Nkwobi Salad Delicacy (Eastern Nigeria)

Ingredients :

  • Cow foot – 2kg (cut into sizeable pieces)
  • Utazi keave – 1 medium heap
  • Palm Oil – 200ml
  • Potash – 1 tablespoon
  • Calabash Nutmeg(Ehu) – 1 teaspoon
  • Crayfish (Groud) – 2 tablespoons
  • Fresh Pepper – 3 medium
  • Onion – 1 medium size
  • Knor cubes x 2
  • Salt – To taste



Wash and put the cow foot chunks in a pot. Add the stock cubes (crushed) and the chunks of onion.

Add a small quantity of water and start cooking at medium heat till well cooked. Add just enough water to prevent burning as you cook. There should not be any stock (water) in the pot when the meat is done. While the meat is cooking, pour the palm oil into a clean dry pot. Pour in the potash mixture (sieved) into the oil. Stir with a wooden spatula as you pour the potash. You’ll notice the palm oil begin to curdle and turn yellow. Keep stirring till all the oil has turned yellow.

Add the ground crayfish, pepper and ehu seeds. Stir very well till they are all incorporated.

When the meat is done, add salt, stir and cook till all the water has dried. Add the well done cow foot to the palm oil paste and stir very well with the wooden spatula. Put it back on the stove/cooker and heat till the Nkwobi is piping hot, stirring all the time to make sure it does not burn.

To prepare the garnish, cut the onions into rings and cut the utazi into long thin slices. Add the thin slices of utazi and onion rings on top for the full effects.

Ukazi Salad Delicacy (Eastern Nigeria)


  • Shredded Ukazi leaves – 1 medium heap
  • Fresh Pepper – 3 medium size
  • Boiled stock fish – 3 medium pieces
  • African nutmeg (Ground) – 1 teaspoon
  • Smoked shrimps – 15 medium size
  • Palm oil – 2 cooking spoons
  • Potash – 1 small piece
  • Maggi crayfish x 2
  • Water – 2 tablespoons
  • Salt – To taste



Heat the potash and crush. Pour into a bowl. Stir in water then palm oil till colour changes to yellow. Add the boiled stockfish, shrimps and Maggi crayfish. Stir. Add the shredded ukazi leaves. Stir and add salt to taste. Serve cold.

Nsala Soup (Eastern Nigeria)


  • Chicken / Fresh Fish – 1kg
  • Crayfish (Ground) – 2 tablespoons
  • Onion – 1 medium size
  • Yam – 2 slices
  • Uziza seeds (Ground) – 1 teaspoon
  • Dried Pepper (Ground) – 1 tablespoon
  • Maggi chicken x 1
  • Water – 8 cups
  • Salt – To taste



Cut the dressed chicken into pieces. Season with few slices of onion, pepper and salt. Steam for 10 minutes. Add the water, fish, Maggi chicken, crayfish and the remaining pepper. Peel and cut the yam into small pieces and add to the boiling pot. After 5 minutes, remove the yam and pound thoroughly, then add to the soup as a thickener. Stir. Add the uziza powder. Simmer for 5 minutes. Taste and add salt if necessary. Serve with pounded yam.

Oha Soup ( Eastern Nigeria)


  • Oha leaves –  (as required)
  • Cocoa yam –  (15 to 20 medium sizes)
  • Meat –  (chicken/assorted/beef/goat meat/turkey)
  • Dry fish/mangala –  (as desired)
  • Maggi cubes x 4
  • Crayfish – 2 cups
  • Uziza leaves (optional)
  • 1 big Stock fish head
  • Palm oil – 15 to 20cl
  • Achi/Ofo –  (200g)
  • Ogiri
  • Salt and Pepper – To taste



Pound cooked cocoa yam with a mortar and pestle into a smooth paste, the normal traditional way. Grind crayfish and fresh pepper. Using your fingers, cut the Ora (Oha) leaves into tiny pieces. Parboil meat with the necessary ingredients, allow to cook for ten to fifteen minutes – add washed dry fish and stock fish. Cook until it is tender.

Add more water then add red oil (palm oil), ground crayfish, maggi, salt and pepper to taste. Stir and allow boiling. Then add the pounded cocoa yam and the ground egusi if you choose to make oha soup with egusi, which is also a very tasty recipe. Also add the ogiri at this point. Stir; allow to dissolve before adding the sliced uziza leaves then uha leave should follow after a minute. Stir and cook for another 3 to 5 minutes and you just made a very delicious oha soup (ofe ora). Serve with swallow – eba, fufu or pounded yam.

Ogbono Soup (Eastern Nigeria)


  • Ogbono (ground -500gms)
  • Meat – boiled (1 kg)
  • Smoked fish (1 medium size)
  • Bitter /Ugu leaves (medium bunch)
  • Palm Oil (3 cooking spoons)
  • Crayfish (2 tablespoons)
  • Dried pepper 91 tablespoon)
  • Maggi Cubes x 2
  • Water (8-10 cups)
  • Salt (discretional)



Heat the palm oil in a pot for few minutes. Stir in the grounded ogbono till it is thoroughly dissolved. Add water and allow to boil. Add the boiled meat, washed smoked fish, crayfish, pepper and Maggi /knor cubes. Stir. Reduce the heat and steam for a while. Add washed and shredded ugu/ bitter leaves. Simmer for about 10 minutes. Stir and add salt to taste. Serve with pounded yam/eba/fufu. ( Dont cover pot when cooking ogbono to maintain viscosity and thickening of the soup).