APRON AND PANS - NKWOBI
Ingredients
(Serves 5 - 10 people)
2 kg meat (chicken, wild meat, goat, cow tail, assorted meat)
1 cube of knorr
Utazi leaves
Edible potash (one teaspoon)
Palm oil
Ugba
Onions
Salt and pepper to taste
Preparation
The first step is parboiling the meat with onions, a cube of maggi/knorr and salt. Allow to cook for another fifty to sixty minutes until the meat is completely soft for consumption.
This is necessary because nkwobi as well as Nigerian pepper soup is basically made with very soft meats, just so it is not hard to chew.
Most preparation processes take place in a small mortar, (an African carved hollow wood), but you can use a pot if you are not in Nigeria. This is just how it has been, some of Nigerian food customs have been around for years and we probably haven’t found a credible reason why they should be revoked.
Slice the onions and utazi, then set aside on a plate, some people choose to add these two during the preparation process while others use them for decoration purposes. Either way, utazi and onions should be part of the ingredients used in preparing nkwobi.
Boil the ugba in small amount of water for about 2 to 3 minutes. This technique is hygienic, it helps to eliminate every possible health threat. Note that this ingredient is processed with the help of a harmless bacteria. This is just to be safe. Many Nigerians eat ugba without heating in any way.
Cook the meat till the water is almost dry. This is necessary so you don’t end up with another kind of pepper soup. Stir the cooking meat in the pot to be sure that it doesn’t burn. It is necessary to cut the meat to tiny bits (bite size).
Dissolve the potash in about 15cl of water and filter into the pot. Add about 10 to 15cl of palm oil into the pot, stir to obtain a thick yellow paste (ncha) and you are just few steps away from having a very delicious nkwobi, also add the meat and the ugba, then stir very well.
Add the sliced onions and utazi but reserve a little of both for decoration. The utazi is very necessary because it adds a faint bitter taste which is an integral part of nkwobi and some other Nigerian desserts.
(Serves 5 - 10 people)
2 kg meat (chicken, wild meat, goat, cow tail, assorted meat)
1 cube of knorr
Utazi leaves
Edible potash (one teaspoon)
Palm oil
Ugba
Onions
Salt and pepper to taste
Preparation
The first step is parboiling the meat with onions, a cube of maggi/knorr and salt. Allow to cook for another fifty to sixty minutes until the meat is completely soft for consumption.
This is necessary because nkwobi as well as Nigerian pepper soup is basically made with very soft meats, just so it is not hard to chew.
Most preparation processes take place in a small mortar, (an African carved hollow wood), but you can use a pot if you are not in Nigeria. This is just how it has been, some of Nigerian food customs have been around for years and we probably haven’t found a credible reason why they should be revoked.
Slice the onions and utazi, then set aside on a plate, some people choose to add these two during the preparation process while others use them for decoration purposes. Either way, utazi and onions should be part of the ingredients used in preparing nkwobi.
Boil the ugba in small amount of water for about 2 to 3 minutes. This technique is hygienic, it helps to eliminate every possible health threat. Note that this ingredient is processed with the help of a harmless bacteria. This is just to be safe. Many Nigerians eat ugba without heating in any way.
Cook the meat till the water is almost dry. This is necessary so you don’t end up with another kind of pepper soup. Stir the cooking meat in the pot to be sure that it doesn’t burn. It is necessary to cut the meat to tiny bits (bite size).
Dissolve the potash in about 15cl of water and filter into the pot. Add about 10 to 15cl of palm oil into the pot, stir to obtain a thick yellow paste (ncha) and you are just few steps away from having a very delicious nkwobi, also add the meat and the ugba, then stir very well.
Add the sliced onions and utazi but reserve a little of both for decoration. The utazi is very necessary because it adds a faint bitter taste which is an integral part of nkwobi and some other Nigerian desserts.
Culled and edited.
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