2kg (four.4 lbs) cow foot (reduce into widespread pieces)
20cl (200ml) Palm Oil
1 tablespoon powdered safe to eat potash (Akanwu/Kaun/Keun)
1 teaspoon floor Ehu seeds (Calabash Nutmeg)
2 tablespoons ground crayfish
2 habanero peppers (or in your flavor)
1 medium onion
2 large stock cubes
Salt (to taste)
1 medium onion
10 Utazi leaves (Gongronema latifolium)
The 2kg of dairy animals foot may furthermore stable like loads anyway remember that cow foot is primarily bones so 2 individuals that affection Nkwobi can complete that in a matter of seconds.
Dairy animals foot is very troublesome so when you have a strain cooker, do utilize it for cooking it to shop time and fuel/power. You might have the option to look for calf foot which is milder and cooks in less time.
Ehu (Calabash Nutmeg) is an absolutely conventional segment this is difficult to find outide Nigeria. In the event that you can’t buy it in which you remain, simply set up the Nkwobi without it. Conventional nutmeg isn’t a chance to this since they’re never again comparable in any capacity. On the off chance that you have mates or possess family in Nigeria, they will be able to purchase ehu seeds and send to you, a modest quantity is going far.
Potash is the thing that makes the palm oil turn sour . An elective I comprehend is the thing that we name Ngu in Igbo. Ngu is considerably more customary than potash so in the event that you can’t discover potash, conceivable outcomes are that you probably won’t have the option to get Ngu both.
Utazi adds a wonderful harsh flavor to the Nkwobi. On the off chance that you can not buy it where you live, use spinach (considerable ones), it gives the indistinguishable impact and really tastes best! In all actuality that is the thing that I utilized,
Before making the Nkwobi
Cut the cow foot into medium chunks. Where I live, the butchers reduce it for me.
Put the powdered potash right into a bowl. Add a small quantity of water (approximately four desk spoons) and stir nicely.
Pass it through a satisfactory sieve and set the liquid aside.
Cut 1 onion into 4 big chunks.
Pound the pepper with a mortar and pestle or blitz it.
Grind the crayfish.
Crack and do away with the outer shell of the ehu then grind with a dry mill eg espresso grinder.
Wash and positioned the cow foot chunks in a pot.
Add the stock cubes (crushed) and the chunks of onion.
Add a small amount of water and start cooking at medium warmth till well cooked. Add simply sufficient water to prevent burning as you cook dinner. There should no longer be any stock (water) inside the pot while the meat is finished.
While the beef is cooking, pour the palm oil into a easy dry pot.
Pour inside the potash combination (sieved) into the oil.
Stir with a wooden spatula as you pour the potash. You’ll be aware the palm oil begin to curdle and flip yellow.
Keep stirring till all the oil has became yellow.
Add the floor crayfish, pepper and ehu seeds. Stir thoroughly till they’re all incorporated.
When the meat is completed, upload salt, stir and cook dinner until all the water has dried.
Add the properly accomplished cow foot to the palm oil paste and stir very well with the timber spatula.
Set it back at the range/cooker and warmth until the Nkwobi is channeling warm, blending the majority of an opportunity to ignite sure it doesn’t.
To assemble the trimming, cut the onions into adornments and cut the utazi into long thin cuts.
Serve the Nkwobi in a wood mortar as demonstrated in the photograph above.
Include the flimsy cuts of utazi and onion gems on apex for the general impacts.