Nkwobi

Ingredients

• 1 kg cow foot, cleaned and cut
• 1 cup palm oil
• 1 teaspoon edible potash, dissolved and strained
• 2 tablespoons ground crayfish
• 2 tablespoons ground pepper
• 2 tablespoons ugba, optional
• 1 onion
• 2 seasoning cubes
• 1 teaspoon salt
• 1 teaspoon ground calabash nutmeg, ehuru
• 1/2 cup meat stock
• 1 handful utazi, shredded

How to make it

1. Wash cow foot thoroughly and cook with onion, salt and seasoning cube until very tender. Pressure cooking can shorten the time.
2. Reserve about half a cup of the cooking stock and cut the cooked meat into bite sized pieces.
3. Dissolve potash in water and strain. Add a little at a time to palm oil while stirring until the mixture thickens and becomes creamy.
4. Stir in crayfish, pepper, ehuru and a small amount of stock.
5. Add cow foot and ugba if using. Mix thoroughly and warm gently for 5 minutes.
6. Taste and adjust salt. Fold in shredded utazi at the end.
7. Serve hot in a shallow bowl, traditionally with sliced onions and extra utazi.