Recipes
Vegan Eastern Nigerian Nkwobi
Calling all foodies and plant-based eaters! Are you ready to tantalize your taste buds with a veganized version of the classic Eastern Nigerian dish, Nkwobi?
This recipe is a plant-based wonder, featuring tender chunks of V-chunks (or any soy chunks) that mimic the texture and flavour of meat. Say goodbye to cow skin and hello to a more ethical and sustainable option!
But don’t be fooled, this vegan version is just as spicy and flavorful as the original. The soya chunks are simmered until soft and then coated in a deliciously rich and satisfying sauce made with palm oil, onions, peppers, and a range of traditional spices.
And let’s be real, who doesn’t love a good food pun? This dish is so good, you’ll be “V-chunking” it down in no time. So, whether you’re a long-time fan of Nkwobi or just looking to try something new, this veganized recipe is sure to impress and delight. So, if you’re ready to impress your taste buds and show your friends and family that vegan food can be just as delicious and satisfying as the traditional version, then let’s get cooking!
Ingredients:
1 pack of Vchunks (or any soya chunks)
1 cup of palm oil (or your oil of choice)
2 medium onions, chopped
Ugba, to taste (optional and very much indigenous to Nigeria, but can be replaced with oyster mushrooms)
1 tablespoon of pepper soup spice
1 tablespoon of ground ehuru (nutmeg seeds), to taste
2 medium scotch bonnet/atarodo peppers, chopped
1 tablespoon of kaun/edible potash, to taste (or your choice of thickener)
Salt, to taste
Chopped utazi leaves, to taste (Any local bitter leaf can substitute for utazi)
Method:
- Wash the soya chunks and place them in a pot with enough water to cover them. Boil the chunks until they are very soft, then remove from heat and set aside.
- Add chopped onions and salt to taste.
- Dissolve the kaun/edible potash from the boiled chunks in a cup of stock.
- In a blender, combine the scotch bonnet peppers and ground ehuru. Blend until smooth.
- In a small pot, pour in the ugba, add water and salt to taste, then boil for a few minutes. Set aside.
- Place another pot on medium heat. Add the palm oil and gradually pour in the dissolved potash mixture, being careful not to add any particles or residue. Stir continuously until the mixture thickens. This is called the Ngo sauce.
- Add the boiled chunks, blended pepper, and pepper soup spice to the Ngo sauce.
- Stir in the boiled ugba and cook the soup for a few more minutes until all the ingredients are well combined.
- Serve immediately and garnish with onion rings and sliced utazi leaves.
- Enjoy your delicious plant-based Nkwobi Soup!
