It is commonly served with beer, palm wine and malt. In the olden days, Nkwobi was specifically made with bush meats like grass cutter, rabbit, squirrel and antelope.
Nevertheless, Nkwobi can be made with different kinds of meats, but the preparation method remain the same.
Below is the best recipe to make Nkwobi meal.
Ingredients For Making Nkwobi
• 1kg cow foot (beef, chicken, turkey, goat meat, bush meat, or assorted meat)
• 3 ehuru seeds (calabash nutmeg)
• 1 tablespoon edible potash (kanwa)
• 2 tablespoons ground crayfish
• 4 pieces habanero Peppers (atarodo)
• 2 cups akpaka (oil bean)
• 2 medium-sized onions
• 8 pieces utazi leaves
• 3 seasoning cubes
• 1½ cup palm oil
• Salt to taste
Directions For Making Nkwobi
• Cut the meats into medium size pieces, wash and place in a pot. Add salt to taste, 2 seasoning cubes and onions. Then cook till it is very soft and the water is almost dried up.
• Roast the calabash nutmeg in a dry pan or in open flame for 3 minutes then crack, peel and grind into powder. Finely slice the onions into rings and set aside.
• Wash and thinly slice the utazi leaves. Chop or pound the pepper to your taste. Boil the akpaka in some water for 3 minutes or keep it close to fire in it wrapping for a while.
• Now, dissolve the potash in half cup of water and filter it into a bowl and set aside. Heat up the palm oil in a pot for 15 seconds or till it becomes hot.
• Pour the dissolved potash liquid into the hot palm oil and stir steadily until you obtain a thick yellow paste (ncha).
• Then, add the ground calabash nutmeg, crayfish, pepper, remaining seasoning cube, salt to taste and akpaka. Stir very well until all the ingredients are fully incorporated.
• Now, add the already cool meat and simmer for 5 minutes on low heat. That's it, your Nkwobi is ready.
• Garnish the Nkwobi with utazi leaves and onion rings then serve in a traditional wooden plate or otherwise.
• Please share and leave a comment below, and don't forget to give me feedback on how your Nkwobi turned out.