Igbo Nkwobi (Spicy Cow Foot)

Ingredients

• 2.5 lbs cow foot, cut into pieces
• 1 onion, halved
• 2 stock cubes
• 3/4 cup red palm oil
• 2 tsp potash (kaun/akanwu), dissolved in 3 tbsp water and strained
• 2 tbsp ground crayfish
• 1 tbsp ground ehuru (calabash nutmeg)
• 1-2 tbsp ground dried chili, to taste
• 1 small onion, thinly sliced, for garnish
• 1/4 cup chopped utazi or spinach leaves, for garnish
• Salt to taste

Before you cook

• Have your butcher cut the cow foot into manageable pieces if it is not already cut.
• Dissolve the potash in the water, let it settle, then pour off the clear liquid and discard the sediment.
• Thinly slice the garnish onion and set aside in cold water to crisp.

Steps

1. Place the cow foot in a large pot with the halved onion and cover generously with water.
2. Bring to a boil, skim the foam, then cover and simmer for 2 hours, or until a piece pulls apart easily.
3. Drain the cow foot, reserving 1/2 cup of the cooking liquid, and set the meat aside.
4. Warm the palm oil in a wide pot over medium heat until it loosens.
5. Stir in the strained potash water and keep stirring for 2 to 3 minutes until the oil thickens and turns pale yellow.
6. Crumble in the stock cubes and stir to dissolve.
7. Add the crayfish, ground ehuru and ground chili and stir for 1 minute.
8. Pour in the reserved cooking liquid to loosen the sauce slightly.
9. Add the cooked cow foot and toss until every piece is coated in the thickened sauce.
10. Simmer for 5 minutes so the meat takes on the flavor.
11. Taste and adjust the salt and chili.
12. Spoon into a serving bowl and top with the sliced onion and utazi leaves before serving.