Nkwobi (pronounced ‘ink-wor-bi’) is a rich tasting delicacy of south-east Nigerian origin that is enjoyed by people across the country and abroad. It serves as a mind-blowing dinner-time appetizer or main meal, and can be served with mini-chunks of soft boiled yam. Believe!
Most food enthusiasts have to go outdoors in search of hotspots offering great nkwobi. Most times parting with between 1500 and 2500 naira a portion. This can be tough especially when there’s no guarantee on great taste and overall satisfaction.
But not to worry, relax and let me guide you to preparing the tastiest nkwobi you, your family and friends can enjoy.
Recipe (4 servings)
full Cow leg (parboiled )
2 bulbs of onions
2-3 Seasoning cubes
Ehu (2 seeds;blended)
Palm oil (about 10-15cl)
Akanwu (edible potash)
½ bunch Curry leaves
Ugba
Slized Utazi leaves (a handful)
Salt
Ground chilli Pepper
Cut cowleg into bite size pieces and wash.
Place pieces in a pot, marinade with 2 spoons of lemon juice, finely chopped onions, seasoning cubes and a pinch of salt.
Parboil the cow-leg in sufficient water for 25-35 minutes till tender. Remove the cooked cow-leg, strain of fluids and set aside.
Dissolve the akanwu (potash) in a cup of water. Be sure there are no lumps of akanwu in the water!
Add about 10 cl of Palm oil into a fresh pot .
Gradually pour the akanwu/water mix over gently heated palm oil. The red oil in the pot begins to turn bright yellow and thickens, so continue to add the akanwu water and stir until you get your desired thick yellow sauce. In place of water, reserved meat stock can also be used.
Add your seasoning cube,salt ground pepper,ground crayfish, ground ehu and Ugba and stir vigorously . Add the meats,then taste and add more salt/pepper till it is as tasteful as you desire.
Dish out in bowls or mini-wooden mortars and garnish each serving with sliced utazi leaves and onions toppings.
this recipe is courtesy of Chef Uba Owhotu
