How to Make Nigerian Spicy Cow Foot (Nkwobi)
Cut the cow foot into medium chunks., Put the powdered potash into a bowl., Cut 1 onion into four big chunks., Pound the pepper with a mortar and pestle or blitz it. , Grind the crayfish. , Crack and remove the outer shell of the Calabash nutmeg...
Step-by-Step Guide
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Step 1: Cut the cow foot into medium chunks.
Your butcher may be willing to cut it for you. , Add a small quantity of water (about 4 tablespoons) and stir well.
Pass it through a fine sieve and set the liquid aside. potash , ONION ,,, Grind with a dry mill, for example, a coffee grinder. , Add the stock cubes (crushed) and the chunks of onion., Add just enough water to prevent burning as you cook.
There should not be any stock (water) left in the pot when the meat is done., Pour in the potash mixture (sieved) into the oil., You'll notice the palm oil begin to curdle and turn yellow.
Keep stirring till all the oil has turned yellow., Stir well until they are all incorporated.
When the meat is done, add the salt, stir and cook till all the water has dried., Put it back on the stove/cooker and heat till the spicy cow foot (Nkwobi) is piping hot, stirring all the time to make sure it does not burn.,, Add the thin slices of utazi and onion rings on top for the full effect., This dish is best served with chilled drinks, such as palm wine, beer, or stout and soft drinks. -
Step 2: Put the powdered potash into a bowl.
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Step 3: Cut 1 onion into four big chunks.
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Step 4: Pound the pepper with a mortar and pestle or blitz it.
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Step 5: Grind the crayfish.
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Step 6: Crack and remove the outer shell of the Calabash nutmeg (ehu).
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Step 7: Wash and put the cow foot chunks in a pot.
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Step 8: Add a small quantity of water and start cooking at medium heat till well cooked.
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Step 9: While the meat is cooking
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Step 10: pour the palm oil into a clean dry pot.
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Step 11: Stir with a wooden spatula as you pour the potash.
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Step 12: Add the ground crayfish
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Step 13: pepper and Calabash nutmeg (ehu) seeds.
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Step 14: Add the well-done cow's foot to the palm oil paste and stir well with the wooden spatula.
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Step 15: To prepare the garnish
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Step 16: cut the onions into rings and cut the Gongronema latifolium leaves (utazi) into long thin slices.
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Step 17: Serve the spicy cow foot (Nkwobi) dish in a wooden mortar.
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Step 18: Finished!
Detailed Guide
Your butcher may be willing to cut it for you. , Add a small quantity of water (about 4 tablespoons) and stir well.
Pass it through a fine sieve and set the liquid aside. potash , ONION ,,, Grind with a dry mill, for example, a coffee grinder. , Add the stock cubes (crushed) and the chunks of onion., Add just enough water to prevent burning as you cook.
There should not be any stock (water) left in the pot when the meat is done., Pour in the potash mixture (sieved) into the oil., You'll notice the palm oil begin to curdle and turn yellow.
Keep stirring till all the oil has turned yellow., Stir well until they are all incorporated.
When the meat is done, add the salt, stir and cook till all the water has dried., Put it back on the stove/cooker and heat till the spicy cow foot (Nkwobi) is piping hot, stirring all the time to make sure it does not burn.,, Add the thin slices of utazi and onion rings on top for the full effect., This dish is best served with chilled drinks, such as palm wine, beer, or stout and soft drinks.
About the Author
Scott Thompson
Specializes in breaking down complex organization topics into simple steps.
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