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Nkwobi – Nigerian Spicy Cow Foot Delicacy

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Nkwobi is a traditional Nigerian dish made from soft, tender cow foot simmered in a thick, spicy palm oil sauce. It’s a rich and flavorful delicacy, often served as an appetizer or evening snack, and is especially popular among the Igbo people.

Ingredients

  • 2.5 lbs cow foot, cleaned and chopped
  • 1/2 cup palm oil
  • 1 tsp food-grade potash (kaun), dissolved in warm water and strained
  • 2 tbsp ground crayfish
  • 1 tsp ground ehu seeds (Calabash nutmeg)
  • 1–2 scotch bonnet or habanero peppers, blended
  • 1 onion, sliced (for garnish)
  • 1/4 cup shredded utazi or scent leaves (for garnish)
  • 2 seasoning cubes or bouillon
  • Salt to taste
  • Water (enough to cook meat)

Instructions

  1. Place chopped cow foot in a pot. Add water, salt, seasoning cubes, and cook on medium heat until meat is very tender (1.5–2 hours or less with a pressure cooker).
  2. Dissolve potash in a small amount of warm water. Strain and keep the clear liquid.
  3. In a large mixing bowl, combine palm oil and potash water. Stir vigorously until it thickens and turns yellow (emulsifies).
  4. Add crayfish, ground ehu seeds, blended pepper, and a pinch of salt. Mix thoroughly to form a smooth sauce.
  5. Add the cooked cow foot pieces to the sauce and stir until well coated.
  6. Taste and adjust seasoning if needed. Heat slightly on low if necessary, but do not boil.
  7. Serve in a traditional bowl or plate, garnished with sliced onions and shredded utazi or scent leaves.

Notes

  • Pressure cook cow foot to reduce cooking time.
  • Do not boil after mixing sauce to avoid separation.
  • Potash is essential for proper oil emulsification—use food-grade only.
  • Utazi adds a bitter contrast; substitute with scent leaves or spinach if unavailable.
  • Add ogiri for deeper, traditional flavor if desired.

Nutrition

Find it online: https://thefamilycooking.com/nkwobi-nigerian-spicy-cow-foot-delicacy-2/