I love Nkwobi and it brings back memories of some beer parlour movement and some corner joint tinz... LOL. The only thing I don't love about my beer-parlour-nkwobi-eating-experience is the native plate it was served in...those people na wayo; you think there's a lot on the plate but you quickly realise you thought wrong!

Now I don't have to go to beer parlours to have my beloved Nkwobi because I can make it myself and  make enough till belle burst! Lets quickly get to the recipe. It's written out and I also have a short video showing how to HERE. Don't forget to SUBSCRIBE for my recipes-it's free!

Nkwobi is simply cow leg inspect palm oil sauce.

Cow Leg
Palm Oil
Utazi vegetable
Calabash Nutmeg (Erhe)
Cameroon pepper

  • Your cow leg should already be cut into byte pieces and washed. Now you set it to boil in a pot adding some onion and Maggi. It is better to use a pressure cooker because cowl can take up to 4 hours before it becomes soft.
  • Make sure when its getting soft you allow the stock dry up so that the cow leg absorbs every spice. It will be yummier!
  • Now we have to make the palm oil paste. Add enough palm oil in another pot, mix your potash with a bit of water then sieve. 
  • Now pour the potash mixture into the palm oil while stirring, you will notice that the palm oil will become thicker and the colour will be bright orange/ slightly yellowish
  • Open up the Erhe, place on a pan or the cooker to get hot for about 3 minutes (till it becomes fragrant) blend then add to the palm oil. Add Maggi to taste, some Cameroon pepper, a bit of salt, enough crayfish and mix together. Make sure you taste it. 
  • Now wash your ugba and add it to the paste. Mix everything together. 
  • Get the cow leg and add to the palm oil paste, when it is totally combined, put it back on the cooker till it heats up. Should not be more than 5 minutes if not the oil will melt and you don't want that.
  • Serve your nkwobi in a plate and garnish with the Utazi leaves and onion should look like what I have below. Utazi is bitter so some people use sparingly by sprinkling on the top of the Nkwobi, while some combine it all.  It's entirely your choice.

Enjoy with a chilled drink! This Nkwobi make sense gan!


  1. Please upload the video its easier for some of us😤

  2. Looks Tasty!

    Please check out my blog

  3. It seems quite easy and my husband loves nkwobi. Just might have to try it for this Easter.

  4. You took your pictures outside and you got the serving dish right, NICE!!!

  5. Hmmmmm looks yummy, will try this but I'll skip the ugba not really a fan. Hope it's not a necessary ingredient. #sisiyemmieblogaddict#

  6. Thank goodness I'm reading this with a plate of poundp and veg soup or the effect on my tummy would be disastrous. All the accusatory rumbling.
    Very close to my mum's recipe. ♡♡♡

  7. Now, I'm salivating oooh. Thanks sis Yemmie for the recipe. My only issue with nkwobi is that it makes me purge.

  8. SISIYHEMMIE oooo!!!!! why u do dis, u haff put confusion in my head cos f dis ur recipe, bia i dnt like ooo, see me salivating here for nkwobi dt i knw how to prepare tho i hv never rily gotten d time to do so, infact i don vex i must recreate my own and send u a picture too *winks* NB: wen u make such dishes abeg invite me as guest judge for tasting

  9. Hello Sisi Yemmie,

    Delicious looking dish. Thanks for sharing. I featured your dish on the CITYTIMES Magazine.


  10. Yummy Yummy Nkwobi. Thanks for sharing.

  11. It looks yummy!! I have to go and look for some potash so I can make mine next weekend. Is there a suitable substitute for potash?

    1. never tasted it before but it looks so yummy.


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