Boneless Cow Foot

Description

Boneless Cow Foot is a soft, gelatinous cut once it's properly slow-cooked — a classic base for nkwobi (spiced cow foot) or a rich pepper soup that benefits from the body it adds to the broth.

How to cook

• Thaw overnight in the fridge — never at room temperature.
• Season generously with salt, pepper, ginger, garlic, stock cube and spices.
• Pair with scotch bonnet, tatashe and tomato base for classic Nigerian stew.
• For pepper soup, use a blend of uziza, uda, ehuru and chilli.

Storage

• Keep frozen at -18°C until ready to cook.
• Defrost in the fridge, cook within 24 hours of thawing.
• Reach a minimum internal temperature of 75°C before serving.

Frequently asked

Is this meat halal?

Yes — this product is halal-certified. The certification is displayed on the pack.

How do I defrost it safely?

Move from freezer to fridge the night before you plan to cook. Never thaw at room temperature. Cook within 24 hours of defrosting.

What's the best African dish for this cut?

Best known as the base for nkwobi — slow-cooked until tender, then tossed in a spiced palm oil sauce — or added to pepper soup for extra richness.

Ingredients

Boneless Cow Foot.

Nutrition Facts (per 100g/ml)

Typical values (as consumed): Energy: 850 kJ / 203 kcal, Fat: 14g (of which Saturates: 6g), Carbohydrate: 0g (of which Sugars: 0g), Protein: 19g, Salt: 0.2g.

High in protein. Naturally gluten-free and dairy-free. Not suitable for vegetarians or vegans.