Nkwobi: A mouth-watering delicacy from the East!

If you ever find yourself in the Eastern part of the country, one delicacies you are going to enjoy there is Nkwobi. Made with cow leg cooked and mixed palm oil sauce, this delicacy is served in many homes and restaurants as well at beer parlours.

In other parts of the country, Nkwobi is also served at special restaurants in major towns and cities, owned by the Igbos, this means you can enjoy this mouth-watering dish whenever you want it and wherever you want it

Nkwobi, apart from being highly nutritious has many health benefits. One of the benefits is that it contains iron which helps in forming haemoglobin that transports oxygen to different parts of the body. It also helps the circulation of blood in the mucous membrane.

Nkwobi is one dish that should be enjoyed by the whole family. Below is the recipe for Nkwobi and the preparation. You can try it out.

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Ingredients for Nkwobi

Cow Leg

Palm Oil

Ugba

Utazi vegetable

Crayfish

Potash

Calabash Nutmeg (Erhe)

Cameroon pepper

Maggi

Salt

Preparation

Cut your cow leg into pieces, wash it and set it to boil in a pot. Put it in pressure cooker and allow it to cook for some time. Then add chopped onions, stock cubes and any meat spice of choice, and leave to cook until done.

While the meat is cooking, pound the potash into powder and add a little water in it to dissolve it. Stir continuously, strain it with a sieve, and set the potash liquid aside for later use. If you’ll rather make use of the meat stock, then mix the powdered potash with a little of the stock left after cooking the meat.

Pour the red palm oil into a clean pot, and add the potash liquid into the oil .Stir the mixture continuously until the red palm oil begins to thicken and changes from red to yellow.

Add the ground pepper, ground crayfish, ground ehuru and a little stock cube. Stir all these ingredients into the oil.

Next, add the cooked cow foot into the palm oil mixture and mix thoroughly until you get all the meat covered in the oil.

Place the pot on heat and simmer. Stir continuously to prevent burning and put off the heat, when the meat is well heated. You’ll notice the palm oil gravy, bubbling in the pot.

Then, transfer the meat into a plate and your Nkwobi is done and ready to be served!