- Cow hide/skin8 Large PiecesPonmo / Kpomo, use the ones that are soft so you'll enjoy the dish and not spend all your time biting and chewing
- Tomato2 Small to Medium PiecesJust to take away the heat of the pepper a little. Skip if you can handle pepper and spicy foods.
- Pepper3/4 CupsI used a mix of scotch bonnet (ata rodo) and chilli pepper (shombo). Rough blend the pepper together with the tomato if you will be using. After blending, mine yielded about 3/4 cup of rough blended pepper puree. Preferably blend with no water added or only a little if you must use water. If scotch bonnet or chilli pepper is too spicy, you can substitute with other less hot varieties of pepper. But note that the appeal of this dish comes from its spiciness
- Onion1 Small to Medium PiecesChopped or Sliced
- Ponmo Stock1/4 to 1/2 CupsOr use water
- Curry Powder1/4 to 1/2 Teaspoons
- Garlic Powder1/4 to 1/2 Teaspoons
- White Pepper1/4 Teaspoons
- ThymeA pinch
- Salt and Beef Seasoning cubeTo Taste
- Vegetable Oil1/4 Cups
Peppered ponmo, made from cow hide/cow skin is a Nigerian delicacy that is eaten as a snack with a chilled beverage or as an accompaniment to another dish, usually fried yam or yamarita, fried plantain or even french fries.
It can be very spicy depending on the type of pepper you use so take note.
You can substitute ponmo with beef or chicken.
Step 1. Boil some water and soak the ponmo for about 10 t0 20 minutes. Drain off the water then wash the ponmo thoroughly, taking care to remove the black bits of dirt that is usually under the skin.
Step 2. After washing, put it in a pot, add a cup of water or two if you have a lot and let the ponmo cook until it is tender.
Step 3. When the ponmo is tender enough, let it cool then chop into little bits or bite sizes. Then season with a little salt, garlic powder, paprika and let it sit for a while to marinate.
Step 4. Add oil to a pot, heat up, add in the most of the chopped onions and let it fry for about 3 minutes.
***Save some sliced onions, you’d use to garnish the peppered ponmo later after it is done.
Step 5. Add in the rough blended pepper puree, stir and let it simmer for about 2 minutes then season with salt and beef seasoning cube, curry powder, garlic powder and white pepper.
Step 6. Stir and let the pepper fry until it is almost done. You can supplement with a couple of tablespoons of water or ponmo stock as you cook along if you find the pepper sauce drying up.
Step 7. When the pepper sauce is almost done or essentially cooked that you don’t taste the rawness of the pepper again, add in the chopped cooked ponmo and ponmo stock to supplement on liquid and to make the ponmo sauce a bit “juicy” at the end.
Step 8. Toss the ponmo in the sauce and let everything simmer together for another 3 to 5 minutes or until most liquid in the sauce has dried up.
Done. Let it cool a bit and garnish sliced onions before serving.