Nkwobi is the true definition of indulgence — soft, juicy cow tail drenched in a rich traditionally made palm oil sauce and topped with some onions and utazi. With Meat Madam’s hygienically processed cow tail, you get all the flavor, minus the stress.
Let me show you how it's done.
INGREDIENTS:
1kg Meat Madam cow tail, cut and cleaned
1 tbsp potash (akanwu), dissolved in 2 tbsp warm water
½ cup palm oil
2 tbsp ground crayfish
2 seasoning cubes
Salt to taste
1 tsp ground pepper
Sliced onions
soft seasoning
Utazi leaves (for that signature bittersweet aroma)
1 tsp ehuru (calabash nutmeg), roasted and ground (optional but recommended)
INSTRUCTIONS:
1. Boil the cow tail with salt, cubes, and sliced onions until tender.
2. In a bowl, pour in the palm oil. Add the clear part of the potash water (avoid sediments) and stir continuously until it forms a thick yellow paste.
3. Add ground crayfish, ehuru, and pepper to the palm oil paste. Mix well.
4. Add your boiled cow tail pieces and coat thoroughly with the mixture.
5. Sprinkle in chopped utazi leaves for aroma.
6. Serve warm in a traditional wooden bowl if you have one.
This dish is perfect for a cool evening snack whilst seeing your favourite show and sipping some chilled juice.
It is easy to make, as long as you use the rights ingredients. If you want to recreate this delicious traditional meal in your kitchen, start by getting a pack of Meat Madam's cow tail. It is fresh, clean and hygienically packaged so you and your loved ones can enjoy only the best.
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