HOW TO MAKE DELICIOUS NKWOBI!

I love Nkwobi and it brings back memories of some beer parlour movement and some corner joint tinz... LOL. The only thing I don't love about my beer-parlour-nkwobi-eating-experience is the native plate it was served in...those people na wayo; you think there's a lot on the plate but you quickly realise you thought wrong!

Now I don't have to go to beer parlours to have my beloved Nkwobi because I can make it myself and  make enough till belle burst! Lets quickly get to the recipe. It's written out and I also have a short video showing how to HERE. Don't forget to SUBSCRIBE for my recipes-it's free!

Nkwobi is simply cow leg inspect palm oil sauce.

INGREDIENTS

Cow Leg

Palm Oil

Ugba

Utazi vegetable

Crayfish

Potash
Calabash Nutmeg (Erhe)

Cameroon pepper

Maggi

Salt

PREPARATION

• Your cow leg should already be cut into byte pieces and washed. Now you set it to boil in a pot adding some onion and Maggi. It is better to use a pressure cooker because cowl can take up to 4 hours before it becomes soft.

• Make sure when its getting soft you allow the stock dry up so that the cow leg absorbs every spice. It will be yummier!

• Now we have to make the palm oil paste. Add enough palm oil in another pot, mix your potash with a bit of water then sieve. 

• Now pour the potash mixture into the palm oil while stirring, you will notice that the palm oil will become thicker and the colour will be bright orange/ slightly yellowish

• Open up the Erhe, place on a pan or the cooker to get hot for about 3 minutes (till it becomes fragrant) blend then add to the palm oil. Add Maggi to taste, some Cameroon pepper, a bit of salt, enough crayfish and mix together. Make sure you taste it. 

• Now wash your ugba and add it to the paste. Mix everything together. 

• Get the cow leg and add to the palm oil paste, when it is totally combined, put it back on the cooker till it heats up. Should not be more than 5 minutes if not the oil will melt and you don't want that.

• Serve your nkwobi in a plate and garnish with the Utazi leaves and onion rings...it should look like what I have below. Utazi is bitter so some people use sparingly by sprinkling on the top of the Nkwobi, while some combine it all.  It's entirely your choice.

Enjoy with a chilled drink! This Nkwobi make sense gan!