Nkwobi is a Nigerian delicious evening recipe that could be made from almost any kind of meat in Nigeria.
We have goat meat, cow tail, chicken, turkey and bush meat nkwobi, different kinds of bush meats could be used in making nkwobi which includes grass-cutter, antelope, rabbit and even squirrel in some cases.
But for today, we will be looking at how to prepare cow leg pepper soup.
- Cow foot (cut into sizeable pieces)
- Palm Oil
- 1 tablespoon powdered edible potash (Akanwu/Kaun/Keun)
- 1 teaspoon ground Ehu seeds (Calabash Nutmeg)
- 2 tablespoons ground crayfish
- Habanero Pepper (Atarodo)
- 1 medium onion
- Knorr cubes
- Salt (to taste)
- Onion & Utazi leaves (For garnishing)
- Cow foot meat is quite tough, using a pressure cooker is advised to help you save your gas/ electricity. The cow foot should be cut into medium chunks when buying.
- Put the powdered potash into a bowl. Add a small quantity of water (about 4 table spoons) and stir well. Pass it through a fine sieve and set the liquid aside.
- Cut 1 onion into 4 big chunks, Pound the pepper with a mortar and pestle. Grind the crayfish, Crack and remove the outer shell of the ehu then grind with a dry mill.
- Wash and put the cow foot chunks in a pot, Add your Knorr cubes (crushed) & the chunks of 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, Pour in the potash mixture (sieved) into the oil.
- Stir with a wooden spatula as you pour the potash. You’ll notice the palm oil would begin to curdle and turn yellow.
- Keep stiring till all the oil has turned yellow, Add the ground crayfish, pepper and ehu seeds. 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. Keep stirring it to ensure it does not burn.
- To prepare the garnish, cut the onions into rings and cut the utazi leaves into long thin slices. Serve the Nkwobi in a wooden mortar (if you have one at home) or you can serve nicely in a plate.
- Add the thin slices of the utazi leaves & onion rings on top for the full effects. Your Nkwobi is ready!
- This meal can be best served with a nice chilled glass of juice.