Nkwobi is a delicacy that is usually ordered and enjoyed in exclusive restaurants which is popular among the Igbo origin of the South-Eastern region in Nigeria.
Nkwobi is cooked cow foot mixed in spicy palm oil paste. Nkwobi is often mistaken for Isi Ewu but they are not the same.
Ingredients for Nkwobi
Cow foot (cut into sizeable pieces)
Powdered edible potash (Akanwu/Kaun)
Ground Ehu seeds (Calabash Nutmeg)
Ground pepper (black, red)
Ugba (oil bean)
Salt (to taste)
sliced Utazi leaves
Preparing the Nkwobi
- Cut the cow foot into medium chunks, wash then add your salt, seasoning cubes, Onion and pepper and then cook
- While the cow foot is on fire Put the powdered potash into a bowl. Add a small quantity of water (about 4 table spoons) and stir well and set the liquid aside.
- Crack and remove the outer shell of the ehu then grind with a dry mill
- While the meat is cooking, pour the palm oil into a clean dry pot.
- Pour in the potash mixture into the oil.
- Stir as you pour the potash. You will notice the palm oil begin to curdle and turn yellow.Keep stirring until all the oil has turned yellow
- Add the ground crayfish, pepper, ehu seeds and ugba. Stir very well till they are all incorporated.
- Then add the well done cow foot to the palm oil paste and stir very well
- Put it back on the stove and heat for about 3-5 minutes, stirring all the time to make sure it does not burn, and then bring it down.
- To prepare the garnish, cut the onions into rings and cut the utazi into long thin slices.
Serve the Nkwobi in a wooden mortar then add the thin slices of utazi and onion rings on top for the full effects.
Nkwobi is best served with chilled drinks: palm wine, beer and soft drinks.