Many beer parlors and restaurants serve nkwobi with palm wine. The appearance is attractive and will give you that African food appeal. You may not know how long it takes to prepare this sumptuous dish. We have a video that will help you make the dish at home.
Before we watch the video, we have the instruction:
- 1 tsp Ground ehuru calabash nutmeg
- 1 cup Ugba (This is optional)
- 3 Tbs Coarsely ground crayfish
- 2500 g of cow foot precooked and mostly deboned.
- Salt/bouillon cube to taste
- 1/2 cup Palm oil
- 1/2 Teaspoons baking soda
- 2 teaspoons Ground Cameroon pepper
- 1 large Onion sliced in rings for garnishing
- Utazi leaves Sliced
- You should carefully chop the cooked cow feet so that it will be in smaller bite size pieces. The big bones should be removed while the small bones are left for suck on.
- Pour the Palm oil into a bowl and set aside.
- You should mix the baking soda in a tablespoon of water, then pour the mixture into the palm oil. The next thing to do is to mix and stir until it thickens into paste
- Add in ground crayfish,bouillon powder, the salt, Cameroon pepper, ground ehuru, and stir together.
- You should taste for seasoning.
- The next thing to add is the cooked cow feet and ugba into the mixture. You should ensure that the mixture is well combined.
- Finally, serve in your plate or wooden bowl that topped with the sliced onions and Utazi leaves or kale leaves.
Whether you are in the US or Paris, you can prepare nkwobi with a slow cooker or pressure cooker. If you think that the time spent may not be at your leisure, you can cook the cowfeet before time and freeze before you start the cooking.
Thinking of surprising your family or loved one in any part of the world, whether the person is an African or not, go for nkwobi. Nkwobi does not need to be spicy. You decide how you want it to taste.