly thickens.
- Add the ground crayfish, pepper and ehuru seeds. Stir very well till they are all incorporated.
- Add the cooked cow foot to the palm oil paste and stir very well with the spatula.
- Place on fire and heat.
Your nkwobi is ready! Garnish with onion rings and sliced utazi leaves.
You’ll also love this recipe on ugba.