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Cowfoot Porridge

Also known as Cowfoot Porridge (Slow-Cooked Buka Pottage)

Cowfoot porridge is a buka and restaurant pot: cow foot cooked until gelatinous, then simmered with yam or potato, pepper and palm oil into a sticky, filling pottage. It is not nkwobi (which is dressed and served cold-to-warm as a peppered side) and it is not cow-leg pepper soup.

Cowfoot Porridge, Nigerian cooking

Ingredients

  • 1 kg of cow foot, cut and cleaned
  • 4 medium yam or Irish potato chunks
  • 2 cooking spoons of palm oil
  • 2 tatashe and 2 Atarodo, blended
  • 1 onion, sliced
  • Ground crayfish, a generous handful
  • 3 seasoning cubes
  • Salt and a little ground uziza or ehuru, to taste

Method

  1. 01

    Pressure-cook or boil the cow foot with onion and salt until the skin is very soft and the broth is sticky, 1 to 2 hours.

  2. 02

    Add the yam or potato to the pot and cook until just tender.

  3. 03

    Stir in palm oil, blended pepper, crayfish, seasoning and spices. Simmer until the porridge is thick, the bones are silky, and the oil shows on top. Serve hot.

More porridge & breakfast puddings