Bokoto Cow leg recipe in this article refers to the thick flesh of the cattle foot after it has been shaved or roasted, and the bone and hoof removed.
Naturally, cow leg is tough, therefore requires time and patience while preparing it either as a sauce or stew. For the sake of this article, we will talk about cow leg stew or bokoto, its funky name.
Cow leg stew is a staple food-cum-snack, quite popular in Nigeria. It can be prepared and eaten alone with choice drinks or sides. You can also use bokoto as a rice stew or sauce, suitable for boiled yam, plantain or any food of choice that requires a stew or sauce. Did I mention how yummy it is?
In Nigeria, cow feet are also known as cow legs or bokoto. This cow leg dish may be used as a substitute for peppered cow leg or pepper soup, and the amount of chilli can be adjusted to suit your preferences.
Bokoto Cow leg is a constant in the menus of many bars- local and urban, bukka, and even restaurants. That is because, it can be consumed as finger food, while having a business discussion, a date or even while watching games. Can just anyone prepare bokoto? I’d say yes!
How to Make Cow Leg Bokoto Stew – Cow Feet Stew
- 1 ½ Kg Cow legs
- 2 cups tomatoes
- ½ Rodo,(Pepper)
- 1 large onions (finely slice)
- Take Garlic and Ginger (finely diced)
- 4 pieces Red Bell pepper
- curry and thyme
- Vegetable oil
- 2 Cubes (seasoning)
- Salt to taste
Use already prepared tomatoes stew or leftover stew; Ensure the stew is well spiced with pepper, seasoning cubes, garlic, and ginger. Hence make a fresh tomato stew and use.
- First of all, Wash the cow leg and place it in a pot to boil. A pressure cooker cooks considerably faster.
- Secondly, add your slice onion, curry, thyme powder and salt. Stir all ingredients together, and add enough water into the meat, Cover your pot and cook to tender
- Thirdly, Incase you don’t have stew, wash your tomatoes and pepper, bell pepper and blend all. In a skillet pan, bring oil to heat, stir in onion, stir fry for few minutes and pour in the blended tomatoes and pepper.
- Fry your tomatoes to dry with constant stir as the tomatoes shrinks and reduce in size. Add your seasoning cubes, spices.
- Finally, add the boiled cow leg into the stew, stir to mix properly with the tomato sauce, add little meat stock, taste for salt, cover and simmer on low heat.
At this junction your delicious Bokoto cow leg stew is ready
Serve and enjoy!
How to Make Bokoto Cow Leg Nkwobi
- 1 kilo of fresh cow leg meat
- 1 big bulb of onion
- Stock cubes
- 1 bell pepper
- 1 tablespoon of chili
- 2 tablespoons of palm oil
- A pinch of grounded crayfish
- 1 medium ginger and garlic
- 4 pieces of ehuru seeds
- Utazi leaves
- Mixed local spices
Carefully wash the cowleg to remove dirt and smell. You may scrap with a clean hard sponge where necessary. Set on heat after adding a bit of stock cubes, grated ginger, garlic, ehuru, mixed local spices and salt. Some slices of onion. Add a little to moderate water and cook for 40mins or until tender. Check for taste. Sieve out excess stock water. You need just a little
On another sauce pan, heat up the palm oil and allow to bleach. Then add the crayfish and set down. Add the rest of the ehuru powder, and pour in the cooked cow leg. Turn with a ladle until completely mixed. Taste again. Garnish with diced bell pepper, onions and utazi leaves.
Serve hot alongside drink of choice.