Step 1

Season cow feet with ginger, garlic, bouillon, and chopped onions. add water to a level that covers the meat and begin to cook. Make sure to add more water when needed as you cook.

Step 2

Cook meat till tender, then turn off heat and let cool.

Step 3

When meat is cool enough to touch, cut meat into bite size pieces. don't discard the bones.

Step 4

Put back bite size meat an smaller bones into pot, add cray fish, some bouillon powder, and about 1/4 cup of water. turn heat back on to a low simmer.

Step 5

Pour Palm oil into a bowl and set aside.

Step 6

Mix baking soda in a tablespoon of water, then pour the mixture into the Palm oill and mix. Stir until mixture thickens to form a paste.

Step 7

Add the ehuru ( calabash nutmeg) and Cameroon pepper, stir to mix, then taste for seasoning and adjust accordingly.

Step 8

Turn off heat, stir in the palm oil / baking soda mix into the cow feet. Mix till well combined.

Step 9

Serve in a wooden bowl topped with the sliced onions and Utazi leaves ( in the picture I used kale leaves)

Step 10

Cut the cooked cow feet into smaller bite size pieces. Remove the bigger bones. Leave some small bones (it is delicious to suck on)

Step 11

Add in the salt, bouillon powder, Cameroon pepper, ground ehuru, ground crayfish into the Palm oil  paste in Method 1 above. Sir to combine, taste for seasoning and adjust accordingly

Step 12

Pour palm oil mix into the cooked cow feet. Mix the cow feet in, then add the ugba ( if using ). Mix well till everything is well combined.

Step 13

Serve in a wooden bowl topped with the sliced onions and Utazi leaves ( in the picture I used kale leaves)