How to Prepare Cow foot Porridge (8 Easy Steps)

Have you ever eaten cow foot porridge? I haven’t and I would love to try this meal, the expression on my friends face when she tried to describe the taste of this food got me questioning myself, like; why haven’t I tried this meal, why is my friend tormenting me with the taste of this food.

I really want to eat this food, since I haven’t made it before I decided to research it for people like myself who haven’t eaten this food. Who is ready to embark on this journey, the journey to get the taste of this porridge. From what I have seen I think it is a simple meal to make, you only have to get the right ingredients as mentioned below and following the cooking instructions.

Ingredients for Cow foot Porridge

Wondering what the ingredients for cooking this food are? you do not have to be, these are the ingredients for cooking this 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 on the ingredients

A lot of people are unaware of these, the reason I am putting them down so you know what to do and what not to do while preparing this food.

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 outside 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. A great alternative for me is parsley. Some people say that mint leaves make a great alternative to scent leaves. But it’s a no for me.

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, use your finger tips to tear the leaves into medium pieces. No need to cut parsley.

How to prepare Cow foot Porridge

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 the food and it’s ready to be served. Enjoy your meal, you are welcome.