4 Serves
122 Mins
Clean the cow foot thoroughly and place it in a large stock pot with water, salt, and onion. Boil until the meat is extremely tender, which takes about 80 minutes.
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Vitamin K
17 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
43 µg / 400 µgCalcium
27 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
60 mg / 420 mgPhosphorus
186 mg / 1,250 mgPotassium
245 mg / 4,700 mgSodium
1248 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
32 µg / 55 µgFiber
5 g / 28 gSugar
2 g / 50 gSaturated Fat
31 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
34 gAlcohol
0 g
In a separate bowl, dissolve the potash in a small amount of warm water and strain it to remove impurities.
In a large pot, combine the palm oil and the potash mixture, stirring vigorously until the oil thickens and changes color to a creamy yellow.
Add the cooked cow foot, ground spices, and hot sauce to the thickened oil mixture. Toss well to coat every piece thoroughly.
Garnish with sliced onions and serve immediately alongside a chilled glass of palm wine.
25
g95
g20
g
Yemeni
