Nkwobi is a delicious native finger food of the Igbo people in Nigeria. It is served in traditional events and also for family gatherings.
It is best enjoyed with palm wine and the beautiful flavor and aroma from the variety of local ingredients used gives off a satisfying feeling for the taste buds
Ingredients
- 1 cowleg (from the knee down to the hoof)
- 4 tbsp Palm oil
- 1 tbsp ground Ehuru (African nutmeg)
- 1 tsp Baking soda (could be used in place of potash)
- 2 medium sized onions
- 1 tablespoon blended pepper(Dried or fresh)
- 1 tsp blended uziza seeds
- 1 handful Ugba (optional)
- 3-5 Utazi leaves (for garnishing)
- 1 tsp blended crayfish (optional)
- 2 seasoning cubes
- Salt(to taste)
Steps
Wash and cut the cow leg into small sizeable chunks & add into a cooking pot
Season with 1 of the onions(chopped), Pepper, 1 seasoning, and salt. Cook till soft and the stock almost dried up
Add palm oil into a pot or skillet, add in the baking soda(or potash) and mix until oil lightens to give off a light yellow color (& is light in consistency or foamy)
Add in the uziza & ehuru, then add in the Ugba and crayfish(if using) then pour in the cooked meat(make sure the meat stock isn't more than a tablespoon). Mix add together thoroughly
Taste for salt before adding the 2nd seasoning cube, then salt(be careful not to oversalt) and it's ready for serving
Wash and cut the utazi leaves and also chop the remaining onion
Scoop some of the meat mix unto a serving bowl, garnish with the utazi leaves and chopped onion (the utazi gives it some bitter-sweet taste
Serve with some palm wine or favorite drink and enjoy away
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