Nkwobi is a spicy mouthwatering dish from the South Eastern a part of Nigeria made with cow meat, exactly the foot. It is an unique delicacy on most menus in food joints, eating places and bars, and is relished as an appetizer or major dish.
Commercially, potash is used to put together it, however you possibly can substitute it with burnt palm frond known as ncha or ngo which is more healthy, doesn’t bloat your abdomen and doesn’t trigger you to purge too.
- Cow foot
- Palm Oil
- Burnt palm frond (or potash)
- Ground ehuru seeds
- Ground crayfish
- Fresh pepper (floor or pounded)
- Habanero pepper
- Seasoning cubes
- Salt (to style)
- Utazi leaves
How to Prepare
- Cut the cow foot into sizeable items, wash and place in a pot.
- Add seasoning cubes, chopped onion and a small amount of water and prepare dinner at medium warmth until properly cooked. Add salt, stir and prepare dinner guaranteeing there is no such thing as a water remaining.
- In a bowl, combine your burnt palm frond or potash with a small amount of water and stir. Sieve the combination finely right into a clear bowl and put aside.
- Pour palm oil right into a clear dry pot and add the sieved combination step by step, stirring with a picket spatula till the palm oil turns yellow and barely thickens.
- Add the bottom crayfish, pepper and ehuru seeds. Stir very properly until they’re all included.
- Add the cooked cow foot to the palm oil paste and stir very properly with the spatula.
- Place on hearth and warmth.
Your nkwobi is prepared! Garnish with onion rings and sliced utazi leaves.
You’ll additionally love this recipe on ugba.