Cow Leg – Tender, Gelatin-Rich Meat Cut for Soups & Traditional Stews

A flavorful, collagen-packed cut often used in African soups and pepper sauces like nkwobi, afang, egusi, and ogbono. Cow leg becomes soft and gelatinous when slow-cooked, adding a rich, meaty depth and natural thickness to dishes. Perfect for hearty meals, it pairs well with bold seasonings, leafy greens, and spicy sauces. Best cleaned and parboiled before cooking.