Ingredients

Scale

2 lb (1 kg) Beef Oxtail, 1½ to 2-inch (3 to 5 cm) thick slices or Centre Cut Shank, cut into small chunks (see Tip*)

1 onion, chopped

2 beef bouillon cubes, crumbled

Salt

1 tbsp (15 mL) ground potash or baking soda

1 cup (250 mL) palm oil

2 tbsp (30 mL) ground crayfish

2 tbsp (30 mL) fresh ground pepper (approx)

1 tbsp (15 mL) fresh ugba

1 tsp (5 mL) grated ehuru (Calabash nutmeg)

To Serve

Sliced onions

Fresh arugula or dandelion greens, cut into thin strips (see Tip**)

Instructions

Combine beef, chopped onions, bouillon cubes, and salt in a large pot. Add enough water to cover; bring to a simmer over medium heat. Reduce heat to low, cover and simmer for about 1 hour until meat is tender
Dissolve the potash in a small amount of water in a small bowl. Set aside.
Gently heat the palm oil in a large saucepan over low heat until liquified. Remove from heat. Gradually add the potash solution (avoid adding any sediment), stirring until the palm oil turns a yellowish consistency.
Add the cooked beef into the palm oil mixture. Add crayfish, pepper to your taste, ugba and ehuru, stirring well to ensure the beef is fully coated in the spicy sauce. Return the mixture to low heat and simmer, uncovered, for about 10 minutes, until flavours are blended.
Transfer to serving bowls and garnish with sliced onions and utazi leaves.

Notes

Tip* You want the bone-in beef in small, about 2-inch (5 cm), chunks for this recipe; if you can only find large pieces ask your butcher to cut them on the saw.

Tip** Utazi leaves are traditionally used as a garnish on Nkwobi though fresh ones can be difficult to find in Canada. They add a slightly bitter taste that complements the dish which you can replicate with arugula or dandelion greens.

Adjust the level of pepper to your spice preference. Chef Yip likes to add a Scotch bonnet pepper; add one whole in step 1 and the lucky diner who likes fiery food gets to eat it.

These substitutes for the traditional ingredients aim to preserve the balance of flavours and textures in the dish while making it more accessible with commonly available ingredients:

Potash, also known as akanwu or kaun, is a natural mineral salt; it helps to thicken and change the texture of the palm oil. It typically comes in nugget form so grind to a powder with a mortar and pestle before measuring. If it’s not available, substitute an equal amount of baking soda.

Ugba are also called oil bean slices and are available fresh or dried. If using dried, use 1 tsp (5 mL) and soak in cold water for 30 minutes; drain and add in step 4. You can substitute 2 tbsp (30 mL) thin strips mushroom caps for a similar texture and earthy flavor.

Ehuru, also known as Calabash or African nutmeg, is a seed with a warm, spicy aroma and flavour. Grate the seed with a nutmeg grater or Microplane-style grater before measuring. You can use 1 tsp (5 mL) regular ground nutmeg and a pinch of ground cloves if it’s not available.