This wasn't on the menu anymore (I remembered seeing it about a year ago), but they still had it; they just had to go and look in the freezer. About fifteen minutes later, on a plate in front of me, were three pieces of bone and one piece of boneless cartilage. It seemed to me that the edible portion of the cow's foot was gelatin. This was my second try at cow foot, the first one was also in San Diego but at a Jamaican restaurant where I got really good butter beans as a side. The Nigerians served the foot up straight, but it was seasoned really well with a thin oily and spicy tomato sauce. That sauce was so good you could have served it on a car bumper and got away with it. I had to gnaw on the bones themselves, so a steel bowl with warm water was presented to me to cleanse my hands before I ate and certainly to wash them after. I got a fork with the meal, but for what I couldn't say. Was I glad I tried cow foot again? Yes. Will I order it another time? No. When it comes to Nigerian food, I'll go for the dishes with plantain, yam, fish, or goat. These are mainly what the menu consists of, along with rice and vegetables.
Location: Lagos Kitchen, 3727 University Avenue, San Diego, California. Date: December 31, 2019.
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AuthorChef Roland has been a legal resident of seven countries and has travelled in over thirty, documenting food along the way. He currently resides in the desert in Southern California. Categories
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