Hey! guys welcome to our foodie Africana. Africa is blessed with wonderful cuisines and I am so proud to always savour new dishes from time to time. Today lets take one great relaxation dish from the Eastern part of Nigeria, loved by men. I love it also for it spice-ness and the aroma of the vegetable native leaves used.
2kg cow foot
20cl Palm Oil
1 edible potash
1 teaspoon blended Ehuru native seeds
2 tablespoons blended crayfish
2 fresh hot peppers
1 medium onion
2 big stock cubes
1 medium onion
10 Utazi leaves
Cut the cow foot/skin into medium chunks. Put the powdered potash into a bowl and add a small quantity of water and stir well. Pass it through a fine sieve and set the liquid aside.
Cut 1 onion into 4 big chunks. Pound the pepper with a mortar and pestle or blend it. Grind the crayfish. Crack and remove the outer shell of the ehu then grind with a dry mill.
Wash and put the cow foot chunks in a pot. Add the stock cubes (crushed) and the chunks of onion.
Add enough quantity of water and start cooking at medium heat till well cooked. Add just enough water to prevent burning as you cook. There should not be any stock in the pot when the meat is done. But it must be cooked very tender as cow foot tends to be very hard, except well cooked.
While the meat is cooking, pour the Palm Oil into a clean dry pot. Pour in the potash mixture into the oil. Stir with a wooden spatula as you pour the potash. You’ll notice the palm oil begin to curdle and turn yellow. Keep stirring till all the oil has turned yellow.
Add the ground crayfish, pepper, and ehu seeds. Stir very well till they are all incorporated. When the meat is done, add salt, stir and cook till all the water has dried. Add the cooked cow foot to the palm oil paste and stir very well with the wooden spatula.
Put it back on the stove/cooker and heat till the Nkwobi is piping hot, stirring all the time to make sure it does not burn.
To prepare the garnish, cut the onions into rings and cut the utazi into long thin slices.
Serve the Nkwobi in small plates or a special small mortar made for this purpose, add the thin slices of utazi and onion rings on top. Can be taken with sweet palm wine or malt or wine.
Cheerio! enjoy eating