COW LEG NKWOBI - the abroad style!

There are days when a friend from far away calls to say they will be visiting. Most times we rack our brain, thinking of what to offer these visitors. At the end of the day, we still go along with rice. C’mon, a friend won’t travel that distance just for you to offer  the same thing they've been eating. We have to be creative at times in the kitchen. Prepare a meal that will make them feel welcomed, loved and cherished.

Your food says a lot about you. It can portray more than you can ever imagine and please don’t be stingy when it comes to food. Me for one, I love to entertain my family/friends/visitors… For those of us living abroad, it could be hard because there are no varieties of foods stuff available except if you managed to bring things from back home. Today, I will be sharing the cow leg nkwobi recipe.

For those of us expecting loads of friends this Christmas, this could be the touch you are looking for.

uncooked cow leg

INGREDIENTS

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·      3 Knorr cubes

·      A bulb of onion

·      Potash (akawu)

·      Abacha

·      Ugba

·     palm oil

·      Salt

·      Pepper

·      Crayfish

·      Cow leg

PREPARATIONS

cooked and scraped cow leg

Abacha

Ugba

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·      Spice the cow leg with 2 Knorr cubes and a pinch of salt

·      Cooking the cow leg until done, soft and tender (I usually cook mine a night before because it takes longer time to cook).

·      Remove the cooked cow leg from the pot leaving the water behind

·      Scrape out the meaty parts, cut into smaller pieces, plate them and set aside

·      Blend the crayfish and pepper: set aside

·      In a sieve, put in a small portion of abacha

·      Boil water and pour on the abacha so as to moisten and soften it

·      Set aside to cool

·      In a small soup bowl, put in the potash and add the boiled water

·      Use a tablespoon and stir the potash to aid melting

·      In a frying pan, put in the ugba and fry so as to dry the water

DIRECTIONS

 

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·      In a clean medium pot, put in the processed cow leg, the abacha and ugba

·      Add in the blended crayfish and pepper

·      Add a cube of knorr

·      Then add about 2 to 3 soup spoons of the water from the cooked cow leg

·      Add a soup spoon of red oil (you can add more to your satisfaction)

·      Put the pot on a gas-low heat

·      Use a wooden spoon, stir in the potash until the colour of the red oil changes

·      Continue to stir until the mixture has blended.

·      Serve hot!  

Nkwobi ukwu efi

recently made this, chopped the cow leg smaller and added more ugba.

I hope this helps.

Happy Sunday y’all.

Your comments would be appreciated.

Stay blessed!