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    Victory Amah

      Nkwobi is a local dish of the Igbo tribe. The people of Igbo ethnic group inhabit the eastern part of Nigeria and are one of the largest ethnic groups in Nigeria. This meal is considered a comfort meal and is usually paired with freshly tapped palm wine.

      It is often served in a mortar-resembling hollow plate, it is delicious and creamy. This mortal-like plate gives the meal a traditional appearance.

      The main protein used for the preparation of this delicacy is cow leg but in recent times, people have started introducing other proteins like chicken, beef, or even goat meat.

      The ingredients used for the preparation are; cow leg, wild spinach which is known as okazi, potash, which is known as akanwu, onions, palm oil, salt, seasoning cubes, and fermented African OIlbean seed, which is known as ugba. The fermented African OIlbean seed is usually optional but it adds flavor to the meal.

      The cow leg is first washed thoroughly and put on the fire with just water and onions; at this stage, neither salt nor seasoning is added. Salt thickens cow hyde, it will take longer to soften or not soften at all.

      After it softens a bit, salt and seasoning is then added and the dish is stirred, it is left to boil until the meat is soft enough to even melt in the mouth. It is then brought down from the fire and set aside; the sauce is then prepared while the meat cools down.

      The akanwu and palm oil are the two main ingredients of the sauce. The akanwu comes as a solid or powdery substance, it is melted in hot water and the sand and small stones are sieved off. Another ingredient that is used in place of akanwu is ngwo, which comes in a powdery form and is prepared the same way as the akanwu. The melted akanwu or Ngwo is poured into the palm oil and mixed till it is blended well enough. After the ngwo or akanwu is mixed with the palm oil, the result is usually a thicker light orange paste. A little salt and seasoning is added to the paste and it is heated a bit; at this point, the cook has to be careful with the seasoning because the meat already has seasoning. If ugba is being added, a little is added at this point and the rest is put on top of the already-prepared meal. The okazi leaf is then added and stirred. Okazi leaf is the preferred vegetable for this delicacy but some people also use garden egg leaf; these are leafy greens that could be eaten without passing through fire.

      The meat is now poured into the sauce and stirred. The final result looks like porridge yam. This delicacy is now served in a mortar-like dish, the okazi leaf, raw onions, and ugba are then sprinkled on top.

      The people from the Igbo ethnic group are known for their hardworking nature and hustling spirit, and it is not farfetched that they will like to enjoy themselves after a long day’s hard work.

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