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How to Make Nkwobi Jollof

by on January 31, 2016
 

I’m a  fan of fusion and merging but you already know that. This dish is the result of a night out with M of OmNomLagos at the  SAOCafe in Lekki 1, Lagos. Can I just say I  love SAOcafe? It is a beautifully designed space.

Before I went there, two friends on separate occasions in the space of a single weekend raved about the Nkwobi leaving me no choice but to make it a priority.

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Before I ever ordered the Nkwobi, I knew two things. That 

  1. I wouldn’t be able to finish the bowl, therefore doggy bag; and
  2. I would make some Jollof rice with the leftovers

Nkwobi, Isiewu, gizzards, stews with tripe etc are Nigerian nose-to-tail eating. And boy, these dishes totally slay. The combination of meat and spices, beautifully cooked to play on the textures is everything. So what is Nkwobi? Nkwobi is a dish of cow foot cooked in a spicy palm oil paste. It is normally served in a shallow wooden bowl that reminds me of a mortar but…. Fresh rings of red onions and Utazi, a bitter herb are often used to garnish it.

I already had Nkwobi, and left over Jollof Rice. Here’s what I did – 

Cut up the Nkwobi into bite-sized pieces. Heat up in a pan with a little oil.

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When hot, add Jollof rice, the Nkwobi sauce, thinned with a little water if necessary. Let cook on medium heat, stirring till the mix is hot all the way through. Check for salt and adjust if necessary.

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Finish with a chiffonade (or shredded) scent leaves. Serve in the traditional dish or how you like.

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It was lovely. The chewy, crunchy texture of the cow leg, the spice, the Jollofffffffffffffffff, everything was yum. Definitely one to make again. 

What do you think?