Nkwobi

Ingredients

Cow foot

2 lbs, cleaned and chopped

Onions

1 large, chopped

Stock cubes

2

Water

enough to cover the cow foot

Palm oil

1 cup

Scotch bonnet peppers

2, finely chopped (adjust to taste)

Ground crayfish

2 tablespoons

Salt

to taste

Utazi leaves

1/2 cup, chopped

Ugba (ukpaka)

1/2 cup, sliced

Uziza leaves

1/2 cup, chopped

Instructions

1. In a large pot, combine the cleaned cow foot, chopped onions, stock cubes, and enough water to cover the cow foot. Bring to a boil, then reduce the heat, cooking until the cow foot is tender, approximately 1-2 hours. Check occasionally and add water if necessary to prevent burning.
2. Once the cow foot is tender, drain the stock and set it aside for later use.
3. In a separate pot, gently heat the palm oil over medium-low heat, being cautious not to overheat it to prevent burning.
4. Add the chopped onions and Scotch bonnet peppers to the pot. Sauté for about 5 minutes until the onions are translucent and fragrant.
5. Stir in the cooked cow foot, mixing well with the onions and peppers to allow the flavors to meld beautifully.
6. Incorporate the ground crayfish, chopped utazi leaves, and salt into the pot. Stir well to combine all ingredients thoroughly.
7. Pour in the reserved stock and let it simmer for 10-15 minutes, allowing all the flavors to blend harmoniously.
8. Finally, add the sliced ugba (ukpaka) and chopped uziza leaves, cooking for an additional 2-3 minutes until the leaves are wilted and fragrant.
9. Serve Nkwobi hot, garnished with additional uziza leaves for a beautiful presentation, as either an appetizer or a main dish.