Nkwobi
Chai!!! having this hot sweet nkwobi with palm-wine is a goal, it is lovely and enticing that you’ll want more of it, make this meal and your family will love you. Enjoy

Ingredients
Instructions
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Wash the cow foot chunks and place in a pot (preferably) pressure pot due to the tough nature of the meat) along with crushed stock cubes and chopped onion.
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Add a small quantity of water and start cooking at medium heat till well cooked. Add just enough water to prevent burning as you cook.
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There should not be any stock (water) in the pot when the meat is done.
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While the meat is cooking, pour the palm oil into a clean dry pot.
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Put powdered potash in a bowl with a small quantity of water and stir.
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Sieve (finely) the mixture into the oil.
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Stir with a wooden spatula as you pour the potash. The palm oil will begin to curdle and turn yellow.
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Keep stirring till all the oil has turned yellow.
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Crack and remove the outer shell of the ehu then grind with a dry mill.
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Add the ground crayfish, pepper and ehu seeds to the oil. Stir very well till they are all incorporated.
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When the meat is done, add salt, stir and cook till all the water has dried.
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Add the well done cow foot to the palm oil paste and stir very well with the wooden spatula.
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Put it back on the stove/cooker and heat till the Nkwobi is piping hot, stirring all the time to make sure it does not burn. Your Nkwobi is ready.
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To garnish, cut the onions into rings and cut the utazi into long thin slices and place on top of the servings.
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Serve with cold beer or palm wine!