Cowfoot Porridge Recipe

Cowfoot Porridge can also be Cowfoot & Yam
Pepper Soup if you add enough water to it. I
prefer mine a bit watery.
Nigerian Cowfoot Porridge [Video]
Prepare and serve this on a cold rainy day and
you will be glad you did!
Ingredients for Cowfoot Porridge
720g (1.5 lbs) cow foot
12 medium cubes white puna yam
1 teaspoon ground Ehu (Calabash Nutmeg)
1 teaspoon black pepper
Habanero pepper (to your taste)
1 big onion
2 big stock cubes
Salt (to taste)
5 Scent leaves
Notes about the ingredients
1. 720g of cow foot may sound like a lot but cow
foot is mostly bones.
2. Cow foot is quite tough so if you have a pressure
cooker, use it for cooking it to save time and gas/
electricity. I cook mine for 15 minutes (counting
from when the pot is pressurized).
3. Ehu (Calabash Nutmeg) is a very traditional
ingredient that is difficult to find outide Nigeria. If
you can't buy it where you live, skip it. Ordinary
nutmeg is not an alternative to this because they
are not similar in any way. If you have friends or
family in Nigeria, they will be able to buy ehu
seeds and send to you, a small quantity goes a
long way.
4. Scent leaves give this meal a nice taste. Great
alternatives are parsley and basil.
Before you make the Cowfoot Porridge
1. Cut the cow foot into medium chunks. Where I
live, the butchers cut it for me.
2. Peel the yam and cut into medium cubes.
3. Pound/grind the habanero pepper.
4. Grind the ehu.
5. Cut the onion into 2 to 4 big chunks.
6. If using scent leaves or basil, use your finger tips
to tear the leaves into medium pieces. No need to
cut parsley.
Directions
1. Rinse and put the cow foot chunks in a pot.
2. Add enough water to cover the meat. If you want
the porridge as thick as that of Yam Porridge , add
less water.
3. Add chunks of onion. I use chunks of onion when
I don't want pieces of onion in what I'm cooking.
4. Add the stock cubes (crushed), black pepper,
ground ehu (calabash nutmeg) and habanero
pepper.
5. Cover the pot and cook the cowfoot till done to
your liking. If using a pressure pot, when done,
depressurize under running water and set the pot
back on the stove.
6. Add the yams and some salt. Cover and cook till
the yams are well done. If using a pressure pot,
there's no need to pressurize it this time.
7. When the yams are cooked to your liking, remove
the big chunks of onion and add the vegetables.
8. Stir and it's ready to be served.
Serve piping hot with a chilled drink: palm wine,
beer or stout and soft drinks.