Where To Eat The Best Nkwobi In Nnewi, See Recipe

Nkwobi is an Igbo delicacy made from cow foot (okpa anu) and spiced specially with powdered edible potash, palm oil, red pepper, Ehu seeds, crayfish, onion, stock cubes, salt and garnished with utazi leaves. This delicacy is classist, it is specially reserved for those in the bourgeois class because it is expensive to prepare. It is not peculiar to any community in Igbo land; its ownership can be claimed by virtually every part of Igboland.

One unique thing about Nkwobi is how it is served – it is served in a  shallow wooden mortar and thin slices of utazi and onion rings are placed on top for full enticing effects. The mortar plate is regarded as deceitful, you think there are so many pieces of meat only to find out that it is just a few pieces and it is now finished. Disappointment hits everyone who eats Nkwobi for the first time. And for some, it goes beyond the first time. The tactic behind that plate size is simple, to keep you craving for more. 

Nkwobi is one of the constants in big cities in Nigeria.

In Nnewi Anambra state, Nkwobi is a delicacy served in exquisite restaurants, it can also be seen as a homemade meal in some homes, mostly during occasions, for important guests. Those who can afford it have it prepared any time they feel like eating it.

There are several places Nkwobi is prepared commercially in Nnewi, some are Hajiya at Amuko, CD195, Next Level Bar, and most local bars around Nnewi. 

Reviews and testimonials categorize Banner B’s nkwobi as above and beyond the bar. It is well spiced with no economy to ingredients. Banner B, located at Nnewichi, Nnewi, attracts customers from far and near because of its delicacy. This meal is so small you can almost chew your finger, but it is worth every bite. 

Banner B has been in existence for over 10 years and has consistently kept its customers satisfied with its delicacy. He is well crafted in the art of making Nkwobi as well as other delicacies. And it seems each year counts in the taste of his delicacies.

You can disagree with this conclusion because it is not really a conclusion; it’s more of a deeply considered opinion that is meant to deepen the conversion on nkwobi.

If you live outside of Nnewi or if you would rather cook nkwobi yourself, here’s what you need and how to cook it.

Complete Nkwobi Ingredients

1 kg of Cow foot (cut into sizeable pieces)

3 Ehuru seeds (Calabash Nutmegs)

1 tablespoon of edible potash (Akanwu/Kaun/Keun)

2 tablespoons of ground crayfish

1 cup of palm Oil (Use tin milk for the measurement)

4 pieces of habanero Peppers (Atarodo)

1 medium onion

3 seasoning cubes

Salt to taste

1 medium onion for garnishing of nkwobi

8 pieces of utazi leaves for garnishing of nkwobi.

The pre-preparation process and things to note

Cow foot comes with a thick bone, you can tell the butcher to help you remove the thick bone and scrape out excess hair and dirt from the meat, then cut into medium sizes before taking it home.

Cow foot is tougher than the usual meat you are used to, a pressure cooker can help you cook the meat in no time, to save time and your gas, but you can use charcoal fire to prepare this if you don’t have a pressure cooker.

Edible potash, which is also called akanwa in Igbo, is a very special ingredient in nkwobi sauce, it is what helps to curdle and change the colour of palm oil and it helps to thicken the palm oil for a perfect coating of the meat.

If you add too much edible potash liquid to the sauce, it could change the taste of your nkwobi and also prevent the bitter taste of the utazi; use just a little portion of it to complement the taste.

Why Onion Has Become The “New Gold” In Nigeria  

Ehuru seed or calabash nutmeg is an important spice in the nkwobi recipe; it adds some kind of earthen flavour to the dish. This should not be replaced with the normal nutmeg. The outer covering is tough and the easy way to peel them is by roasting them in a dry pan or in an open fire for 3 minutes before cracking them with your teeth.

You will also need some greenish vegetables like utazi leaf to garnish your nkwobi. Utazi leaf has a very bitter taste, but you need to use it sparingly, you just need a little of it to complement the taste of your meal. If you can’t tolerate its bitter taste, you can substitute it with Uziza leaf, but it’s not bad if you use it.

Onions are also needed for garnishing cooked nkwobi; it is usually sliced into rings and eaten raw.

Your Nkwobi is delicious with or without Ugba, Ugba which is known as oil beans contributes to the awesome flavour of nkwobi dish.

The actual Nkwobi preparation

First, in a medium saucepan heat palm oil for 15 seconds or until it becomes hot. After this, pass the dissolved potash liquid through a sieve; make sure you don’t pour in the residue into the oil.

Stir the oil to prevent lumps as you stir in the potash liquid, you will notice the palm oil beginning to curdle and change into an orange colour.

When the oil has completely curdled and the colour has changed, add the ground ehuru, crayfish, pepper to it and stir well to incorporate.

Now, add ugba and bring in the cooked cow leg into the sauce with 2 tablespoons of the meat stock, stir with a spatula and leave it to cook for 5 minutes on low heat.

Finally, put off heat and dish nkwobi into a traditional bowl, garnish with Uziza leaf and onion rings.

Enjoy nkwobi with a chill glass of juice or bee as you desire.

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