Nkwobi is a delicious spicy cow feet Nigerian delicacy. It is a popular eat out meal common in Nigerian restaurants or beer parlors which may seem complicated but in reality is easy to make and prepared with simple ingredients.
The only snag could be the length of time needed to get the cowfeet cooked to a soft consistency. But that can easily be solved with a pressure cooker or a slow cooker. But if you don’t have either then cooking the cowfeet ahead of time and freezing for later is a good alternative and that’s what I did. In fact I always have precooked meats in my freezer. Saves me loads of cook time in this America.
What better day to share this dish than a Thursday so you can be equipped to prepare this dish for Friday night so you can Surprise Oga with this delight 😉
If you love spicy food then you are in the right company. But if you don’t, you can reduce the pepper to your taste but be warned you won’t be in the right company anymore 😜😜… just kidding. Spicy or not this delightful Igbo man’s delicacy is a winner anytime.
A little secret… Hubby doesn’t like cowfeet much, but when made into this dish he is totally in. Sometimes I throw in some oxtails to make it more to his taste.
What makes this dish unique is the sauce with which the meats are mixed. Same mix is used for isiewu and Delta State’s owho soup. That sauce is simply a mix of palm oil and potash which cuddles the palmoil. A great substitute to potash is baking soda which is what I used in this recipe. Though I still have some potash (thank you momma) but decided to give this a try to demonstrate this alternative for people in diaspora that may not be able to access potash. The Gound ehuru seeds ( Monodora myristica) enhances the taste of Nkwobi.
I didn’t have Utazi leaves ( GANGRONEMA latifolium) on hand when I made this dish. What did I use? You guessed right Kale to the rescue. I know….. me and Kale 😂😂.
This is one of my favorite Nigerian dishes and I enjoy it so much. Since I went low carb (keto to be precise), I was delighted when I found out it was on the list of low carb friendly Nigerian dishes. Win-Win in my opinion.
Hope you enjoy this recipe as much as I do😉, if you do, Consider rating the recipe and dropping a few lines below at the comment section I would love to hear from you.
Let’s get cooking
- 2500 g of cow foot precooked and mostly deboned.
- Salt/bouillon cube to taste
- 1/2 cup Palm oil
- 1/2 Tbsp baking soda
- 2 teaspoons Ground Cameroon pepper
- 1 tsp Ground ehuru calabash nutmeg
- 1 cup Ugba Optional
- 3 Tbs Coarsely ground crayfish
- 1 large Onion sliced in rings for garnishing
- Utazi leaves Sliced ( for g
Chop the cooked cow feet into smaller bite size pieces. Remove the bigger bones. Leave some small bones (it is delicious to suck on)
Pour Palm oil into a bowl and set aside.
Mix baking soda in a tablespoon of water, then pour the mixture into the palmoil and mix keep stirring until it thickens into paste
Add in the salt, bouillon powder, Cameroon pepper, ground ehuru, ground crayfish and stir together. Taste for seasoning and adjust accordingly.
Add the cooked cow feet and ugba into the mixture. Mix the cowfeet in, then add the ugba. Mix well till everything is well combined.
Serve in a wooden bowl topped with the sliced onions and Utazi leaves ( in my case I used kale leaves)