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4 Serves
61 Mins
Clean the cow foot thoroughly and place it into a pressure cooker with water, salt, and onion. Cook until the meat is extremely tender, which typically takes about 30-40 minutes.
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NigerianVitamin K
32 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
13 µg / 400 µgCalcium
47 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
12 mg / 420 mgPhosphorus
18 mg / 1,250 mgPotassium
83 mg / 4,700 mgSodium
586 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
8 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
5 gAlcohol
0 g
In a small bowl, dissolve the potash in a little water and strain it to remove impurities. In a separate mixing bowl, combine the palm oil with the potash water, whisking until the mixture thickens and changes color to a creamy yellow.
Stir the cooked cow foot into the thickened palm oil sauce. Add the seasoning sauce, ground pepper, and any additional spices, then toss well to coat the meat evenly.
Serve the Nkwobi immediately while hot, garnished with sliced onions and fresh pepper if desired.
111
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g12
g
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Nigerian