Nkwobi

Wash Goat meat or protein of choice properly and put in an empty pot. Add onion, salt, goat meat spice, seasoning cube and pepper. Cook without water. The meat will produce its own water, be careful not to let it dry up or burn. After 7 mins add water that can cook the meat. The water should not be too much because the meat is supposed to suck and absorbe its stock leaving very little.

When the meat is done, scoop it out and place on a chop board and cut into tiny pieces or into size of choice.

Either grind the Potash or put it into water to dissolve and leave to rest. When it has settled. Get a clean bowl and decant the top layer. Discard the bottom layer. If you are using Ngo, do same.

Now, grind crayfish, pepper, onion, ehuru and some utazi leaf together. Add palm oil in a big bowl and pour in your solution gradually while stirring the mixture. You will observe that the oil will become fuffy and change to golden yellow. It you get the consistency you want you can stop. Stir properly and add your grounded mixtures, add salt, seasoning cube. Taste and adjust where necessary.

Add the little thick stock, don't add too much so it won't be water. It should be like paste. Now add the Goat meat and combine.

Serve and garnish with sliced utazi leave and neatly sliced oonions. You can have it with chilled palm wine or whatever beverage of choice.