I have never made Nkwobi and had only eaten it once before now. While making this meal, I did my research and decided to use a combination of two recipes. For a first-timer, I didn’t do too badly if I do say so myself. I couldn’t find some of the ingredients so I had to improvise but I definitely locked down the basics.

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Ingredients

• 500g cow leg
• 1 tbsp potash
• 1/2 cup palm oil
• 1 tsp calabash nutmeg (ehu seeds)
• 1 onion
• Seasoning cubes
• Salt, to taste
• Utazi leaves, to garnish
• Ugba
• 2 tbsp crayfish
• Habanero peppers (optional)

Method

1. Cut the cow leg into chunks and boil until tender. Season with salt, stock cubes and pepper.
2. Dissolve potash in some water then leave it to settle for a few minutes. Pour out the top part of the potash water.
3. In a pot, mix the palm oil with a little potash water; the result is a thick yellow paste.
4. Add ugba, calabash nutmeg, diced onion, peppers and crayfish to it.
5. Add the cow leg and put the pot on medium heat to warm up the nkwobi. Taste and season as necessary.
6. Cut onions into rings and cut the utazi (I improvised here with spinach) into long thin slices for garnishing and serve the nkwobi in a wooden bowl.

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