There are very few things that cold Nigerian Palm wine doesn’t go with, however Nkwobi and Palm wine is a match made is yummy heaven!
For those of you that don’t know what palm wine is, here is a link to the Wikipedia page, your welcome!
The first time I made Nkwobi it tasted too good that it actually tasted like rubbish! 😩Let me explain, I added a ton of cray fish and was generous with the oil. I used extra seasoning cubes and even added stock fish, several kinds of leaves! Huge sigh! Sometimes in life we add too many ingredients that are not needed and end up with a hot mess. It was nice enough, but it wasn’t authentic. There are some Nigerian classics that you don’t just mess with. With this I find that less is more. Don’t worry about how un-glamorous the ingredients are just stick to the script and it’ll come out awesome!
They key to getting this right is to cook your Cow leg till it’s soft as possible. It took me two hours to get it soft enough. You can use a pressure cooker to boil the Cow leg if you have one. It will certainly make it cook faster. Turkey Nkwobi is also a really lovely variation that is worth trying.
If you live in a location where you can’t get Kaun or don’t have any to hand, substitute with a little baking soda (NOT baking powder).