Appetizer

Nkwobi

Name: Nkwobi
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Nigeria
Ingredients: 1 kg cow foot, cut into chunks; 1 onion + 2 stock cubes, salt for boiling; 1/2 cup palm oil; 1 tsp edible potash (akaun) dissolved in 1/4 cup water; 2 tbsp ground ehu seeds; 2 scotch bonnets, finely chopped; Sliced utazi leaves and red onion to garnish

Igbo palm-oil cow-foot delicacy — gelatinous beef bathed in thick ngu (potash) palm-oil sauce, utazi and onion, served in carved wooden bowls.

Photo: Bukky658 · CC BY-SA 4.0 · via Wikimedia Commons

1h 15m 4 servings Medium

Ingredients

1 kg cow foot, cut into chunks
1 onion + 2 stock cubes, salt for boiling
1/2 cup palm oil
1 tsp edible potash (akaun) dissolved in 1/4 cup water
2 tbsp ground ehu seeds
2 scotch bonnets, finely chopped
Sliced utazi leaves and red onion to garnish

Method

Step 1 of 425%

Boil cow foot with onion, stock cubes and salt 50-60 minutes until tender, drain.

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1
Boil cow foot with onion, stock cubes and salt 50-60 minutes until tender, drain.
2
In a bowl, whisk palm oil with potash water — it will thicken to a creamy yellow paste.
3
Stir in ground ehu, chopped pepper and salt, then fold in the warm cow foot until fully coated.
4
Top with thinly sliced utazi and red onion. Serve warm in wooden bowls.