Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Dessert
Cuisine African
Servings 6 People


  • Sauce Pan
  • Glass Mixing Bowl
  • Whisk
  • Rubber spatula


  • 1 Kg Cow Leg Chopped
  • 1 Medium Onion Sliced
  • 1 Tsp Dried Chives
  • 1 Tsp Dried Oregano
  • Tsp Salt
  • Tbsp Salt Petre
  • ½ Cup Palm Oil
  • 1 Tbsp Crayfish Powder
  • 1 Tsp Ground African Orchid Nutmeg
  • A handful of Utazi Leaves Sliced
  • 1 1 Medium Onion (Cut Into Rings For Garnish)


  • Pour the chopped cow leg into a saucepan over medium heat, add sliced onion, dried chives, oregano, salt, water, cover and boil until soft for 60 minutes and set aside.
  • Dissolve the salt petre in water, strain and set aside.
  • Pour the palm oil into a saucepan, add the salt petre mixture and stir until you notice the palm oil starts to curdle and turn yellow.
  • Keep stirring till all the palm oil is thick and yellow.
  • Add the crayfish, chopped chilli, ground orchid nutmeg and stir in.
  • Place the palm oil mixture back on the stove on low heat, add the cooked meat and stir to coat evenly for a minute.
  • Nkowbi ready to serve. Garnish with sliced utazi leaves and onion rings.
  • NB: Make sure you don’t over cook it when you put the palm oil back on the stove, else the palm oil will dissolve back to its oily state.


Keyword Cow Leg, Nkwabi, spicy

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