How To Make Peppered Ponmo – Agathas Cuisine
Peppered “ponmo” is the spicy succulent cow skin that is prepared among the Yoruba and many others in Nigeria. The full name is “ponmo alata sue sue” which means “very hot and peppery cow skin”.
- 2 Big brown ponmo
- Red bell peppers
- 2 Tomatoes
- Green Onions (chopped)
- ¼ cup olive oil
- 1 Big onion (or 2 small; divide)
- 1 Teaspoon Thyme
- Seasoning powder
- Salt to taste
- Clean the ponmo and make sure there’s no dirt inside or outside of it. You can use as many ponmo as you want, just double or increase/double the rest of the recipes and vice versa.
- In a saucepan or pot add ponmo, small chopped onion, seasoning powder/cube salt and a small quantity of water, cover and bring to a boil. The ponmo used wasn’t too hard so it doesn’t require too much boiling. While the ponmo is boiling clean the pepper and roughly blend with small onion.
- Transfer into a bowl.
- In a frying pan or pot heat the oil over medium heat and saute the remaining onion until soft, add the thyme and stir for a few minutes.
- Add the roughly blended pepper mixture, seasoning with seasoning powder and salt. Be careful not over salt the pepper.
- Cover and fry until the content reduced and oil floats.
- Add the ponmo and combine it. Check the seasoning and adjust accordingly. Add the green onion and stir.
- Serve and garnish with more green onion if you desire.
When satisfactorily cooked, the peppered ponmo can be served directly on a dish and is ready to be enjoyed.