Nkwobi is a spicy delicacy of the Igbo tribe in Eastern Nigeria, which can be described as a very thick sauce, traditionally made with palm oil, blended spices, hot chili and... cow foot!
Well, I'm breaking out of the shell of tradition and culture, and what is cookery correct 😜😜😜
This combo came into my head when I had leftover nkwobi sauce( cow foot version) and boy, was I swooned!! It was wickedly delicious and if you’ve never tried this before, do give it a try, it’s truly amazing.
Today's post demonstrates how you can make and serve nkwobi in a not so traditional way. This way, it can be served as a appetizer, main course or side dish. In this recipe, I kept it simple but you add the traditional add-ins like ugba (oil bean) and utazi.
So, let’s get started…
Shrimps Nkwobi
Ingredients
250g de-veined and cooked shrimps (prawns works wells)1/ Cup Palm oil
1 teaspoon Ground Ehuru (Calabash nutmeg seeds)
1 small Onion
2-3 Scotch Bonnet/Atarodo
1/2 teaspoon Akawun/ Edible Potash or palm ash(ngu) or palm fruit extract or baking soda(yes! baking soda 😀)
1 teaspoon or more Ground Crayfish
seasoning cube to taste (optional)
Salt to Taste
For Garnishing
Sliced Garden egg (I used white ones)
Sliced Utazi leaves (I didn't use)
Red Onions Cut Into Rings. (I didn't use)
Preparation
First, thoroughly clean, then wash and boil the shrimps medium heat. Add enough water to boil, then add some sliced onion if you’re using any. Add seasoning cube to taste. Boil till cooked, then discard the onion.
In small cup or bowl, dissolve the Akawun/Potash or palm ash in a spoons stock from the boiled shrimps. Alternatively, you can just use hot water. You may not succeed in dissolving all of the Potash, some particles will settle at the bottom… Skip this part if you are using palm fruit extract.
In a blender, add the scotch bonnet, crayfish and the ground Ehuru and blend till smooth.
Place another pot, on medium heat or just transfer the boiled shrimps into bowl and place the same pot back on the burner/stove. Add the palm oil, then add Akawun or palm ash mixture gradually, be careful not to add the particles/ residue and be careful not to add too much of the mixture, you’ll need the consistency to be thick and not fluid, stir till it thickens considerably. This is called the Ngo sauce. for baking soda, all you need to do is mix the baking soda with a small quantity of water. Pour into the palm oil and If you are using palm fruit extract, in a pot, heat it and cook till reduced in quantity and thickened.
Now add the boiled shrimps, blended pepper, ehuru and crayfish mix and stir thoroughly.
If you’re using Ugba, add into the pot at this time, stir. Combine thoroughly and leave to cook for few minutes bring off heat. Add some sliced onion, stir well and it’s ready….
Serve hot, garnished with onion rings, sliced garden egg and thinly sliced Utazi leaves.
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