Nkwobi Recipe: Nigerian Spicy Cow Feet

How to make Nkwobi

If you’re one of the people who is wondering, “What is Nkwobi?” here is a little explanation;

Nkwobi is a classic dish from eastern Nigeria that is typically served at restaurants and other social gatherings and is loved by all.

It is made of cooked, de-hoofed cow feet, also called “cow legs,” palm oil, and a blend of spices.

I adore Nkwobi, but I don’t wait for special occasions to make it.

Here is how I make mine; I hope you like it.

Ingredients for making Nkwobi

• 2 kg Meat (Cow leg)
• 2 cubes of knorr
• Palm oil
• 8 leaves of utazi
• Edible potash (one teaspoon)
• Ugba/African oil bean seed(Optional)
• Scotch bonnet
• Onions
• Salt
• 3 seeds of ehu (Ehuru)

Prior to making the Nkwobi

• Cut the cow foot into moderate-sized pieces.
• Place the potash powder in a bowl. Stir thoroughly after adding a tiny amount of water
• Put the liquid aside after putting it through a fine sieve.
• 3 large slices should come from 1 onion.
• Use a mortar and pestle to crush or blitz the pepper.
• Pulverize the crayfish.
• The outer shell of the ehu should be broken off and ground with a dry mill, such as a coffee grinder or wooden mortar.

Details about the ingredients

• The 2 kg of cow foot may seem like a lot, but keep in mind that it is primarily made up of bones, so two individuals who are passionate about Nkwobi may devour it quickly.
• Cow foot can be difficult to cook, so if you have a pressure cooker, use it to reduce cooking time and gas/electricity usage.
• A very traditional ingredient that is hard to get outside of Nigeria is ehu (calabash nutmeg). Simply prepare the Nkwobi without it if you can’t buy it where you live. This cannot be substituted with regular nutmeg because they are quite dissimilar.
• Potash is what causes the palm oil to curdle. Ngu, as it is known in Igbo, is an alternative. Since Ngu is even more traditional than potash, it’s likely that you won’t be able to find it either if you can’t find potash.
• The Nkwobi is given a pleasantly bitter flavor by Utazi.

Information on how to make Nkwobi

• Wash and place the chunks of cow leg in a saucepan
• Crushed stock cubes and onion bits should be added
• Add a small amount of water, then begin cooking over medium heat until thoroughly done. As you cook, add just enough water to prevent scorching. When the meat has finished cooking, the pot shouldn’t contain any stock (water)
• Pour the palm oil into a dry, clean pot while the meat is cooking
• Put the sieved potash mixture into the oil
• As the potash is poured, stir with a wooden spatula. The palm oil will start to curdle and turn yellow
• Stir continuously until all of the oil has gone yellow
• Add the pepper, ehu seeds, and ground crayfish. Till they are completely combined, stir very thoroughly.
• Add the ugba, one seasoning cube, stir, and simmer together with the cow leg for about 3 to 5 minutes.
• Use the wooden spatula to thoroughly whisk the palm oil paste after adding the well-done cow foot.
• Reheat it on the burner or in the cooker, stirring constantly to prevent burning, until the Nkwobi is scorching hot.
• Cut the utazi into long, thin slices and the onions into rings to make the garnish.
• Serve the Nkwobi in a wooden mortar.
• For maximum impact, top with onion rings and thin utazi slices.
• You can also garnish with chopped  garden eggs.

Conclusion

You have read about all the steps involved in preparing this Igbo delicacy, which is produced with various types of meats, as well as why it is so well-liked in the country’s eastern region shortly.

The ingredients necessary to make it as well as the various types of meat are also covered.

Some of you might actually prefer to prepare this Nigerian meat recipe in the comfort of your homes, perhaps even for your husband, fiancé, or boyfriend.

While it’s more customary for Nigerians and Africans to typically devour bowls of Nkwobi outdoors on a Friday or Saturday night at their favorite chill spot.

Click here to ask me any questions you may have regarding this recipe.

Soft drinks, beer, as well as palm wine, are best served chilled.

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