adaobi123:

It's not fair o, my mouth.

Ignatio: Op why you do this na. Now I'm forced to go to the nearest joint for this.

BTW looks nice. Your husband is very lucky.

NappilyNigerian: I'm coming o! Keep my own for me o!

vivacious vivi: Chichi, silly question but kindly put a picture of the Akaun.
And please if I am straining to remove dirt, then what am i using to cook - the water? Because wouldnt the Akaun remaining on the strainer with the dirt if its a solid? I am hopelessly lost. thanks

PS: Great blog you have. I have it bookmarked and started on some of your recipes already!

clean2: chichi i want you to be my wife

chidarl85:
Ingredients:
Cow leg (cut into small pieces)
½ handful of crayfish
1 tablespoon ground dry pepper (or more if you like spicy food)
1 ehuru/ehu/african nutmeg
2 tablespoons potash (akaun)
Uziza leaves
½ cup of palm oil
1 onion bulb + more for garnishing
1 knorr cube
Salt to taste

Directions:
Wash the cowleg well and add to a pot. Use a pressure pot if you have one to save you gas/electricity/time. Cut up the onions and add to the pot. Add the maggi and some salt to taste. Boil the meat till it's well done. Strain the meat from the water and set aside.

Put the potash in a small bowl and add about ½ cup of water. Strain into the pot you'll be cooking the nkwobi with. This is to remove all the sand and debris in the potash.

Heat the potash a little and the add the palm oil. Stir till it thickens.

Blend the crayfish and ehuru. You can also add the pepper and blend too.

Add the meat and blended crayfish to the oil and mix well. You can turn the heat on now so that the nkwobi is piping hot. Add a little salt if needed.

Garnish with cut uziza leaves and onion and serve.

ENJOY!!!

Get this recipe and other delicious ones from http://chichiscuisine..com/