Spicy cow foot, locally known as “Nkwobi” is one of the best locally made African delicacy consumed mostly in the evening.

It is more healthier and nutritious as compared to international originated snacks like sharwama, pizza and the rest.

It is made with any type of meat and a mixture of local ingredients.

The meal is spicy just like many other local foods, and considered a real delicacy that can be made at home for family consumption or for celebrations.

The delicacy is locally available, affordable and simple to make.

Ingredients For it.

1 kg Meat (chicken, wild meat, goat, cow foot, assorted meat)
2 cubes of knorr
10 leaves of Gongronema latifolium (Utazi)
Edible potash (one teaspoon)
Palm oil 200ml
oil bean seed (Ugba)– 1 cup
6 Peppers (Scotch bonnet)
Onions – 2 slice
3 seeds of calabash nutmeg (ehu)
Salt to taste

Steps in making it includes:

Cut the cow foot into small pieces.

Wash off all traces of sand properly with salt and warm water.

Cook the meat till soft, with 2 cubes of maggi, onions and pinch of salt spices

Cook the meat until it is almost dry, this is necessary so that it doesn’t end up watery.

Boil the oil bean seed for 2-3 minutes in a small amount of water to eliminate fermented bacteria.

Get a clean plate, dissolve the potash in it and filter into a pot.

Add about half a cup of palm oil into the pot of potash.

Stir to obtain a thick yellow paste.

Add the oil bean seeds , a pinch of salt, a stock cube and (Gongronema latifolium (Utazi) leaves, calabash nutmeg (ehu), and peppers), (all pounded together).

Also, add two spoons of ground crayfish, then stir very well before adding the meat.

Mix all together inside the pot and your specially cooked cow foot is ready.

Note: If the meat is too hot, it would dissolve the oil and potash paste, and turn it redish, therefore allow the meat to cool for 20-30 minutes before using.

You can then garnish with slices of onions and fresh pepper.

By Chinaza Ezenwa