This dish is usually mistaken for the regular “Isi Ewu”. Nkwobi is prepared with cow legs; in contrast, Isi Ewu is prepared from cow head. In this guide, you will be shown two methods on how to prepare this yummy desert.
In our cooking tips today, I will show you how to prepare Nkwobi using cow legs. Nkwobi is an appetizing Nigerian delicacy that is usually served and enjoyed in exclusive restaurants and do you know the interesting part of it?, You too can possibly prepare it at home to save cost of ordering outside.
- 2kg (4.4 lbs) of cow foot (cut into sizeable pieces)
- 20cl (200ml)of Palm Oil
- 1 tablespoon powdered edible potash (Akanwu/Kaun/Keun)
- 1 teaspoon ground of Ehu seeds (Calabash Nutmeg)
- 2 tablespoons grind of crayfish
- 2 habanero peppers (or to your taste)
- 1 medium onion
- 2 big stock cubes
- Salt (to taste)
- 1 medium onion
- 10 Utazi leaves
Note on some ingredients
- Cow leg: Cow leg is bonny, it has more bones than meats , so requires a pressure cooker or gas to cook this but its okay if you use a stove but put this in mind, it takes a long time to cook. If you can afford cow leg, you can substitute for goat leg or calf leg
- Ehuru/Ehu seeds: This is what gives this dish that unique flavor and aroma. It is absolutely different from the normal nutmeg. A small quantity is enough for this dish. How is ehu seed used?you remove the shell easily by following this method
- Pan roasting: Place the seed on a dry pan. And place over heat, toss once in a while until the shell cracks
- Open flame roast:Place the ehuru seeds on a medium heat until ehu seed begins chars. Crack open and place the peeled ehuru in a mortar
- Potash:This special ingredient makes the palm oil curdle and change colour. An alternative to potash is Ngu .It’s quite rare and can mostly be found in remote areas.
- Utazi leaves:This is used to garnish this meal. Well, its bitter but has a great flavor though some people cannot stand the taste. If you get this, you can opt for spinach. It’s used sparingly though since most people cannot stand the bitter taste. To prepare, wash and chop -Set aside
- Ugba: It gives an additional flavor to this dish
- Onions:This is for garnishing and its eaten raw
- Cut the cow foot into medium chunks. Where I live, the butchers cut it for me.
- Dissolve the powdered potash in water, stir vigorously, sieve out liquid and set aside
- Slice your onion and set aside
- Grind the pepper and set aside
- Remove the shell of ehu and grind
- wash ugba/ukpaka with cold water and set aside
- Cook the finely cut cow foot with stock cubes, onion. There should not be any stock left when meat is done
- Now we are done preparing the ingredients, it’s time to prepare the main nkwobi.
- On a different dry pot, pour the palm oil, pour in the potash sieved liquid, stirring. You will observe the oil starts to change to yellow and begins to curdle
- Continue stirring until it has completely turned yellow then add the grinded pepper, crayfish and ehu seeds, and the ugba. Stir vigorously to get a good mixture result
- When the meat is okay , add salt to it then stir and cook further until water gets dried
- Add the meat to the pot contain the palm oil and stir properly to give a good blend. A wooden spatula can be used
- Place pot on heat and allow to hot, stirring from time to time to prevent it from getting burnt. Nwobi is ready to dish out
- Wash and slice onions into rings and also wash and chop the utazi into long thin slices which is placed ontop to garnish your nwobi. This should be done out of heat
It goes with chilled drinks
- Wash the cow leg thoroughly and cook with chopped onion, seasoning cubes and cook till Soft. Make sure the liquid left in the pot after cooking is less and we incorporated with the meat. Set aside
- Grind the ehu seed, pepper, crayfish and set aside
- Place your pot/pan on heat, add palm oil and heat until it gets a little hot, do not allow to bleach
- Place the powdered potash in a bowl and add some water, stir and gently sieve in the potash liquid ensuring you don’t add the residue. The mixture should be free from lumps
- Stir vigorously until mixture changes to bright yellow and thickens
- Add the grinded ehuru, pepper and crayfish to the sauce and stir properly to mix
- Then wash the ugba with water add
- Add the cowleg into the pot with a little or no stock stir well and place over heat and allow mixture to simmer for 5mins
- Dish out the nwobi
- Garnish with the sliced onion rings and finely chopped utazi leaves.
Serve with a Chilled drink or a glass of palmwine.