Nkwobi (Spiced Cow Foot in Utazi Palm Sauce)

How to Make It

1. 1

   Wash cow foot thoroughly under cold water. Place in a pressure cooker with seasoning cube, salt, and enough water to cover. Pressure cook for 60–75 minutes until the cow foot is extremely tender and gelatinous. In a regular pot, this takes about 2–2.5 hours. Drain and set aside — reserve a little stock.

2. 2

   In a mortar, combine ground ehuru, ground uda, blended scotch bonnet pepper, and ground crayfish. Pound together briefly to blend the spice profile.

3. 3

   In a large bowl, pour raw palm oil. Add the strained potash solution gradually while stirring vigorously with a wooden spoon — the mixture will thicken and turn creamy orange. This emulsification step is critical to nkwobi's characteristic thick sauce.

4. 4

   Add the pounded spice mix to the palm oil emulsion and stir thoroughly. Add ugba (oil bean) and mix.

5. 5

   While the cow foot is still warm (this is essential — it must be warm to absorb the sauce), add it to the palm oil sauce mixture and toss well to coat every piece. Add a tablespoon of reserved stock to loosen if too thick.

6. 6

   Taste and adjust salt and pepper. Fold in most of the shredded utazi leaves.

7. 7

   Serve in a traditional orokpo wooden bowl (or a wide ceramic bowl), garnished with remaining utazi leaves, raw onion rings, and a sprinkle of crayfish. Best eaten warm as a snack or appetiser.