Ingredients
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)
To garnish
1 medium onion
10 Utazi leaves (Gongronema latifolium)
Notes
The 2kg of cow foot may additionally sound like loads however keep in mind that cow foot is mainly bones so 2 human beings that love Nkwobi can finish that in no time.
Cow foot is quite difficult so when you have a strain cooker, do use it for cooking it to shop time and fuel/electricity. You may be able to shop for calf foot which is softer and chefs in less time.
Ehu (Calabash Nutmeg) is a totally traditional component this is hard to discover outide Nigeria. If you can’t purchase it in which you stay, just prepare the Nkwobi without it. Ordinary nutmeg is not an opportunity to this because they’re no longer similar in any way. If you’ve got buddies or own family in Nigeria, they will have the ability to buy ehu seeds and send to you, a small amount is going a long way.
Potash is what makes the palm oil curdle. An alternative I understand is what we name Ngu in Igbo. Ngu is even more conventional than potash so if you can’t find potash, possibilities are that you might not be able to get Ngu both.
Utazi adds a pleasant sour flavour to the Nkwobi. In case you can not purchase it where you live, use spinach (formidable ones), it gives the identical effect and actually tastes best!
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.
Directions
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.
Put it back at the range/cooker and heat until the Nkwobi is piping warm, stirring all of the time to make sure it does not burn.
To put together the garnish, cut the onions into jewelry and cut the utazi into long skinny slices.
Serve the Nkwobi in a wood mortar as proven in the photo above.
Add the thin slices of utazi and onion jewelry on pinnacle for the overall effects.
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