Nkwobi

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.

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.

There should not be any stock (water) in the pot when the meat is done.

While the meat is cooking, pour the palm oil into a clean dry pot.

Put powdered potash in a bowl with a small quantity of water and stir.

Sieve (finely) the mixture into the oil.

Stir with a wooden spatula as you pour the potash. The palm oil will begin to curdle and turn yellow.

Keep stirring till all the oil has turned yellow.

Crack and remove the outer shell of the ehu then grind with a dry mill.

Add the ground crayfish, pepper and ehu seeds to the oil. Stir very well till they are all incorporated.

When the meat is done, add salt, stir and cook till all the water has dried.

Add the well done cow foot to the palm oil paste and stir very well with the wooden spatula.

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.

To garnish, cut the onions into rings and cut the utazi into long thin slices and place on top of the servings.

Serve with cold beer or palm wine!