Anyways today we are looking at Nkwobi.
Nkwobi originates from the south – eastern part of Nigeria. It’s basically cow leg cooked until very tender, chopped and then mixed with spices that makes a unique sauce.
2 tbsp Crayfish
1 scotch bonnet (optional)
1 Seasoning Cube
Wash the cowleg, transfer in a pot add seasoning and boil until soft. Add more water as necessary. If you have a pressure cooker use it to save time.
When done, cut in small pieces as desired removing any fat or hairy part. Save the stock
Rinse the ugba and place aside
In a bowl add the potash and water then stir till its smooth.
Chop the scotch bonnet for a little spice and slice the onion
In a medium size pot, add palm oil, the potash mixture and stir till the sauce thickens as preferred.
Add the grounded spice (ehuru, crayfish and utazi leaves), ugba and seasoning cube.
Add the cut cow legs and the stock from the cow leg as this adds the sticky feel to the finished dish.
Let it cook for 2 mins then add the chopped scotch bonnet
Serve in a bowl add parsley and onions for dressing.
Remember the Christmas Giveaway starts next week.