Nkwobi (spiced cow foot)

Instructions

1. Clean the cow foot, rub it with lemon or salt, and rinse. Put it in a large pot with water, one onion cut into quarters and half the ginger. Bring to the boil, then simmer covered for 1 hour 30 minutes, until the flesh gives way under a fork.
2. Drain the pieces and keep the broth. Remove the largest bones and cut the meat into bite-sized pieces.
3. In a pan, heat the palm oil over medium heat until deeply coloured. Fry the second onion, thinly sliced, and the crushed garlic for 3 minutes.
4. Add the blended fresh peppers, ground chilli, crushed crayfish and ogiri. Fry for 5 minutes, stirring so the sauce reduces and the oil rises to the surface.
5. Add the meat, then 2 or 3 ladles of the reserved broth. Season, cover and simmer for 15 minutes so the meat absorbs the flavour.
6. Check the seasoning, sprinkle with pepper and chopped utazi leaves, and serve hot.