Nkwobi (Nigerian Spicy Cow Foot)
Nkwobi is a Nigerian delicacy usually ordered and enjoyed in exclusive restaurants, events and homes too. It is simply cooked cow foot mixed with spicy palm oil paste.
Source and licence
"Nkwobi (Nigerian Spicy Cow Foot)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Nkwobi_(Nigerian_Spicy_Cow_Foot), revision 4518470), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Nkwobi_(Nigerian_Spicy_Cow_Foot)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4518470
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- Cow feet
- Salt, to taste
- Seasoning cubes
- 1 large onion, chopped
- Ugba (optional)
- Potash
- Palm oil
- Ground crayfish
- Ground Cameroon pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- Sliced utazi leaves
- Sliced onions
Method
- Cut the cow feet into small pieces, and remove all the bigger bones.
- Place the cow feet in a pot, along with the salt, seasoning cubes, and chopped onions.
- Add just enough water to cover the meat. Simmer until the meat is tender. Add small amounts of water as necessary, but there should be little to no liquid left in the pot once the meat is done.
- In a separate pot, boil the ugba separately for just 3 minutes. Drain.
- Dissolve the potash in a cup of water, and strain it into a separate pot. Add the palm oil to the potash water, and stir well until thick and yellow.
- Add the crayfish, boiled ugba, Cameroon pepper, seasoning cube, and salt to the palm oil mixture. Stir well.
- Add your cooked meat, and stir to coat with the palm oil mixture.
- Serve in a wooden bowl with toppings of round-cut onions and sliced utazi leaves.