Cow leg is one of those cuts that rewards patience. Cooked long and slow it turns soft and gelatinous, with a deep beefy flavour and the sticky richness that gives Nigerian soups their body.
It is a favourite in peppersoup, in nkwobi and in heavy stews eaten with swallow, where the texture matters just as much as the taste. If you grew up on it, you already know it is the piece everybody quietly hopes for in the pot.
Add a portion to a soup or swallow order, or take it as a protein on its own. It is rich, so a little goes a long way.
Order it online for pickup or delivery in Kigali, or ask for it when you sit down with us at Jollof Bistro.
