This is best peppered cow leg recipe ever… Yes I do say so myself
Let me clear the air before I talk about this recipe, this is not nkwobi. I usually make peppered chopped cow skin (ponmo) for hubby and his friends but this time I decided to make it with cow legs with another twist. This cow leg recipe can serve as an alternative to cow leg pepper soup and you can adjust the chilli to your own taste.
UPDATE: The hotter you make this peppered cow leg the better I tell you, this is one of the easiest recipes I have whipped up in my little kitchen. Boy I still love and cook it till date….
What you will need
Serves 3-4 adults
1.2kg cow leg pieces, washed
1tbsp pepper soup spice
3 cloves garlic
1 medium size onion
1 cubed size ginger
I medium tomato, sliced
1 red bell pepper, chopped
1 green bell pepper, chopped
1tbsp cayenne pepper
2-3 scotch bonnet chilli, chopped (optional)
1tbsp palm oil
uziza leaves to garnish, chopped (optional)
In a blender add onion, ginger, garlic and blend with little water until smooth
Place a pan on a medium heat and add the pieces of washed cow leg, blended mixture, pepper soup spice, salt, seasoning and little water (adjust salt and seasoning to your taste) bring all to boil until tender. You can use pressure cooker for this as it is quicker.
Once the cow legs are tender to your liking, reduce the heat, check for salt and seasoning (reduce stock if it is much, you only need a little for your peppered cow legs)
Add diced peppers and cook for another 3-5 minutes (stir in between)
Add palm oil and sliced tomatoes, stir till all is combined and cook for another 5 minutes
Serve with any cold drink of choice