Cow leg or cow foot as commonly known here in Lagos Nigerian is delicious to eat in soups, sauces and stew. Cow leg is also called bokoto.
This is one dish that is totally delish and Nigerians in diaspora misses so much. Sourcing for bokoto is not a problem, the issue is cooking it.
This is because of how long it takes to tenderize the meat. This recipe will surely solve your worries, all you need is a pressure cooker or slow cooker, but it just takes longer with slow cooker.
The great benefit about this meat is that it’s very crunchy and chewy so it’s a healthier option for people who don’t want pure beef.
It is also very sweet when cooked with the right ingredient and to the right tenderness, you don’t want it to be too soft or too hand, just in the middle.
Great for all occasion especially if you have some friends for dinner and want to heat up the body a little bit.
You can serve it alone or with white rice, boiled yam or plantain then cool off with chilled beer or wine.
Cow Leg Recipe
- 2 pounds cow leg
- Fresh Rodo,(Pepper)
- Some Fresh Chilli pepper
- Black pepper
- 2 big tomatoes
- Vegetable oil
- Salt and 2 Cubes (seasoning)
- Diced Ginger or Ginger powder
- Red Bell pepper
How to Cook Peppered Cow Leg (Bokoto)
- Firstly, the leg of cow is tough and do not cook easily so wash properly and cut into parts (big chunks) and cook in a pressure pot till almost tender.
- Now you can season and spice it up with some salt, shallot, onions, garlic, and ginger, a pitch of black pepper and one cube of any seasoning of your choice.
- After that, cover up and cook till the meat and skin is very tender and can easily come of the bones.
- Subsequently, put all the other ingredients in a blender and blend but don’t make it very smooth..
- In another pot, pour in about 1 cooking spoon of the vegetable oil and pour in the blended ingredients and allow cooking till it becomes thick. Adjust for seasoning.
- Then, add in the already cooked cow legs. Add some black pepper, (for that extra heat and smoky taste) garlic, diced ginger, some shallot, remaining seasoning cube, taste for salt
- Finally, cover up for a minute to allow the meat soak in the peppery sauce…Stir and remove from fire.