Nkwobi is very common among the Igbo’s, in the Southeastern part of Nigeria. Its cooking time is 40minutes with a pressure pot but can go over 3hours without one.
If you’re among those folks that are asking for the meaning of nkwobi; here you go.
Nkwobi is an African dish made with goat legs or cow legs (sometimes anyone can go) and palm oil.
Today, I bring to you the easiest methods on how to prepare your delicious nkwobi cuisine. You can as well check foodify.com for more information concerning the preparation of nkwobi.
The ingredients and preparations for making Nkwobi
2kg cow foot (cut into sizeable pieces)
A cup Palm Oil
1 tablespoon powdered edible potash (Akanwu/Kaun/Keun)
A teaspoon ground Ehu seeds (Calabash Nutmeg)
2 tablespoons ground crayfish
Peppers (to your taste)
1 medium onion
2 big stock cubes
Salt (to taste)
10 Utazi leaves
Steps on how to make Nkwobi
Wash the cow foot chunks and place in a pot (preferably) pressure pot due to the tough nature of the meat) along with crushed stock cubes and chopped onion.
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.
While the meat is cooking, pour the palm oil into a clean dry pot.
Put powdered potash in a bowl with a small quantity of water and stir.
Sieve (finely) the mixture into the oil.
Stir with a wooden spatula as you pour the potash. The palm oil will begin to curdle and turn yellow.
Keep stirring till all the oil has turned yellow.
Crack and remove the outer shell of the ehu then grind with a dry mill.
Add the ground crayfish, pepper, and ehu seeds to the oil. Stir very well till they are all incorporated.
When the meat is done, add salt, stir and cook till all the water has dried.
Add the well-done cow foot to the palm oil paste and stir very well with the wooden spatula.
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. Your Nkwobi is ready.
To garnish, cut the onions into rings and cut the utazi into long thin slices, and place on top of the servings.
Serve with a cold beer or palm wine!