PREPARE THE IGBOS DELICACY (NWOKOBI) THIS SEASON.

This particular delicacy stands out among other Nigerian foods, it is made at home and also in most Nigerian restaurants. "Nkwobi"
as addressed by THE IGBOS is often made and eaten in the evening in most popular Nigerian bars and restaurant.

Nkwobi is a classic and very popular delicacy originating from the South-Eastern region in Nigeria. Made with cowleg cooked and smothered in thick sauce, it is one of the many culinary delights to be derived from THE IGBOS origin.

It is more of an appetizer. Nkwobi has become a favourite part of the menu when eating out in “traditional” restaurants both home and beyond.

I love Nkwobi and it brings back memories of some bar movement.. LOL. The only thing I don't love about bar's nkwobi is the native plate it is usually served in...those people na wayo; you think there's a lot on the plate but you quickly realise you got it all wrong!

Now I don't have to go to bar to have my beloved Nkwobi because I can make it myself and eat as much as I want!

  INGREDIENTS

• 1kg cow foot (cut into bite-able sizes)
• 100ml Palm Oil
• 1 teaspoon grounded Calabash Nutmeg (Ehu /ehuru seeds)
• 1 teaspoon grounded edible potash (Akanwu/Kaun)
• 2 tablespoons ground crayfish
• Grounded Scotch bonnet/atarado peppers or grounded dried pepper (to taste)
• 1 medium onion for cooking the cow foot
• 2 stock cubes
• Salt to taste
• 1 medium onion bulb (cut into rings)
• 5 Utazi leaves (you can make use of spinach or washed bitter leaf as an alternative)

COOKING DIRECTIONS

1. If you haven't done this already, de-hoof (remove the hoof) the cow foot, cut the meat into bite size chunks, and wash thoroughly.
2. Place the cow foot pieces into a pot, pour in a little water, just enough to cook the meat. Add chopped onions, stock cubes and any meat spice of choice, and leave to cook until done.
3. While the meat is cooking, pound the potash into powder and add a little water in it to dissolve it. Stir continuously,strain it with a sieve, and set the potash liquid aside for later use.
4. If you'll rather make use of the meat stock, then mix the powdered potash with a little of the stock left after cooking the meat.
5. Pour the red palm oil into a clean pot , and add the potash liquid into the oil .Stir the mixture continuously until the red palm oil begins to thicken and changes from red to yellow.
6. Now add the ground pepper, ground crayfish , ground ehuru and a little stock cube. Stir all this ingredients into the oil .
7. Next, add the cooked cow foot into the palm oil mixture and mix thoroughly , until you get all the meat covered in the oil.
8. Place the pot on heat and simmer . Stir continuously to prevent burning and put of the heat , when the meat is well heated. You'll notice the palm oil gravy, bubbling in the pot.
9. Now transfer the meat into a plate or the small traditional wooden mortar... if you don't have the mortar,you can make use of brown ceramic bowls to get the traditional effect.
10. And finally, garnish with the sliced onion rings and thinly sliced Utazi or spinach leaves

NOTE: To have this meal ready in 15 minutes, you can cook the cow foot ahead of time.

Nkwobi is usually served with Palm wine, but in the absence of that, a chilled drink would do just fine.

ENJOY THIS SEASON WITH NWOKOBI


IGBO KWENU !!!