How to Make Nkwobi
By James Hughes
Ingredients for Nkwobi
CowlegSliced ugba (oil bean)Sliced utazi (bitter native vegetable leaves)Ground pepper (black, red)Ground potashSalt, palm oil, chopped onions, ground crayfishGround “ehuru”/efuruSeasoning cubesMethod for Making Nkwobi
To make the sauce for Nkwobi, first of all dissolve some potash into about a cup of water. Gently heat up some palm oil and pour the dissolved palm oil a little at a time. After a while, the palm oil in the pot begins to turn bright yellow and then it thickens.Continue to add the potash water and stir until you get a thick yellow sauce to your preferred consistency. For a richer taste, you can use meat stock in place of water. Just ensure that it is cool before you attempt to dissolve potash in it.Cut the cow leg into piece and season with salt and onions. Cook till tender, then leave to cool.Add other ingredients like the ugba, ground pepper, crayfish and ehuru to the sauce. Stir properly until all ingredients are well blended together.The final stage is adding the cow leg, seasoning and salt. Allow to simmer for about three to five minutes.After it is brought down from the fire, garnish by sprinkling the utazi and thinly sliced onion rings.Discover more from NewsBreakers
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