International kitchen

Nkwobi (Nigerian Spicy Cow Foot)

Nkwobi is a Nigerian delicacy usually ordered and enjoyed in exclusive restaurants, events and homes too. It is simply cooked cow foot mixed with spicy palm oil paste.

Nkwobi (Nigerian Spicy Cow Foot) prepared recipe
PrepNot statedCookFollow stepsServesFlexibleLevelHome cook
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Before you start

A quick setup makes the method easier to follow and keeps important steps from being missed.

Preparation checklist

  • Read all 8 method steps from beginning to end.
  • Measure and arrange all 13 listed ingredients.
  • Keep the recipe open and follow each step in order; the source does not state a total time.

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Read the complete method before starting so ingredients and equipment are ready when needed.

Measure and prepare every ingredient before applying heat or beginning time-sensitive steps.

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General kitchen guidance; no recipe-specific claim has been added.
Step by step

Method

  1. 01

    Cut the cow feet into small pieces, and remove all the bigger bones.

  2. 02

    Place the cow feet in a pot, along with the salt, seasoning cubes, and chopped onions.

  3. 03

    Add just enough water to cover the meat. Simmer until the meat is tender. Add small amounts of water as necessary, but there should be little to no liquid left in the pot once the meat is done.

  4. 04

    In a separate pot, boil the ugba separately for just 3 minutes. Drain.

  5. 05

    Dissolve the potash in a cup of water, and strain it into a separate pot. Add the palm oil to the potash water, and stir well until thick and yellow.

  6. 06

    Add the crayfish, boiled ugba, Cameroon pepper, seasoning cube, and salt to the palm oil mixture. Stir well.

  7. 07

    Add your cooked meat, and stir to coat with the palm oil mixture.

  8. 08

    Serve in a wooden bowl with toppings of round-cut onions and sliced utazi leaves.

Ready to serve

Serve the dish as directed and enjoy it while it is at its best.

Bon appétit — enjoy your meal!
Transparent sourcing

Source & licence

This recipe was adapted and reformatted from Wikibooks Cookbook . Text: CC BY-SA 4.0. Image: CC BY-SA 4.0, credited to Iwuala Lucy; view original image record .