A Nigerian cuisine native to the Igbo people. The recipe usually involves the use of cow meat and other ingredients. This recipe takes a twist and uses goat meat instead.
INGREDIENTS:
● 500g goat meat
● 1 tbsp dried chili
● 1 tbsp all purpose seasoning
● 1 tbsp chicken seasoning
● 1 tsp potash
● 2 tbsp onions
● 2 tbsp minced garlic
● 3 tbsp ugwu leaves
● 2 tbsp uziza leaves
● 1 /2 cup ugba
● 1/2 cup palm oil
● 1 tsp dried pepper
● 1 1/2 cup water
● 1 tbsp crayfish
● 1/4 cup goat meat stock.
PROCEDURE:
1) Rinse your beef and place it in a pot. Add the chopped onions and garlic then steam the beef for 10 minutes. After ten minutes add a cup and half of water, stir it and leave it to boil for another 10 minutes.
2) In a bowl, mix a cup of palm oil and some chicken or beef stock, until you have a thick texture and orange looking potash mix.
3) Add the dried chilli, all purpose seasoning and chicken seasoning to the potash mix. Mix this well together then add the boiled goat meat. Combine the goat meat and the potash mix together.
4) Proceed to add the ugba seeds, and ugwu leaves. Mix this until everything is well incorporated.
5) Garnish the nkwobi with ugwu leaves and round onion slices. Enjoy!
