18 December 2011

COW LEG NKWOBI - the abroad style!

There are days when a friend from far away calls to say they will be visiting. Most times we rack our brain, thinking of what to offer these visitors. At the end of the day, we still go along with rice. C’mon, a friend won’t travel that distance just for you to offer  the same thing they've been eating. We have to be creative at times in the kitchen. Prepare a meal that will make them feel welcomed, loved and cherished.
Your food says a lot about you. It can portray more than you can ever imagine and please don’t be stingy when it comes to food. Me for one, I love to entertain my family/friends/visitors… For those of us living abroad, it could be hard because there are no varieties of foods stuff available except if you managed to bring things from back home. Today, I will be sharing the cow leg nkwobi recipe.
For those of us expecting loads of friends this Christmas, this could be the touch you are looking for.

uncooked cow leg
·      3 Knorr cubes
·      A bulb of onion
·      Potash (akawu)
·      Abacha
·      Ugba
·     palm oil
·      Salt
·      Pepper
·      Crayfish
·      Cow leg

cooked and scraped cow leg


·      Spice the cow leg with 2 Knorr cubes and a pinch of salt
·      Cooking the cow leg until done, soft and tender (I usually cook mine a night before because it takes longer time to cook).
·      Remove the cooked cow leg from the pot leaving the water behind
·      Scrape out the meaty parts, cut into smaller pieces, plate them and set aside
·      Blend the crayfish and pepper: set aside
·      In a sieve, put in a small portion of abacha
·      Boil water and pour on the abacha so as to moisten and soften it
·      Set aside to cool
·      In a small soup bowl, put in the potash and add the boiled water
·      Use a tablespoon and stir the potash to aid melting
·      In a frying pan, put in the ugba and fry so as to dry the water

·      In a clean medium pot, put in the processed cow leg, the abacha and ugba
·      Add in the blended crayfish and pepper
·      Add a cube of knorr
·      Then add about 2 to 3 soup spoons of the water from the cooked cow leg
·      Add a soup spoon of red oil (you can add more to your satisfaction)
·      Put the pot on a gas-low heat
·      Use a wooden spoon, stir in the potash until the colour of the red oil changes
·      Continue to stir until the mixture has blended.
·      Serve hot!  
Nkwobi ukwu efi

recently made this, chopped the cow leg smaller and added more ugba.

I hope this helps.
Happy Sunday y’all.
Your comments would be appreciated.
Stay blessed!


  1. Amazeballs. I want. But how do u source these foodstuffs in the UK?

  2. Thanks @Zitera. I buy the cow leg from the meat shops for £2, but the ugba and abacha am not sure where one can buy them. Maybe in some African shops. Am still using the ones momsie brought for omugwo.

    One can still make it without those!

  3. Woow Belle! I am going to need your help for us non-Nigerians in terms of what exactly the ingredients are. Do share because I would love to learn about it!

    1. Adhis, thanks for your comment. I am here whenever you are ready.

  4. I want to try it out but i dont know what kind of vegetables to use as a substitute for ugba and abacha.Also can you tell me what kinds of vegetables these are and what is potash(would it be what yorubas refer to as kaun)?

  5. Hi there,i would love to make this recipe but i dont know what kind of vegetables abacha and ugba are.Any suggestions for other vegetables i can use as there are no african stores close by to where i live.Also will potash be what yorubas refer to as kaun? thanks

    1. Hey Lola, abacha is made from cassava {https://www.google.co.uk/search?q=cassava&rlz=1C5MACD_enGB507GB507&source=lnms&tbm=isch&sa=X&ei=hMacUfL3FfPz0gWjx4Eg&ved=0CAoQ_AUoAQ&biw=1260&bih=638}.Nigerian ugba you can find out what it is here -->https://www.google.co.uk/search?q=nigerian+ugba&rlz=1C5MACD_enGB507GB507&source=lnms&tbm=isch&sa=X&ei=xMWcUcLJBqrQ0QWik4FI&ved=0CAoQ_AUoAQ&biw=1260&bih=638#imgrc=_

      you can't substitute them with any other thing, but you can make the nkwobi without them two and it will still be perfect. and yes, potash is what yorubas refer to as kaun.

      Thanks for your comments.

  6. Pls,what type of pepper did u use,is it habanero?

    1. Hey Omolara, thank you for stopping buy. I used scotch bonnet pepper.

  7. Your blog is really cool.I simply love it. but was wondering if potash is of any nutritional benefit.

    1. Thank you, Anony. Seriously I don't know the benefit but I would research on it. Google is our friend!

  8. I had to google this meal when my fiance told me his brother was eating it with family members. I'm a full-blooded yoruba girl and he's delta ibo so lately I've been getting more familiar with the meals from his side (God help me as they are tooo much..lol). Anyway the issue is I don't know what type of pepper is scotch bonnet cos I live in Nigeria and I hardly hear people use that term. Is it ata rodo, ata lilo, cameroon pepper or neither? Pls clarify this for me. Thank You. Oh! I loved the way you outlined the steps; they are very easy to follow. God bless you

    1. Hello Bambi,thanks for stopping by. Scotch bonnet is ata rodo but u can use Cameroon pepper as well, they all add flavour to the dish, hope u can take the heat.
      Thanks ever so much for the comment. Have a blessed day!

  9. do i use dried pepper or the fresh one please?

    1. any will do but I personally prefer fresh pepper. Sorry for the delayed response. Thanks for visiting my blog.

  10. Hello...Do i just put the potash like that or do I first dissolve it in water?

    1. Hello Lolly, thanks for your comment. Just add boiled water on it.