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Goat’s Feet Nkwobi

The first time I ate this dish was after the first time I made it and it really is love at first bite. I have seen this recipe used mostly for cow’s feet but when I eat cow’s feet it doesn’t agree with me at all and it closes my chest and I can’t breathe because it is so fatty.

If I eat goat’s feet it doesn’t bother me at all and I really love it. I washed and added 3 goat’s feet and added it to the pressure cooker with 4 cups of water, 1 bullion cube, 3 dashes of maggi or knorr aroma and 2 cloves of garlic crushed with half of 1 onion or shallot.

I closed the lid and waited for the button to pop up and turn on the timer for 30 minutes. When time was up I opened the lid to check my goat’s feet. It wasn’t quite ready so I added 1/2 cup of more water, let the safety button pop back up and again set timer for 30 minutes. I turned off the burner and let the pressure escape for the second time and then I was ready for next step. This also can be done in an instant pot or other multi functional cookers on the pressure cook setting. You can use this instead of stovetop pressure cooker and make sure it is on sealing position.

I added 1 big pinch of ugba to 1/2 cup of water to soak in a bowl and rinsed it 3 times and set it aside. In a small pot I added 1 cookingspoon of red palm oil. I used I pinch of baking soda in 3 tbs of water and disolved it then added it to the red palm oil and stirred until it became orange.

I added grated nutmeg or ehru (it is African nutmeg not Indian or Caribbean), 1 pinch each of dawadawa, crayfish and stirred. I would add either 1 habenero or scoth bonnet that I would crush or I would also use 1 pinch of red chili powder too if I did not feel like I added one of those chilies that I had crushed earlier. I stirred again and added 2 pinches of bitter leaf and the ugba I had drained after soaking.

I would finally add my cooked goats feet to the pot and stir to combine and add the stock from the goat’s feet and cooked it on high until it reduced and the sauce started to thicken. I cut the other half of the onion or shallot in to tiny rings and place them on the nkwobi.

I covered it and waited 10 minutes to enjoy it with some fufu.

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