Cowtail is one of the most rewarding cuts in a Nigerian pot. Slow cooking turns it soft and gelatinous, the bone and marrow give the broth real body, and the meat around it carries seasoning better than almost anything else on the table.
Use it in pepper soup, nkwobi, ofe nsala or any heavy soup that deserves a serious cut. It is mild until you build the pepper around it.
This is the 4-litre container, the larger party size sold by volume rather than by piece; a 2-litre container is listed separately. Order online from Jollof Bistro for delivery in Kigali, or collect it in Remera.
