HOW TO MAKE NKWOBI
1kg cow foot (cut into bite-able sizes)
l/2 cup of Palm Oil
1 tsp. of ground calabash nutmeg (Ehuru)
1 edible potash
2 Tbsp. of ground crayfish
Grounded scotch bonnet/dry pepper
1 medium-sized onion (for cooking the cow feet)
2 seasoning cubes
Salt to taste
1 medium-sized onion(cut into rings for garnishing)
6 Utazi leaves ( sliced for garnishing)
Remove the hoof of the cow feet, cut into chunks and wash the meat properly.
Place the washed meat in a pot and one seasoning cube, salt, chopped onions and add water enough to cook the meat. Boil the meat until it is ready.
While still cooking your meat, pound the edible potash into powdery form, add little water to it to dissolve it.
Using a sieve, strain the mixture and keep the potash liquid to be used later.
Pour palm oil into a pot, add in the potash liquid and begin to stir till the red palm oil thickens and turns to yellow.
At this junction, add in the grounded pepper, ehuru, crayfish and the other seasoning cube. Mix the ingredients with the palm oil mixture very well.
Pour the cooked cow meat into the palm oil and stir vigorously till the cow feet is totally covered with oil mixture.
Place the pot with the meat mixture back on heat. Stir the mixture continuously in order to prevent the meat from burning. Stir the meat till the heat is enough for the meat
The nkwobi is ready, transfer the meat into the small mortar(okwa)
Garnish the dish some Utazi leaves and onion rings.
Nkwobi is best enjoyed with palm wine but in the absence of it, you can take chilled soft drink