Nkwobi- Spicy cow foot

Delicious nkwobi dripping with sauce



Nkwobi originates from the Igbo tribe of Nigeria. The first time I ate this finger-licking goodness was on my birthday some 3 years ago, when I sat out with hubby and his friend. I was asked what I would like to take and when the waiter mentioned that nkwobi was available, I jumped at it. Actually, hubby played his part to convince me to try it, I did and enjoyed it. I also got teased for acting posh because didn't lick the yummy orange sauce and deal with the bones. I learnt that's the way to enjoy it.

But friends, once I got home, it didn't take long for my tummy to start turning on its own! I spent the most part of that night making frequent trips to the bathroom. Without a doubt, I knew I was reacting to the potash used in preparing the nkwobi sauce. I had not eaten potash in a long time, and I haven't had it in such quantity before. So I was sure, it had to be the potash.

After that experience, I resolved to make mine at home without using potash; I want to enjoy nkwobi and not have to deal with stomach problems of course. I did a little research online and found that I could use baking soda in place of potash to make palm oil cuddle. So with this discovery, I got to work and made nkwobi for the very first time. Hubby scored me 6 out of 10. 6 because the sauce wasn't extra, he said nkwobi should be dripping of sauce. Using the feedback from my first attempt, I gave it a second shot and it was a bang! Lol. Going by my husband's judgment, I made 9 out of 10! Yay! I am now confident and excited to share this recipe with you, so let's get right to it.

Prep: 15 minutes

Cook: 30 minutes

Servings


Ingredients

4 cups of boiled cow leg, cut into small chunks. I used goat legs.

4 Ehuru seeds (calabash nutmeg)

Half a cup of ugba (oil bean). See, ugba make it better!

1-2 tablespoons of ground Cameroon pepper or chili (adjust to suit your taste)

2 tablespoons of ground crayfish

Half cup of Palm oil

Potash (akaun, Kaun). You can use baking soda in place of potash, it works well too. That's what I used; my body doesn't tolerate the amount of potash used in this dish. I only used a teaspoonful to get the same result.

Chopped Utazi for garnish. I usually have more in a separate plate to eat with every bite of the meat.

Onion, sliced into rings for garnish.




Procedure

Roast the ehuru on a hot pan so it's easy to crack and remove the shell. 

Extract the seeds and pound till smooth in a mortar or use the dry mill compartment of your blender.

Pound the potash to a powder and dissolve in water. If using baking soda, simply dissolve in a little quantity of water.

Rinse the ugba and boil in salted water for 4 minutes. Remove from water afterwards and set aside.

Get a pot and pour the palm oil into it, slowly add the potash/baking soda and water solution.  Stir this mixture as you pour the solution.

You will notice the palm oil starts to curdle and turns to an  orange colour.

Now add the crayfish, Cameroon Pepper and ehuru.

Add the cow leg and combine properly.

Ensure the sauce (I learnt the Igbos refer to it as Ngo) coats the cow leg properly. You should in fact still have some left in the pot. I told you my husband scored me 6 out of 10 the first time just because the sauce wasn't dripping. The more the sauce, the yummier it gets.

Add ugba and stir properly to combine.

Lit stove and set at medium heat, place the pot of nkwobi on it to heat up. Taste for salt and adjust if needed. That’s it, delicious flavourful nkwobi is ready! It is okay if you don't have that wooden bowl used for serving Nkwobi, I don't have too, so you can use any nice bowl you have. Pair with malt, beer or wine.

A few tips before I let you go make your own nkwobi.

I like to keep things hot, so I start to make the Ngo sauce just before the cow leg is ready. That way, I take the meat while it's still hot straight into the sauce.

I also use the stock from boiling the cow leg to mix my baking soda, so I didn't use any more seasoning at all apart from crayfish, pepper and ehuru.
Nkwobi is so yum! Go ahead and make yours. Don't forget to feed me back on how it goes; I'll love to hear from you.


Nkwobi- Spicy cow foot Nkwobi- Spicy cow foot Reviewed by Remi on 14:19 Rating: 5

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