Cowtail rewards patience. Left to simmer, it softens into something rich and gelatinous, and the bone releases enough depth to carry a whole pot of soup on its own. It is the cut people quietly hope to find in their bowl.
Cook it into pepper soup, nkwobi, white soup or any thick vegetable soup. On its own it is mild, so the pepper, uziza and seasoning are entirely your call.
This is the 2-litre container, half the quantity of the 4-litre size and better suited to one household. Enjoy it at Jollof Bistro — The Best Nigerian Food in Kigali, or order online for pickup or delivery in Kigali.
