Yummy Nkwobi
Ingredients For Nkwobi
Cow skin, cow foot, goat head
cubes of knorr
pieces of utazi leaves
Edible potash (one teaspoon)
Palm oil 200ml
Ugba – 1 cup
Peppers (Scotch bonnet)
Onions
seeds of ehu (calabash nutmeg)
Salt to taste
Preparation
In this recipe, I will be using cow foot as you can see below.
The first step is parboiling the meat with some ingredients; onions, 2 cubes of stock cubes and salt will be enough.
Then allow cooking for another fifty to sixty minutes until the meat is completely soft.
Slice the onions and utazi, then set aside on a plate, some people choose to add these two during the preparation process while others use them for decoration purposes.
One way or another, Utazi and onions should be part of the ingredients used in preparing Nigerian Nkwobi.
You can boil the ugba in a small amount of water for about 2 to 3 minutes, this technique helps eliminate the fermenting bacterias
How To Make Nkwobi
Dissolve the potash in about 250ml (one cup) of water and filter about half a cup into the pot, you will learn a little bit about this from the video below.
You will know exactly how this is done, although most Nigerians are familiar with this technique.
Add about half a cup of palm oil into the pot, stir to obtain a thick yellow paste (ncha) and you are just a few steps away from having a very delicious nkwobi.
Once you have the “ncha” add the ugba, a pinch of salt, a stock cube and [utazi leaves, ehu, and peppers] (all pounded together).
Also, add two spoons of ground crayfish, then stir very well before adding the meat and
Stir together
Note: If the meat is too hot, it would dissolve the “ncha” and turn it redish> allow the meat to cool for 20-30 minutes before using.
The utazi is very necessary because it adds a faint bitter taste which is an integral part of nkwobi. You pound some and you slice some.
Please try and enjoy your self this weekend.
