Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Crayfish | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Cow feet
- Salt , to taste
- Seasoning cubes
- 1 large onion , chopped
- Ugba (optional)
- Potash
- Palm oil
- Ground crayfish
- Ground Cameroon pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- Sliced utazi leaves
- Sliced onions
Directions
Cut the cow feet into small pieces, and remove all the bigger bones.
Place the cow feet in a pot, along with the salt, seasoning cubes, and chopped onions.
Add just enough water to cover the meat. Simmer until the meat is tender. Add small amounts of water as necessary, but there should be little to no liquid left in the pot once the meat is done.
In a separate pot, boil the ugba separately for just 3 minutes. Drain.
Dissolve the potash in a cup of water, and strain it into a separate pot. Add the palm oil to the potash water, and stir well until thick and yellow.
Add the crayfish, boiled ugba, Cameroon pepper, seasoning cube, and salt to the palm oil mixture. Stir well.
Add your cooked meat, and stir to coat with the palm oil mixture.
Serve in a wooden bowl with toppings of round-cut onions and sliced utazi leaves.