How To Make Nkwobi (For First Timers)
I have never made Nkwobi and had only eaten it once before now. While making this meal, I did my research and decided to use a combination of two recipes. For a first-timer, I didn’t do too badly if I do say so myself. I couldn’t find some of the ingredients so I had to improvise but I definitely locked down the basics.
- 500g cow leg
- 1 tbsp potash
- 1/2 cup palm oil
- 1 tsp calabash nutmeg (ehu seeds)
- 1 onion
- Seasoning cubes
- Salt, to taste
- Utazi leaves, to garnish
- 2 tbsp crayfish
- Habanero peppers (optional)
- Cut the cow leg into chunks and boil until tender. Season with salt, stock cubes and pepper.
- Dissolve potash in some water then leave it to settle for a few minutes. Pour out the top part of the potash water.
- In a pot, mix the palm oil with a little potash water; the result is a thick yellow paste.
- Add ugba, calabash nutmeg, diced onion, peppers and crayfish to it.
- Add the cow leg and put the pot on medium heat to warm up the nkwobi. Taste and season as necessary.
- Cut onions into rings and cut the utazi (I improvised here with spinach) into long thin slices for garnishing and serve the nkwobi in a wooden bowl.