Nkwobi Recipe

How To Make Nkwobi: Spicy cow foot

Nkwobi, which can also be called Spicy cow foot is a delicacy made by mixing cow foot in spicy palm oil paste. Nkwobi originates from the Eastern region of Nigeria.

Some people mistake it for Isi Ewu but they are not the same. Below are the recipes and how it is prepared. Try it, but be careful because it’s so delicious you might bite off your finger…LOL

Ingredients

1. Cow leg Cut into Small Chunks
2. 3-4 pieces of Medium stockfish (Optional)
3. 20cl Palm oil
4. 1.5 Cups Ugba/Oil Bean
5. 1 Ehuru (Calabash nutmeg)
6. 2 Tablespoons Pepper Soup Spice
7. 1 medium Onion ( Optional)
8. Pepper: 3-4 Scotch Bonnet/Rodo
9. 1 Teaspoon Kaun/Akawun/Edible Potash
10. 3 Tablespoons Ground Crayfish
11. 3 Knorr Cubes, Preferably Knorr Chicken
12. Utazi leaves
13. Salt 

Method of preparation

1. Clean, wash and boil the cow foot on medium to high heat.  Add enough water to boil, then add the whole onion if you’re using any. Add the Knorr cubes and salt to taste. Boil till very soft.
2. Add the stockfish into another pot, add one Knorr cube and salt to taste and boil till tender. When it’s tender, shred into bite-size chunks and set aside
3. Dissolve the Akawun/Potash in hot water. Note, All won’t dissolve, some particles will settle at the bottom
4. Add the pepper, crayfish and the Ehuru into a blender or mortar, blend or pound till smooth (Note: You can slightly roast the ehuru before blending)
5. Pour the Ugba into a small pot, add water and salt to taste, boil for 3 minutes and set aside
6. Place another pot on the hob on medium heat, 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. This is called the Ngo sauce
7. Add the boiled cow leg, make sure the meat has cooled down first and isn’t very hot, then add the shredded stockfish, the blended or pounded pepper-crayfish mix and pepper soup spice. mix thoroughly.
8. Add the ugba into the pot at this time, stir. Combine thoroughly and leave to cook for 3-5 minutes.
9. Serve garnished with onion rings and thinly sliced Utazi leaves.