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Description
Origin:
Cow leg meat comes from the lower part of the cow’s leg. It is popular in many cultures for its rich flavor and gelatinous texture due to its high collagen content. Cow leg meat is often used in traditional soups and stews for its unique texture and flavor.
When cooked, the high collagen content turns into gelatin, giving a rich, hearty feel to dishes.
Other Names:
Yoruba: Ese Maalu
Igbo: Nkwobi
Hausa: naman kai
Health Benefits:
High in protein and collagen, which is good for skin, joints, and bones.
Contains iron and zinc, important for blood production and immune function.
Provides essential amino acids that support muscle growth and repair.
Nutritional Information (per 100g):
Calories: 208 kcal
Protein: 22 g
Fat: 13 g
Iron: 2.5 mg (14% of Daily Value)
Zinc: 5 mg (45% of Daily Value)
Fun Fact: Did you Know?
There are six bones in each claw and each leg of a typical 600kg cow bears approximately 165kg (front legs) and 135kg (back legs). This is a significant amount of weight when you consider the relatively fine structure of a cow’s leg compared to the rest of her body.
Uses:
Commonly used in soups, stews, and broths.
In Nigeria, it is often used in “pepper soup” or as part of “assorted meat” in stews.
Recipes & Videos:
International Recipe: Cow Foot Soup Video: How to Make Cow Foot Soup
Local Recipe: Nigerian Cow Leg Pepper Soup Video: Nigerian Cow Leg Pepper Soup Recipe
Best Storage Method: Store in the refrigerator or freezer in airtight packaging.
Shelf Life:
In the fridge: 1-2 days.
In the freezer: 4-6 months
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