Nkwobi
A rich and spicy Nigerian delicacy made with tender beef tripe simmered in a flavorful palm oil sauce, garnished with onions and peppers. Perfect as a hearty appetizer or main dish.
- Total time
- 90 min
- Servings
- 4
- Calories
- 450
- Protein
- 25g
Ingredients
- 1.5 lb beef tripe
- ½ cup palm oil
- 1 medium onion
- 2 scotch bonnet peppers
- 2 tbsp ground crayfish
- 1 tsp potash (akanwu)
- 1 tsp salt
- 2 cups water
Instructions
- 1
Clean the tripe thoroughly and cut into bite-sized pieces. Place in a pot with water and salt; boil until tender, about 1 hour.
- 2
Drain the tripe, reserving 1 cup of the cooking liquid. Set aside.
- 3
In a separate pot, warm the palm oil over low heat. Dissolve the potash in 2 tablespoons of water and stir into the oil; it will thicken and turn yellow.
- 4
Add the ground crayfish and stir well. Then add the cooked tripe and the reserved cooking liquid; mix to coat.
- 5
Simmer over low heat for 10 minutes, stirring occasionally, until the sauce thickens and clings to the tripe.
- 6
Slice the onion and chop the scotch bonnet peppers. Stir them into the pot and cook for 2 more minutes.
- 7
Serve hot in a traditional wooden bowl or a deep dish, garnished with extra sliced onions and peppers if desired.
- 8
Enjoy with your hands or with a side of boiled plantains or rice.
Tools you’ll need
- large pot
- wooden spoon
- knife
- cutting board
- measuring cups and spoons
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