It’s February, the love month featuring on the blog will be side dishes, finger foods and meat dishes ideal for easter Sunday when most families come to together. Orthodox by birth, can’t get lent season out of my system.
I also don’t want to be caught napping like in December when I had little time to get the recipes out on time.
March will feature foods ideal for breaking fast because Ash Wednesday is on the 5th, so February is all about side dishes ideal for guests who have just finished a 40 day fast walking in the foot steps of their Lord 🙂 . Naturally Valentine week will feature something special for couples, so sit back relax and allow Clara’s Corner add variety to your meal times 😉 .
Nkwobi is an Ibo meat dish as far as I know. Made with lots of spices, it certainly is delicious and will make great side dishes at family events. I learnt to make it from my Anty Azuka ( me namesake 🙂 ) a great cook that Aunt of mine!.
Errr…I don’t know the name of most of the spices, I simply asked the spice seller to mix it for me, though I had an idea of what it should smell and taste like, the spice seller tried her best to teach me the names but I forgot :-D, thr spice mix came out great so every one’s a winner..hehe.
Let’s get to the process of making this spicy delicious meaty dish, remember you can simply double up all the ingredients.
Ingredients : ( serves 4 )
2 large cow legs
1 tablespoon ground Nkwobi spices (got mine mixed for me in Oyingbo)
1 cup thinly sliced Ugba
1/2 cup stockfish torn in bits
2 cooking spoon of palm oil
1/2 teaspoon of akanwu (potash)
3 fresh atarodo
1/2 teaspoon dry Cameroon pepper
2 Maggi crayfish cubes
1 medium red onions
5/6 Utazi leaves -for garnish
Salt to taste
Wash the cowleg thoroughly, cut into tiny bite sizes, season with 1 Maggi crayfish cube, Cameroon pepper and salt to taste. Boil until meat is soft, about 2-3 hours, preferably use a pressure cooker.
In the last 30 minutes of the cooking meat, add the stockfish bits.
Once meat is cooked turn off heat, remove meat from the pot, retain meat stock.
In a motar, pound fresh atarodo ( pepper ), then dissolve potash with 1/2 cup of mildly hot water.
Add it to the motar with the pepper. Mix, then stir in palm oil. Continue mixing until a smooth creamy paste is formed.
Add the Nkwobi spices and the Maggi crayfish cube, stir.
Add the meat, stockfish and Ugba and meat stock (just enough to make the sauce juicy not watrey, about 1 cooking spoon will do)
Incorporate all the ingredients properly, check for salt. (Most likely won’t need)
Dish into bowls, add sliced onion rings, garnish with thinly sliced Utazi leaf.
Azu 🙂 .
*Tips: Don’t add salt directly to the creamy palm oil sauce otherwise it will break up and become loose. Either season the cowleg properly and use its stock or add the salt to the dish last.