Have the butcher remove the large bone from the cow leg and cut the cow leg into small pieces.
Wash properly and place in a pot.
Add water, salt ,chopped onions and seasoning cubes, cook meat until very soft.
Be careful when adding water and salt because you want to have just a small quantity of concentrated stock left in the pot when the cow leg is ready.
Set aside to cool down.
Thinly slice onions into rings, shred utazi and chop pepper for the garnish, set aside.
Pour palm oil into a medium-sized pot.
Add 3 tablespoons of the akanwu (potash) water and stir continuously using a wooden spoon, add more and stir until the oil thickens and the colour changes from red to yellow
Add seasoning cube, ugba, crayfish, ehuru, scotch bonnet and about 1/4 cup of concentrated meat stock and stir well. Taste for seasoning and add salt if needed.
Scoop the cooked cow leg pieces into the oil mix and mix to get the sauce into the crevices.
Place over low heat to just warm through, about 1 minute, stirring.
Dish into bowls garnished with onions rings, scotch bonnet and thingly sliced utazi and serve with any drink of choice
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