Begin by parboiling the meat with onions, stock cubes, and salt until it becomes tender, a crucial step for the succulence of the dish. 2. In a small mortar (or pot), slice the onions
In a small mortar (or pot), slice the onions and utazi. Some use these during preparation, while others reserve them for decoration.
Boil the ugba for 2-3 minutes to eliminate fermenting bacteria, ensuring a safe consumption experience.
Cook the meat until nearly dry, preventing it from turning into another type of pepper soup. Cut the meat into small sizes and stir to avoid burning.
Dissolve potash in 250ml of water, filtering about half a cup into the pot, creating a base for the dish.
Add palm oil, stirring to form a thick yellow paste ("ncha"), bringing you close to the delicious Nkwobi.
Introduce ugba, salt, a stock cube, and a mixture of utazi leaves, ehu, and peppers into the pot. Add ground crayfish, stir well, and then incorporate the cooked meat.
Allow the dish to cool for 20-30 minutes if the meat is too hot to avoid dissolving the "ncha" and altering the color.
The bitterness of utazi adds a distinctive taste to Nkwobi, achieved by pounding and slicing it.
Stir and serve this delightful Nkwobi, a culinary masterpiece that reflects the rich tradition of Nigerian cuisine.
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