Authentic Nkwobi: Traditional Nigerian Spicy Cow Foot Recipe

Ingredients

  • 1 kg Cow foot (cut into biteable pieces)
  • 4 cups Palm Oil
  • 1 cup Potash (food tenderizer)
  • 1 teaspoon Ehu seeds (Calabash Nutmeg)
  • 2 tablespoons ground crayfish
  • 2 Scotch bonnet peppers
  • 1 large onion
  • 2 stock cubes
  • Salt to taste
  • 8 Utazi leaves
  • 1 tablespoon powdered Potash (food tenderizer)
  • 1 tablespoon ground Ehu seeds
  • 2 tablespoons ground crayfish
  • 2 habanero peppers (Ata rodo)
  • 1 teaspoon edible potash (food tenderizer)
  • Salt to taste
  • 1 onion
  • 6 Utazi leaves (Gongronema latifolium)
  • 1 Ogiri Igbo (traditional seasoning)

Steps and instructions

  1. Wash the cow foot pieces. Put in a pot and add some water. Season with a little salt and the stock cubes. Boil until it is well done and the water has dried.
  2. Soak the potash in water and stir well. Sieve out the water and pour in a pot. Add the palm oil and stir very well with a wooden spatula until the palm oil starts to thicken and change to yellow.
  3. Add the ground ehu, crayfish, pepper and ogiri Igbo. Stir very well until they are all incorporated.
  4. Add the well done cow foot to the palm oil paste and stir very well with the wooden spatula until the cow foot pieces are well coated with the palm oil paste.
  5. Add salt to taste, leave to simmer for a bit and then stir very well.
  6. Slit the utazi, onions and habanero pepper into tiny pieces. Add these to the pot and stir very well. The soup should be left on heat till all the water dries up.
  7. Transfer the nkwobi into a wooden mortar, sprinkle the diced onions and utazi leaves on top.
  8. Serve and enjoy your Nkwobi with a chilled drink.

Tools for making

Recipe variations

  • Use goat meat or beef instead of cow foot
  • Replace palm oil with vegetable oil
  • Experiment with different spices and seasonings
  • Add vegetables like ugu (pumpkin leaves) or spinach
  • Try using smoked fish or dried shrimp for added flavor
  • Make it vegetarian by using mushrooms or tofu instead of meat
  • Add extra heat by using more Scotch bonnet peppers or chili flakes
  • Include other traditional Nigerian spices like uziza or scent leaves
  • Serve with a side of pounded yam, garri, or rice instead of eating it alone

Recipe overview

Nkwobi is a delicious traditional Nigerian dish, typically enjoyed as an appetizer or a full meal. This exotic delicacy is made from cow foot, slow-cooked until tender, and then mixed with a spicy palm oil paste. The dish is characterized by its unique blend of flavors that comes from the mix of indigenous spices and ingredients such as ehu seeds, ogiri Igbo, and utazi leaves. Enjoy the cooking process, the enticing aroma, and ultimately, the burst of flavors in every bite of Nkwobi. This recipe will guide you step-by-step, making it easy to prepare this traditional delicacy at home. Get ready to embark on an exciting culinary journey into the heart of Nigerian cuisine.

Common questions

  1. How long does it take to boil the cow foot? - The cow foot should be boiled until it is well done and the water has dried. The exact time may vary, but it usually takes around 1 to 1.5 hours.
  2. What is potash and where can I find it? - Potash is a food tenderizer used in traditional Nigerian cooking. It can be found in African or international grocery stores. It is usually sold in powdered form.
  3. Can I substitute palm oil with another type of oil? - Palm oil is a key ingredient in Nkwobi and provides a distinct flavor. It is recommended to use palm oil for an authentic taste. However, if you cannot find palm oil, you can use a suitable substitute like red palm oil or vegetable oil.
  4. What can I use as a substitute for Utazi leaves? - Utazi leaves have a unique flavor that adds to the taste of Nkwobi. If you cannot find Utazi leaves, you can substitute with bitter leaf or scent leaves, although it will slightly alter the taste of the dish.
  5. Can I adjust the amount of pepper used? - Yes, you can adjust the amount of pepper used according to your preference for spiciness. If you prefer a milder taste, you can reduce the amount of Scotch bonnet peppers or habanero peppers.

Serving dishes and utensils

  • Pot - Used for boiling the cow foot pieces.
  • Wooden spatula - Used for stirring the palm oil paste and incorporating the ingredients.
  • Wooden mortar - Used for serving and presenting the Nkwobi.

Origin stories

Nkwobi, a favourite delicacy of the Igbo people of Eastern Nigeria, is a dish with an intriguing history. Its origin is traced back to the traditional setting where meat leftovers were creatively turned into a spicy delicacy using palm oil and local spices. This gave birth to the Nkwobi we know today, a dish savoured not just for its rich taste but for its ability to bring people together. Unique to the people of Eastern Nigeria, it's often enjoyed in local eateries and has become an emblem of Nigerian culinary heritage. Not limited to cow foot, this dish can be prepared with other kinds of meat, demonstrating the versatility of Nigerian cuisine. So, next time you enjoy a bowl of Nkwobi, remember, you're not just savouring a dish, you're partaking in a rich, communal tradition of the Igbo people.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.