Nkwobi (Spicy Cow Feet)

5 from 2 votes

Nkwobi (Spicy Cow Feet) is a delicious, popular Nigerian dish made from cow feet and usually enjoyed as a special treat. This rich and flavorful dish is a favorite during social gatherings and celebrations.

Prep Time10

Cook Time1 15

Total Time1 25

Course: Main Course

Cuisine: African, Nigerian

Diet: Gluten Free

Servings:

Calories: 554kcal

Author: Tayo Oredola

Equipment

1 wooden bowl for serving

Ingredients

Ingredients:

4 lbs cow feet washed, and pre-cut
½ red onion sliced into rings
1 teaspoon ground ehuru (calabash nutmeg)
1 cup ugba (African oil bean seed)
½ cup palm oil
2 tablespoon ground crayfish
2 tablespoon cayenne pepper
1-2 tablespoon bouillon powder
2 teaspoon baking soda
2 tablespoon utazi leaves optional garnish

To boil cow feet

1 teaspoon bouillon powder
½ onion chopped
½ teaspoon black pepper
1 teaspoon salt or to taste

Instructions

Boil the Meat:

Add the cow feet to a pot and add enough water to cover it.
4 lbs cow feet
Add bouillon powder, black pepper, onions, and salt.
1 teaspoon bouillon powder, ½ teaspoon black pepper, 1 teaspoon salt, ½ onion
Boil for 1 hour or until fork tender. Keep an eye on the cow feet and add water to the pan if it gets too low.
Alternatively, cook in a pressure cooker for 20 mins.
When the meat is done, take it out and let it cool down a bit.
Slice the meat off the bone and cut it into smaller pieces. You can also add smaller pieces of bone if you want to.

Make the Nkwobi:

Pour palm oil into a small bowl.
½ cup palm oil
In another small bowl, add the baking soda and 2 tablespoons of water, then mix together.
2 teaspoon baking soda
Pour the mixture into the palm oil and stir until you notice the palm oil curdling and turning yellow. It should have a paste-like consistency.
Pour the curdled palm oil into a large pot on low heat.
Add the Ehuru (calabash nutmeg), bouillon powder, Ugba, ground crayfish, and cayenne pepper, then stir.
1 teaspoon ground ehuru, 1 cup ugba, 2 tablespoon ground crayfish, 1-2 tablespoon bouillon powder, 2 tablespoon cayenne pepper
Add the chopped cow feet to the pot and stir everything together.
Simmer for about five minutes or until the cow leg is heated through.
Cut the Utazi leaves into thin slices.
2 tablespoon utazi leaves
Garnish your Nkwobi with the sliced Utazi leaves and sliced onion rings.
½ red onion
Serve in a wooden bowl, and enjoy!

Notes

Taste and adjust the seasoning as needed. You don't need to add salt to this dish because the ingredients already contain some salt. But you can add a little if you need to.
Palm oil usually thickens when cooled. There is no need to melt it, but let it naturally thaw a bit to a semi-solid state. I actually prefer to use it in this form because the palm oil curdles faster when you add the baking soda.
Make sure you add the baking soda to the water first before pouring it into the palm oil. If you omit this step, your palm oil will not thicken.
If the sauce becomes too thick after cooking, add a bit of beef broth or water to reach your desired consistency.
Make sure the cow feet are fresh or properly thawed if frozen. Fresh cow feet will have a better texture and flavor.
If you like even more heat, add some Scotch bonnet, habanero pepper, or some more cayenne pepper.

Nutrition