Tender Nigerian Nkwobi
Spicy Cowfoot Delight
A beloved traditional Nigerian dish made with tender cowfoot, beautifully spiced and enriched with palm oil.
- 3 h 30 min
- 4
- Intermediate
Ingredients
For the Cowfoot Marinade
For the Palm Oil Sauce
For the Garnish
Preparation
Marinating the Cowfoot
Combine ingredients
Combine cowfoot, peppercorns, onion, crayfish, and salt in a large pot.
Marinate
Add enough water to cover, then allow it to marinate for at least 1 hour.
Bring to boil
Bring the pot to a boil over medium heat.
Preparing the Palm Oil Sauce
Heat palm oil
In a separate pot, heat palm oil over low heat until melted.
Do not overheat the palm oil as it may lose its flavor.
Add spices
Stir in ground pepper, uziza, and ehuru seeds.
Thicken sauce
Cook gently, stirring constantly, for about 5 minutes until the sauce thickens slightly.
Use the steaming cowfoot broth in your palm oil sauce to enhance the taste.
Cooking Process
Simmer cowfoot
Allow the cowfoot to simmer for about 2-3 hours until tender, adding water as needed.
Coat with sauce
Gradually add the palm oil sauce to the cooked cowfoot, stirring well to coat each piece.
Final cook
Let it cook on low heat for additional 10 minutes for flavors to meld together.
Plating & Serving
Tender Nigerian Nkwobi
Tender Nigerian Nkwobi
Plating & Serving
Serve the Nkwobi in a shallow dish, ensuring each piece is well-coated with the sauce and topped with garnishes.