If you have never eaten the famous Ibo delicacy Nkwobi then you have surely been missing out on one of lives greatest pleasures. The problem really is that it is a dish that was kept the secret preserve of a handful of women from the old Anambra State. In the last few years however Nkwobi has been discovered by many Nigerians and is becoming hugely popular across the country and the continent. What may have stopped from finding this dish is the fact that you may only find it in a few restaurants and maybe not one of the places you would not care to be caught dead in. So for your enjoyment we bring you today how to prepare and enjoy Nkwobi at home.

-Limbs only of 1 goat or cow
-Palm oil (2 cooking spoons)
-Edible potash (Akanwu)
-Ground hot peppers
-1 onion (chopped into tiny bits)
-Blended crayfish (1 cooking spoon)
-Lemon juice (1 cooking spoon)
-A native bitter leaf, Utazi

Method of preparation:
The goat or cow legs should be de-hoofed and thoroughly washed, using a sponge and lukewarm water. Then chop the meat into small pieces, preferably cubes, and rinse once more. Rub in the lemon juice. Put the meat into a large pot, season lightly and cook on moderate heat for about 45 minutes.
When the meat is tender pour out into a bowl with some of the stock.
In a separate bowl, combine the pepper, chopped onions, crayfish, salt and seasoning. Add warm water and thoroughly mix.
Place a clean pot on the cooker and add the palm oil. Warm it slightly then add in the edible potash and cover for a minute. Stir the oil and the potash vigorously until a thick mash is formed. Add some water to dilute. Stir in the mixture of peppers, onions, crayfish and seasoning, cover the lid and let it simmer for about three minutes.
Wash the utazi leaf in a warm water then chop into tiny bits. Add the utazi into the boiling gravy; too much utazi will give the nkwobi a funny taste so add this condiment carefully.
Allow the entire mixture to simmer for 5 more minutes. (Another option is to simply withhold the utazi and onions and serve it sprinkled on top of the cooked nkwobi).
Put the goat or cow legs into serving mortars or traditional earthenware bowls and pour in the hot mixture.
Nkwobi should be nicely set out alongside chilled palm wine or any cold drink. Invite friends and family to enjoy this culinary delight.

Let us note that Nkwobi is best served with chilled Palm Wine. And although a lot of people are skeptical about drinking the local brew, Palm wine does have its health benefits. Find out here.

Health Benefits Of Palm Wine

It is not thoroughly bad to drink palm wine provided you are not drinking the “chemicalized or adulterated” type - that is, palm wine whose taste has been enhanced with artificial sweeteners. Some eye doctors and optometrists say as yeast is good for the eyes, likewise palm wine helps in enhancing sight, but with a word of caution; Fermented palm wine should not be taken as it contains high quantity of alcohol which is detrimental to organs of the body like liver, kidney and eyes. Palm wine has many benefits that differ if consumed fresh or fermented.
Among other benefits, it is high in amino acids, potassium, magnesium, zinc, and iron and has some vitamin B1, B2, B3, and B6.Unfermented palm wine contains good amount of yeast, though there are other formulated yeast tablets. It is beneficial to the body. Other preventive measures that must be observed when considering drinking palm wine to enhance the sight is that it must not be the adulterated type.

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