Nkwobi - Spicy Nigerian Cow Foot Stew

Ingredients

• 2 pounds (900g) cow foot 2 pounds (900g) cow foot
• 1 cup (240ml) palm oil 1 cup (240ml) palm oil
• 2 onions, finely chopped 2 onions, finely chopped
• 3 habanero peppers, seeds removed and finely chopped 3 habanero peppers, seeds removed and finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 tablespoon ground crayfish 1 tablespoon ground crayfish
• 1 tablespoon powdered edible potash (food tenderizer) 1 tablespoon powdered edible potash (food tenderizer)
• 2 stock cubes 2 stock cubes
• Salt to taste Salt to taste
• Fresh utazi leaves, thinly sliced (for garnish) Fresh utazi leaves, thinly sliced (for garnish)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 35g (Saturated Fat: 10g)
• Carbohydrates: 5g (Sugars: 2g)
• Protein: 30g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Clean the cow foot thoroughly, removing any excess fat or hair. Cut it into manageable pieces.
2. 2.
   In a large bowl, combine the cow foot, minced garlic, powdered potash, and salt. Mix well to ensure the cow foot is coated with the marinade. Let it sit for 30 minutes.
3. 3.
   Transfer the marinated cow foot to a pressure cooker and add enough water to cover it. Cook on high pressure for 30 minutes or until the cow foot is tender.
4. 4.
   In a separate pot, heat the palm oil over medium heat. Add the chopped onions and sauté until translucent.
5. 5.
   Add the chopped habanero peppers and sauté for an additional 2 minutes.
6. 6.
   Stir in the ground crayfish and crumbled stock cubes. Cook for another minute.
7. 7.
   Carefully transfer the cooked cow foot from the pressure cooker to the pot with the sauce. Stir well to coat the cow foot with the sauce.
8. 8.
   Simmer the stew for 10-15 minutes, allowing the flavors to meld together.
9. 9.
   Serve the Nkwobi hot, garnished with thinly sliced utazi leaves.

Treat your ingredients with care...

• Cow foot — Ensure that the cow foot is thoroughly cleaned before cooking to remove any impurities or hair.
• Palm oil — Use authentic Nigerian palm oil for an authentic flavor and vibrant red color.
• Habanero peppers — Adjust the amount of peppers according to your spice tolerance. Remove the seeds for a milder heat.
• Edible potash — This ingredient acts as a food tenderizer. Use it sparingly as directed in the recipe.

Tips & Tricks

• For an extra smoky flavor, you can grill the cow foot before adding it to the sauce.
• If you can't find fresh utazi leaves, you can substitute with bitter leaf or basil leaves.
• Serve Nkwobi with traditional Nigerian sides like pounded yam, fufu, or boiled plantains.
• Adjust the spiciness by adding more or fewer habanero peppers.
• Leftover Nkwobi can be refrigerated and reheated the next day for even more intense flavors.

Serving advice

Nkwobi is traditionally served as a main course. Place a generous portion of the stew in a bowl and garnish with thinly sliced utazi leaves. Serve it alongside pounded yam or fufu for an authentic Nigerian dining experience.

Presentation advice

To enhance the presentation of Nkwobi, serve it in traditional Nigerian clay pots or earthenware bowls. The vibrant red color of the stew against the rustic backdrop will create an inviting and visually appealing dish.