Burned cow feet and legs (bokoto) wholesale
Bokoto is burned cow feet and legs, the gelatinous cut behind cow foot soup, pepper soup and slow-cooked stews. We burn, clean and freeze it under our Afri-mama brand.
Packs: cow legs 10 x 1 kg and 20 x 500 gram, cow feet whole in 20 kg cartons, cow legs bones 24 x 500 gram. Produced under HACCP in our EU approved plant (NL208262EG) and delivered DAP, frozen at -18C, across the EU and UK.
Also known as: cow feet, cow foot, bokoto, pied de boeuf, koeienpoten, cow heel
| Product | Pack | Process | Brand | Storage |
|---|---|---|---|---|
| Cow legs | 10 x 1 kg | Burned | Afri-mama | Frozen |
| Cow legs | 20 x 500 gram | Burned | Afri-mama | Frozen |
| Cow feet whole (burned) | 20 kg carton | Dehaired and burned | Afri-mama | Frozen |
| Cow legs bones | 24 x 500 gram | Afri-mama | Frozen |
What cow feet (bokoto) are used for
Bokoto is the cow's foot and lower leg: bone, tendon, cartilage and skin, with almost no muscle. What it brings is collagen. Cooked slowly, it melts into the pot and gives soup a thick, sticky body. That makes it the base of Igbo nkwobi, Nigerian and Ghanaian pepper soup, Caribbean cow foot soup and Surinamese soups.
We supply it burned under our Afri-mama brand: machine dehaired, singed over a flame and cleaned, then frozen. Cut cow legs come in 10 x 1 kg and 20 x 500 gram, whole feet in 20 kg cartons, and the leg bones on their own in 24 x 500 gram for stock.
Preparation
Burned feet still get a quick check: singe off any stray hair, scrape the skin, wash, and cut whole feet at the joints. The cut legs are ready for the pot.
Then cook low and slow. On the stove count on two to three hours at a gentle simmer, in a pressure cooker about 45 to 60 minutes. Skim the foam in the first 15 minutes and keep the liquid, because that is your stock.
Specifications
| Pack | box 10 x 1 kg, box 20 x 500 gram, carton 20 kg, box 24 x 500 gram |
|---|---|
| Process | Burned, Dehaired and burned |
| Storage | Frozen |
| Brand | Afri-mama |
| EU approval number | NL208262EG |
Frequently asked questions
- What is bokoto?
- Bokoto is the Yoruba name for cow feet and lower legs. The same cut is sold as cow foot, cow heel or cow leg, and in Dutch as koeienpoten.
- How long do cow feet take to cook?
- Two to three hours at a low simmer, until the skin is soft and the meat comes off the bone. A pressure cooker does it in about 45 to 60 minutes.
- Do burned cow feet still need cleaning?
- Less, but go over them. Burning removes most of the hair. Singe any stray hairs, scrape the skin and wash before cooking.
- Can I buy whole feet as well as cut legs?
- Yes. Whole burned feet come in 20 kg cartons, cut legs in 10 x 1 kg and 20 x 500 gram, and the leg bones separately in 24 x 500 gram.
Related guides
- Cow Feet (Bokoto): The Complete Guide for Cooks, Stores and Wholesalers →
- Bokoto in English is cow feet →
- How to clean and cook cow feet (bokoto): nkwobi, pepper soup and cow foot soup →
- Cow feet nutrition: collagen, gelatine and what it gives a soup →
- Cow foot vs cow leg vs cow heel vs cow leg bones: the cuts explained →
- One cut, many kitchens: cow feet in Nigerian, Caribbean, Congolese and Surinamese cooking →
- Why cow feet are burned: the singeing step explained →
- Stocking cow feet in your store: whole, cut, bones and labelling →
- The margins on cow feet: one SKU that earns across communities →
