Nkwobi is the Igbo name for spicy goat legs cooked andserved in a rich chilli gravy, a delicacy considered as one of the special gifts amongst South-Eastern part of the country. However, when preparing nkwobi, pepper can be used as will suit the eater’s taste. It is traditionally eaten unaccompanied as a single dish. It comes with two varieties; either with cow leg or goat leg. Some people lace it with ugba, stock-fish and plenty of onions which makes the price higher but more delicious.
Limbs only of one goat
Palm oil (two cooking spoons)
Edible potash (Akanwu)
Ground hot peppers
One onion (chopped into tiny bits)
Blended crayfish (one cooking spoon)
Lemon juice (one cooking spoon)
A native bitter leaf, Utazi
The goat legs should be de-hoofed and thoroughly washed, using a sponge and lukewarm water. Then chop the meat into small pieces, preferably cubes, and rinse once more. Rub in the lemon juice. Put the meat into a large pot, season lightly and cook on moderate heat for about 45 minutes.
When the meat is tender pour out into a bowl with some of the stock.
Place a clean pot on the cooker and add the palm oil. Warm it slightly then add in the edible potash and cover for a minute. Stir the oil and the potash vigorously until a thick mash is formed. Add some water to dilute. Stir in the mixture of peppers, onions, crayfish and seasoning, cover the lid and let it simmer for about three minutes.
Wash the utazi leaf in a warm water then chop into tiny bits. Add the utazi into the boiling gravy; too much utazi will give the nkwobi a funny taste so add this condiment carefully.
Allow the entire mixture to simmer for 5 more minutes. (Another option is to simply withhold the utazi and onions and serve it sprinkled on top of the cooked nkwobi).
Put the goat legs into serving mortars or traditional earthenware bowls and pour in the hot mixture.
Nkwobi should be nicely set out alongside chilled palm wine or any cold drink. Invite friends and family to enjoy this culinary delight.