Lots of savoury meat for your indulgence!
- Goat or Cow leg, one kilo
- Palm Oil, 2 cooking spoons
- Fresh Utazi leaves, 1 small bunch, chopped
- Ground Crayfish, 1 tablespoon
- Dry pepper, 2 to 3 tablespoons
- Onion, 1 big bulb, sliced
- Potash (Akanwu), 1 small piece
- Seasoning, 2 cubes
- Salt to taste
- Wash the meat well and cut into bite-size chunks.
- Cook the meat with salt, onion, and a cube of seasoning. You may also add a little water. Allow to cook well for 45 minutes to 1 hour.
- Ensure the meat is very soft and dry with little water left.
- Next, mix the dry pepper, onions, crayfish, salt, and seasoning with a little warm water. Stir well.
- Heat the palm oil in a separate pot over medium heat.
- Dissolve the potash in about 15cl of water. Strain off the liquid and add to the oil. Filter away any sediments.
- Stir the oil and the potash until a thick, yellow paste is formed.
- Now, add the boiled meat chunks and stir again. Follow this with the mixture of pepper, onion, crayfish, and seasoning. Stir again, cover the pot, and allow to simmer for about five minutes.
- Serve in bowls or wooden mortars (as it is traditionally done).
- Garnish with fresh utazi leaves and sliced onions and your Nkwobi is ready.
- Enjoy Nkwobi with a chilled drink.