Wash the cow leg and pour into a pressure cooker with three cups of water. Slice one onion and add into the pressure cooker. Add the bouillon cubes with some salt.

Separate the meat from the leftover cooking liquid.

Ground the calabash nutmeg in a mortar or coffee grind. Slice the remaining onion and keep aside. Wash the sliced ugba and keep aside.

Mix the bicarbonate of soda with ¼ a cup of water. Then mix into the oil and stir for some time to emulsify. You will get light orange, thick creamy sauce at the end.

Add the pepper, crayfish, calabash nutmeg, and ugba into this mixture. Add some salt to taste and mix properly.

Add the cooked cow leg and stir in to coat with the oil.

Serve in a bowl and garnish with the onion rings.