Cow Foot Stew
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 2lbs chopped cow foot
  • 1tbsp dry grinded pepper or red chili flakes
  • ½ tsp Uziza seeds or black peppercorns
  • 4-6 ehuru seeds i.e. Jamaican or calabash nutmeg(toasted)
  • 2 sprigs of uda
  • 2tbsps of crayfish
  • 2-3 Habanero peppers or ata-rodo(depending on your level of heat tolerance)
  • half of a medium onion
  • ½ cup basil leaves or scent leaves
  • 1 Maggi crayfish(any bouillon works)
  • ½ a cooking spoon of palm oil(optional)
  • 2 large potatoes or 4 pieces of yam cubes; cut into little pieces
  • salt to taste
  1. In a pot, wash and season Cow feet with salt and dry pepper; then set aside for about 30minutes
  2. Toast the ehuru seeds and blend with the habanero peppers, crayfish, onion and uziza seeds
  3. chop the basil and set aside
  4. Using a knife, open up the Uda pods and discard the seeds
  1. Pour enough water to cover the cow feet and bring to a boil. Reduce the heat and cook. Always add water when the water in the pot is low
  2. Once the meat is soft, pour in the spice blend along with the potatoes, uda and oil. cook on low heat until your desired thickness and until the oil is properly cooked.. Remove uda stalks once cooking is done and stir in the basil before serving
When using a slow cooker, the basil also goes in last before serving
Recipe by Nigerian Lazy Chef at