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Nkwobi: The Delicious Igbo Delicacy Recipe

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Nkwobi: How To make The Igbo Delicacy | Fab.ng

Calling all food lovers! Are you a foodie? Are you among those who ask, “What is Nkwobi?” Nkwobi is calling your name. It’s a traditional Igbo dish from the eastern part of Nigeria, made with tender meat bathed in a flavorful broth. Get ready to explore its secrets, its popularity, and, of course, how to make it yourself.

Soon, you’ll discover the exact steps and ingredients needed to whip up this mouthwatering delight. We’ll even delve into different types of meat you can use to personalise your Nkwobi experience.

But before we get there, let me share a personal memory. My first encounter with Nkwobi was an explosion of taste. It was delicious, and yes, quite spicy (but hey, you can adjust the heat to your liking). The version I had featured chicken, but remember, the meat’s your choice.

Now, the ingredients you’ll need to create this masterpiece for 5–10 people…

Nkwobi ingredients for a flavorful feast

  • Protein: You can go classic with 1 kg of chicken or explore bolder options like wild meat, goat, or even cow foot. Go for an assorted meat mix for a taste explosion.
  • 2 Knorr cubes: Add savoury depth and complexity.
  • 10 utazi leaves: This herb brings a unique, peppery kick.
  • 1 teaspoon edible potash: Don’t worry, it’s not what you think. This special ingredient helps tenderise the meat and adds a distinct flavour.
  • 200 ml of palm oil: Rich and flavorful, it forms the base of the Nkwobi broth.
  • 1 cup ugba: These fermented oil palm seeds add a nutty, umami touch.
  • 6 Scotch bonnet peppers: Adjust the amount to your spice preference. They’ll pack a fiery punch.
  • 2 sliced onions: Aromatic and essential for building flavour.
  • 3 ehu seeds (calabash nutmeg): This unique spice adds a subtle aroma.
  • Salt to taste: Don’t forget the final touch. Adjust according to your preference.

With these flavorful ingredients, you’re well on your way to making a perfect Nkwobi.

Step-by-step preparation

Today, we’re making Nkwobi using cow foot, but you can use any meat of your choice.

Cow foot nkwobi

Here’s a breakdown of the steps:

1. Soften the meat:

  • Start by parboiling the cow foot with onions, stock cubes, and salt. Cook for 50–60 minutes until the meat is very tender. Nkwobi and Nigerian pepper soup traditionally use soft, easy-to-chew meats.

Nkwobi Ingredients

2. Prepping ingredients:

  • Slice the onions and utazi leaves. Some add them during cooking, while others use them as garnishes. Both ways are fine.
  • Boil the ugba in a little water for 2–3 minutes to remove any bacteria. (It’s fermented with harmless bacteria, but this step is an extra precaution.)

3. Cooking the Nkwobi:

  • Continue cooking the cow foot until the liquid is almost gone. Stir occasionally to prevent burning.
  • Did I mention that it’s important to cut the meat into small pieces before cooking?

Tips:

  • This recipe uses a mortar and pestle for some steps, but a pot works too if you don’t have one.
  • Nigerian food customs often have long traditions without specific scientific explanations. Embrace the cultural experience.

On to the next steps to create some delicious Nkwobi.

How to make Nkwobi

1. Dissolving the potash: Mix your potash with 250 ml of water, then filter half a cup (around 125 ml) of that mixture into the pot.

2. Creating the “ncha”: Pour in half a cup of palm oil and stir vigorously until you achieve a thick, yellow paste called “ncha”.

oil

3. Flavour fiesta: Once you have the “ncha”, add the ugba, a pinch of salt, a stock cube, and a pounded mix of utazi leaves, ehu, and peppers. Don’t forget two spoons of ground crayfish. Give it a good stir before adding the meat.

ncha

4. Meat and temperature: Keep in mind that hot meat can break down the “ncha” and turn it red. Let your meat cool for 20–30 minutes before adding it.

5. Utazi: Utazi plays a key role with its slightly bitter taste, an essential part of Nkwobi. Add the remaining sliced leaves for texture.

6. Final touches and serving: Give everything a final stir, and voila, your Nkwobi is ready.

Nkwobi: How To make The Igbo Delicacy | Fab.ng

Traditionally, it’s served with boiled white yam, allowing you to enjoy the extra sauce. Another option is serving it in a small wooden container as an evening snack.

With these steps, you’ll be creating authentic Nkwobi in no time. And remember to enjoy the cultural experience behind each ingredient and process.

If you liked this article, read more about food here.

FOOD

How To Make Dry Bofrot At Home

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How To Make Dry Bofrot At Home | Fab.ng

Are you a foot lover? Do you love cooking and trying out new dishes? You would love this hack! Making your own dry bofrot allows you to enjoy this traditional treat comfortably in your home. Here’s a step-by-step guide to transforming your kitchen into a mini boffer bakery:

Gather your ingredients:

  • 4 cups of all-purpose flour—the base for your dry bofrot
  • 1 ½ teaspoons of salt – for a touch of savoury goodness
  • 2 tablespoons of sugar (adjustable to taste)—for a hint of sweetness, customise it to your preference
  • 1 packet (about 2 ¼ teaspoons) of active dry yeast—the magic ingredient that makes your bofrot rise beautifully
  • 1 ¼ cups of warm water (not hot) activates the yeast and brings the dough together
  • 2 tablespoons of vegetable oil (plus more for frying) – keeps the dough moist and helps with frying
  • Optional: Add additional spices like nutmeg or cinnamon – add a personal touch of flavour to your bofrot

Now, let’s get baking!

1. Making the dough

In a large mixing bowl, combine all the dry ingredients: flour, salt, sugar, and yeast. Make sure to mix them well.

Gradually pour in the warm water while continuously mixing with a spoon or your hands. This will turn the dry ingredients into a doughy mixture.

How To Make Dry Bofrot At Home | Fab.ng

Add the vegetable oil and knead the dough until it becomes smooth and elastic. This might take some effort – plan on 5-10 minutes of kneading by hand. If you have a stand mixer, use the dough hook attachment on medium speed to save some time.

2. First rise; let the dough grow

Once you’ve kneaded a smooth and elastic dough ball, place it in a bowl coated with some oil.

Cover the bowl with a clean cloth or plastic wrap. Find a warm spot in your kitchen and let the dough rest there for about an hour. During this time, the dough should double in size.

How To Make Dry Bofrot At Home | Fab.ng

3. Shaping the bofrot

The dough has risen! Now, gently push down on the dough to release any air bubbles trapped inside.

Pinch off small pieces of dough and roll them into balls. The size is up to you, but traditionally, they’re about the size of a golf ball.

4. Second rise (optional) for extra puff

Place the shaped dough balls on a tray and cover them with a clean cloth. Let them rest for an additional 15–30 minutes. This step is optional but can make your bofrot a bit fluffier on the inside.

5. Frying the bofrot—the crispy magic

Heat up a generous amount of vegetable oil in a deep frying pan or pot over medium heat. The oil is hot enough when a small piece of dough sizzles and starts to fry right away when dropped in.

Carefully add the dough balls in batches, avoiding overcrowding the pan. Fry them until they turn a beautiful golden brown colour on all sides, which usually takes about 2–3 minutes per side.

How To Make Dry Bofrot At Home | Fab.ng

Use a slotted spoon to remove the fried bofrot from the oil and drain it on paper towels to absorb any excess oil.

Time to enjoy!

Your homemade dry bofrot is ready to be devoured! You can enjoy them warm or at room temperature. They taste great plain, sprinkled with roasted peanuts for an extra crunch, or dipped in Asaana sauce for a sweet and savoury combination.

Savour the delightful contrast of the crispy, golden exterior and the soft, bread-like interior of your freshly made dry bofrot!

If you like more articles on food, check here.

Watch and learn more here.

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FOOD

Try This Easy Best Banana Bread Recipe

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Try This Easy Best Banana Bread Recipe | Fab.ng

This banana bread recipe boasts a reputation for creating the most delectable and moist loaf, bursting with intense banana flavour. It eliminates the need to settle for a less flavorful version. Many have tried and loved this recipe, raving that it surpasses all others! Toasted or untoasted, this bread is guaranteed to be a crowd-pleaser.

This recipe isn’t just another banana bread contender; it’s a reigning champion! Users have consistently praised its moist texture, delicious taste, and abundance of banana flavour it delivers. This bread has the potential to become your personal go-to banana bread recipe, forever changing your breakfast and snack game.

Now, let’s get into the real business with the banana bread recipe!

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup brown sugar
  • ½ cup butter
  • 2 large eggs, beaten
  • 2 ⅓ cups mashed overripe bananas

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FOOD

Here’s The Best Recipe For Edikang Ikong Soup

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How To Prepare Edikang Ikong Soup | Fab.ng

Edikang Ikong soup is a beloved staple in Nigerian cuisine, renowned for its perfect combination of taste and health benefits. Literally translating to “vegetable soup” in the Efik language, this dish is native to Cross River State in southern Nigeria.

Edikang Ikong stands out as the ultimate source of vitamins. Packed with nutrients, it’s no wonder this soup tops the list when it comes to Nigerian soups. There’s just one catch: Edikang Ikong loses its nutritional value if you store it in the fridge for too long.

Here’s the thing: to fully enjoy the health benefits, it’s best to make just enough for a few days—a week at most. Of course, some people might not mind a slight drop in vitamins, but for those who prioritise getting the most out of their food, this is key.

Now, let’s get cooking! Here are all the ingredients you’ll need to make this delicious and nutritious Nigerian Edikang Ikong soup. The quantity can be adjusted depending on how many people you’re feeding.

Ingredients for Edikang Ikong

This recipe is for a delicious pot of Edikang Ikong soup that 12 people can feed. Here’s what you’ll need:

  • Seafood: A medium-sized stockfish head, 500 grams of dried or roasted fish,1 cup of ground or pounded crayfish
  • Leafy greens: 12 cups of waterleaf, 8 cups of fluted pumpkin leaves (also called ugu)
  • Fats and oils: 2 cups (or 500ml) of palm oil
  • Meat: Meat of your choice (assorted meats are recommended)
  • Seasoning: Salt and pepper to taste, 3-4 Maggi or Knorr cubes
  • Optional extras: 1 cup of periwinkle, 2 tablespoons of ofor or achi, ½ cup of chopped onions

How To Prepare Edikang Ikong Soup | Fab.ng

Tips:

  • In the pictures, you’ll see sliced waterleaf, ugu leaves, 1.5kg of mixed meat (goat and cow liver), pounded crayfish/pepper mix, and periwinkles.
  • Periwinkles are a common optional ingredient. You can buy them pre-cleaned at most Nigerian markets, or skip them altogether if you prefer.
  • For even more detailed instructions, check out the video linked below.

How to prepare the vegetables

Here’s how to prep the leafy greens for your Edikang Ikong soup:

  • Slicing the leaves: You have two options. In Nigerian markets, vendors often pre-slice the leaves for you. But you can easily do it at home using a sharp knife and a chopping board.

  • Washing the leaves: There are two schools of thought here. Some people prefer to wash the leaves thoroughly before slicing them. Others prefer to slice first, then wash. Honestly, it boils down to personal preference.

The reason you should consider slicing your leaves yourself is to ensure they get a good wash to remove any sand or dirt. If you choose to wash before slicing, that’s perfectly fine too. Just be sure to wash the fluted pumpkin leaves (ugu) before slicing, but the water leaves can be sliced before washing.

How to cook Edikang Ikong soup

How To Prepare Edikang Ikong Soup | Fab.ng

Now it’s time to cook edikang ikong soup. Here’s a breakdown of the steps:

  1. Season the meat: Marinate your meat with 1 teaspoon of salt, 2 seasoning cubes, and some sliced onions for added flavour. Let it sit for at least 10 minutes.

  2. Partial cook the meat: Cook the seasoned meat in a pot for about 10 minutes. Then, add some water and continue cooking until the meat is about 70% cooked.

  3. Prepare the stockfish and dried fish: While the meat simmers, clean the dry fish and stockfish by rinsing them with hot water. This helps remove any sand or impurities. Add the cleaned fish to the pot with the cooked meat. If your dried fish has a strong flavour, add it at the beginning of this step.

  4. Add the palm oil: Edikang Ikong soup is known for its rich flavour, and palm oil is a key ingredient. Pour in 1 cup (or about 500 ml) of palm oil. The recipe mentions that 300 ml was used in the video, so feel free to adjust the amount based on your preference.

  5. Simmer and season: Let the mixture simmer for 5–10 minutes, ensuring everything boils together with minimal water remaining. You want a rich, flavorful base.

  6. Add the leafy greens: Now it’s time for the stars of the show—the vegetables.

    Here’s the order:

    • Add the water leaves, stir, and simmer for 3 minutes.
    • Next, add the fluted pumpkin leaves (ugu).
    • Finally, stir in the pounded crayfish/pepper mix, periwinkles (if using), and 1 additional seasoning cube.
  7. Final touches: Give everything a good stir and adjust the seasoning with salt and pepper to your taste. Here’s where you can also add an optional tablespoon of ground ofor or achi for an extra flavour boost. Sprinkle it in a little at a time, then stir and taste it to avoid overpowering the other flavours.

  8. Simmering and serving: Cover the pot partially and simmer for 3-5 minutes. Your delicious Edikang Ikong soup is ready. Enjoy it with your favourite Nigerian swallows, like fufu, semo, wheat, eba, or pounded yam.

How To Prepare Edikang Ikong Soup | Fab.ng

The pictures show a plate of the finished Edikang Ikong soup (vegetable soup) served with fufu.

You can watch the tutorial video here.

For more food content, visit here.

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