Nkwobi is a delicious African food that that you are sure to love. Nkwobi comprises of different kinds of meats of your choice. Nkwobi is easy to prepare.
2kg Meat (assorted meat, chicken, wild meat, goat, cow tail)
1-handful Utazi leaves
1-teaspoon edible potash (kaun)
1 cup Ugba
1 teaspoon ground Calabash Nutmeg (Ehu)
Seasoning (Jumbo Chicken Stock Powder)
Salt (to taste)
Slice the two medium onions in a plate. Cut, wash, and boil the meat with some onions, seasoning, salt and enough water, allow the meat to boil until the meat is completely soft (easy to chew) and the water is almost dry.
Slice the Utazi and put the powdered potash in a bowl and add small quantity of water about 4 tablespoons. Stir continuously, then pass the mixture through a fine sieve and set the liquid aside. Pound the pepper with a mortar and pestle. Grind the crayfish.
Boil the Ugba in a pot for 2 minutes and set aside.
Pour the red palm oil in a clean cooking pot and add the potash liquid into the oil. Stir the mixture continuously, until the red palm changes from red to yellow and starts thickening.
Add the ground pepper, Ugba, ground crayfish, ground Ehu, seasoning, and salt to taste. Stir all the ingredients together with the palm oil. Now add the boiled meat into the palm oil mixture and mix all thoroughly until all the meat covered in the palm oil. (If the meat is too hot, leave for few minutes to cool before adding). Stir continuously to make sure the meat does not burn. Turn off the heat, when the meat is well heated.
Most preparation of Nkwobi is done in a small traditional wooden mortar or you can use a brown ceramic bowls to get the traditional effect. If you don’t have any of these, you can use a pot.
Now, turn in a plate and garnish, add with the sliced onions and sliced Utazi leaves. This African food is best served with palm wine, but in the absence of palm wine, chose a chilled drink.