·
2kg (4.4 lbs) cow foot (cut into sizeable pieces)
·
20cl (200ml) Palm Oil
·
1 tablespoon powdered edible potash (Akanwu/Kaun/Keun) all na nija
· 2 tablespoons ground crayfish
· 2 habanero peppers (or to your taste)
· 1 medium onion
· 2 big stock cubes
· Salt (to taste)
· 1 medium onion
· 10 Utazi leaves (Gongronema latifolium)
1. The 2kg
of cow foot may sound like a lot but remember that cow foot is mostly bones so
2 people that love Nkwobi can finish that in no time.
2. Cow foot
is quite tough so if you have a pressure cooker, do use it for cooking it to
save time and gas/electricity. You may be able to buy calf foot which is softer
and cooks in less time.
3. Ehu
(Calabash Nutmeg) is a very traditional ingredient that is difficult to find
outside Nigeria. If you can't buy it where you live, just prepare the Nkwobi
without it. Ordinary nutmeg is not an alternative to this because they are not
similar in any way. If you have friends or family in Nigeria, they will be able
to buy ehu seeds and send to you, a small quantity goes a long way.
4. Potash is
what makes the palm oil curdle as you will see in the video below. An
alternative I know is what we call Ngu in Igbo. Ngu is even more
traditional than potash so if you can't find potash, chances are that you won't
be able to get Ngu either.
5. Utazi adds
a nice bitter flavour to the Nkwobi. if you can't buy it where you live, use
spinach (bold ones), it gives the same effect and actually tastes nice! In fact
that's what I used in the video below. :)))
Before
you make the Nkwobi
1. Cut the
cow foot into medium chunks. Where I live, the butchers cut it for me.
2. Put the
powdered potash into a bowl. Add a small quantity of water (about 4 table
spoons) and stir well.
3. Pass it
through a fine sieve and set the liquid aside.
4. Cut 1
onion into 4 big chunks.
5. Pound the
pepper with a mortar and pestle or blitz it.
6. Grind the
crayfish.
7. Crack and
remove the outer shell of the ehu then grind with a dry mill e.g. coffee grinder.
Directions
for making Nkwobi
1. Wash and
put the cow foot chunks in a pot.
2. Add the
stock cubes (crushed) and the chunks of onion.
3. Add a
small quantity of water and start cooking at medium heat till well cooked. Add
just enough water to prevent burning as you cook. There should not be any stock
(water) in the pot when the meat is done.
4. While the
meat is cooking, pour the palm oil into a clean dry pot.
5. Pour in
the potash mixture (sieved) into the oil.
6. Stir with
a wooden spatula as you pour the potash. You'll notice the palm oil begin to
curdle and turn yellow.
7. Keep
stirring till all the oil has turned yellow.
8. Add the
ground crayfish, pepper and ehu seeds. Stir very well till they are all
incorporated.
9. When the
meat is done, add salt, stir and cook till all the water has dried.
10. Add the
well done cow foot to the palm oil paste and stir very well with the wooden spatula.
11. Put it
back on the stove/cooker and heat till the Nkwobi is piping hot, stirring all
the time to make sure it does not burn.
12. To
prepare the garnish, cut the onions into rings and cut the utazi into long thin
slices.
13. Serve the
Nkwobi in a wooden mortar as shown in the image above.
14. Add the
thin slices of utazi and onion rings on top for the full effects.
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