Nigerian · appetizer
Nkwobi (Spiced Cow Foot)
Nkwobi (Spiced Cow Foot) reads salinity 4.8, heat 4.4 and sweetness 4.1 on Palate's 0–10 flavor X-ray — a Nigerian appetizer, about 20 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 5.5 / 10
- Sweet & Fruity — 4.6 / 10
- Sour & Bright — 1.4 / 10
- Bitter & Earthy — 1.6 / 10
- Rich & Fat — 3.1 / 10
- Aromatic & Spice — 5.1 / 10
The measured notes (of 18)
Salinity 4.8 · Heat 4.4 · Sweetness 4.1 · Umami 3.8 · Marine & Briny 3.5 · Allium 3.4 · Richness 2.7 · Warm Spice 2.3 · Fruity 1.8 · Herbaceous 1.8 · Earthy 1.5 · Nutty 1.3 · Floral 1.2 · Sourness 1.2 · Bitterness 1.1 · Citrus 0.6
What's in it (10)
- 2 lbs cow feet and knuckles
- 3 tbsp palm oil
- 1 tsp potash (kaun)
- 1 tsp ehuru
- 1/2 cup utazi leaves
- 2 scotch bonnets
- 1 onion
- 2 tbsp crayfish
- 2 seasoning cubes
- salt to taste
Time & effort: about 20 min · effort: easy
Nutrition (per 100 g, engine-estimated): 113.3 kcal, 4.7 g protein, 4.3 g fat, 14 g carbs
Dietary: Contains meat · Contains seafood — engine-derived; double-check anything allergy-critical.
How it's cooked (4 steps)
- Cook cow feet in seasoned water until fall-off-the-bone tender.
- Emulsify palm oil with dissolved potash until it turns yellow and thickens into a paste.
- Toss the cooked meat in the spiced palm oil paste with ground crayfish, peppers, and onion.
- Finish with shredded raw utazi leaves and serve warm.
Dishes with a similar flavor shape
- Moi Moi (Steamed Bean Pudding) — Nigerian
- Steamed Fish — Jamaican
- Callaloo — Jamaican
- Fried Shrimp Po'Boy with Remoulade — Cajun/Creole · Creole
- Rice-Pot Jambalaya — Cajun/Creole
Keep reading: what salinity, heat, sweetness mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.