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How to Make Nkwobi (Nigerian Spicy Cow Foot) | Niger...

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  • 8 years ago
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Nigerian Food: http://www.nigerianfoodtv.com/2013/02/how-to-make-nkwobi.html
Nkwobi Ingredients :
1kg cow foot (cut into bitable pieces)
100ml Palm Oil
1 teaspoon ground Calabash Nutmeg (Ehu /ehuru seeds)
1 teaspoon powdered edible potash (Akanwu/Kaun)
2 tablespoons ground crayfish
Scotch bonnet/atarado peppers or ground dried pepper (to taste)
1 medium onion for cooking the cow foot
2 stock cubes
Salt to taste

For garnishing the Nkwobi
1 medium onion bulbs
5 mature Utazi leaves (Gongronema latifolium)..you can make use of spinach or bitter leaf as an alternative...

Nkwobi cooking Directions

Dehoof the cow foot and cut the meat into bite size chunks, if you haven't done that already, and Wash thoroughly

Place the meat into a pot, pour in a little water, just enough to cook the meat. Add chopped onions, stock cubes and any meat spice of choice,and leave to cook until done.

While the meat is cooking, pound the potash into powder and add a little water in it to dissolve it. Stir continously,strain it with a sieve, and set the potash liquid aside for later use.
If you'll rather make use of the meat stock, then mix the powdered potash with a little of the stock left after cooking the meat.

Pour the red palm oil into a clean pot , and add the potash liquid into the oil .Stir the mixture continously until the red palm oil begins to thicken and changes from red to yellow.

Now add the ground pepper, ground crayfish , ground ehuru and a little stock cube.Stir all this ingredients into the oil .

Next, add the cooked cow foot into the palm oil mixture and mix thoroughly , until you get all the meat covered in the oil.

Place the pot on heat and simmer . Stir continously to prevent burning and put of the heat , when the meat is well heated. You'll notice the palm oil gravy, bubbling in the pot.

Now transfer the meat into a plate or the small traditional wooden mortar... if you don't have the mortar,you can make use of brown ceramic bowls to get the traditional effect.

And finally, garnish with the sliced onion rings and thinly sliced Utazi or spinach leaves



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