Nkwobi and Ugba

May 10, 2014 by Nonye Ben-Nwankwo 

   

 

Nkwobi and Ugba
| credits: File copy

Nkwobi originated from the Eastern part of the country but now, the dessert has become so popular and a favourite of so many people in different parts of the country.

Majorly prepared with cow meat and local spices, nkwobi has become a culinary delight.

On its own, nkwobi is tasty but when ugba (oil bean seed) is added to it, it becomes absolutely mouth-watering.

Ugba is an important and even cheap source of protein for people whose staple foods are deficient in proteins.

Men and even women see Nkwobi as a big deal and a form of enjoyment that can only be eaten at restaurants. It is even a favourite in the menu list of restaurants.

But who said you cannot ‘enjoy’ it at home?  Even before now, Nkwobi was eaten during traditional ceremonies but that concept has changed. Most people sit down in the comfort of their homes to eat nkwobi and ugba; it is very easy to prepare.

Ingredients

-Cow leg, washed and cut into pieces

-Pepper, ground

-Potash, ground

-Salt to taste

-Palm oil

-Onions, chopped

-Crayfish, ground

-Ugba

-Utazi, sliced

-Ehuru, ground

-Seasoning

Preparation

-Spice and season the cow leg. Add salt, onions and cook, preferably with pressure pot, until very soft and tender. Allow to cool.

-While cooking the meat, make the sauce for the dish.

-To prepare the sauce, dissolve the potash (akanwu) in a small bowl of water and stir until the potash is fully dissolved.

-Heat palm oil and gradually pour the potash mixture into the oil and stir. Ensure there are no lumps in the mixture.

-Keep stirring until the oil turns bright yellow and thickens.

-Add the ugba, pepper, crayfish and ehuru to the sauce.

-Then add all the contents to the already cooked cow leg and stir the mixture very well. Allow to simmer for two minutes.

Serve in local plates.

Garnish with sliced onions and sliced utazi leaves.

Serve with chilled drinks.