AppetizerSnack

Nkwobi

Name: Nkwobi
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: 4 portioner
Cuisine: nigerian
Ingredients: 1.000 g cow foot cleaned, cut into 1-inch pieces; 2 stk. scotch bonnet pepper minced; 1 stk. yellow onion chopped; 2 stk. bouillon cube crushed; 1 tsk. salt; 250 ml palm oil; 0,5 tsk. potash dissolved in 2 tbsp water; 2 spsk. crayfish ground; 5 stk. utazi leaf thinly sliced; 0,5 stk. yellow onion thinly sliced into rings

Nkwobi is a beloved Nigerian delicacy, often enjoyed as an appetizer or a light meal. It features tender cow foot or oxtail, simmered until soft and then mixed in a rich, spicy palm oil sauce. Garnish with sliced onions and utazi leaves for an authentic touch.

En original opskrift af Forkin

Tid i alt: 3 t.
Portioner: 4
Sværhedsgrad: Mellem

Allergenoplysninger: kan indeholde krebsdyr og fisk. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

1.000 gcow foot, cleaned, cut into 1-inch pieces
2 stk.scotch bonnet pepper, minced
1 stk.yellow onion, chopped
2 stk.bouillon cube, crushed
1 tsk.salt

sauce

250 mlpalm oil
0,5 tsk.potash, dissolved in 2 tbsp water
2 spsk.crayfish, ground

garnish

5 stk.utazi leaf, thinly sliced
0,5 stk.yellow onion, thinly sliced into rings

Udstyr

bowl · large pot

Fremgangsmåde

Trin for trin

1
Place the cow foot in a large pot and add enough water to cover it completely.
2
Add the minced scotch bonnet pepper, chopped onion, bouillon cubes, and salt to the pot.
3
Bring to a boil, then reduce heat to a simmer and cook for 2-2.5 hours, or until the cow foot is very tender. Drain and set aside.
Ca. 2 t. 30 min.
Kokkens note: Cooking time can vary greatly depending on the cut and age of the cow foot. Pressure cooking can significantly reduce this time.
4
In a separate large pot or bowl, pour in the palm oil.
5
Stir in the dissolved potash mixture until the palm oil thickens and turns into a yellowish paste (this is called 'ncha').
Ca. 2 min.
Kokkens note: The potash acts as an emulsifier, creating the characteristic texture of Nkwobi sauce.
6
Add the ground crayfish to the ncha and mix well.
Ca. 1 min.
7
Gently add the cooked cow foot pieces to the palm oil mixture.
8
Stir thoroughly to ensure all the cow foot pieces are well coated with the sauce.
Ca. 2 min.
9
Transfer the Nkwobi to a serving bowl and garnish with the thinly sliced utazi leaves and onion rings.
Ca. 1 min.
Kokkens note: Utazi leaves provide a unique bitter and aromatic flavor that is essential to Nkwobi.

Bevar den gode smag

Opbevaring

Store leftover Nkwobi in an airtight container in the refrigerator.

Genopvarmning

Gently reheat on the stovetop over low heat, adding a splash of water if needed to loosen the sauce. Do not microwave.