Ingredients
1 kg Pomo (cow skin)
4 medium-size tomatoes
½ cup scotches bonnet pepper (Ata-rodo)
1 large onion
½ teaspoon curry powder
ÂĽ cup vegetable oil
2 seasoning cubes
Salt to taste
Method
Firstly, wash your ponmo very well to be free from sand, then transfer to a clean pot set aside ready for cooking.
Secondly, spice the Kpomo/Ponmo/kanda meat with salt, 1 seasoning cube, ½ onions slice, curry powder, and cook to tender. Then, remove from heat and drain the stock.
Thirdly, Wash and rough grind the pepper, onion, and tomato. This recipe requires a chunky blend not smooth.
Fourthly, in a pot or frying pan bring the oil to heat; pour in the ground pepper and onions, stir fry for about 5 minutes.
After that, pour the cooked ponmo into the pepper stew and mix properly as it fries on the stovetop, add the remaining seasoning cube, and taste for salt. Continue to stir for like 3 minutes.
Lastly, remove from heat, at this point your delicious peppered Kpomo is ready.
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