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Peppered Ponmo Recipe

Name: Laghos African Kitchenettes Peppered Ponmo Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: African
Ingredients: 1 lb ponmo (cow skin), cleaned; 2 tbs fresh lime juice or white vinegar (for cleaning); 1 tsp salt (for cleaning); 3 cloves garlic cloves, crushed; 1 tbs ginger, grated; 2 tsp black pepper, freshly ground; 1 tsp curry powder (optional, Nigerian style); 1 tsp bouillon powder or cubes, crushed; 2 medium red bell peppers (de-seeded); 2 pieces red habanero or Scotch bonnet peppers; 2 medium ripe tomatoes; 1 medium onion (white or yellow), divided; 4 tbs vegetable oil (or palm oil for traditional flavor); 1 tbs tomato paste; 1 tsp salt; 1 tsp bouillon powder or cubes, crushed; 1 tsp black pepper, freshly ground; 2 tbs fresh parsley or scent leaves (nchuanwu/uye), chopped; 2 stalks spring onions, sliced; 1 to taste lime or lemon wedges (to serve)

Inspired by Laghos African Kitchenette

Time1h 15m

Serves4

Make Peppered Ponmo Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Ponmo (Cow Skin) and Marinade

1 lb ponmo (cow skin), cleaned

2 tbs fresh lime juice or white vinegar (for cleaning)

1 tsp salt (for cleaning)

3 cloves garlic cloves, crushed

1 tbs Ginger, grated

2 tsp Black pepper, freshly ground

1 tsp curry powder (optional, Nigerian style)

1 tsp bouillon powder or cubes, crushed

Pepper Sauce

2 medium red bell peppers (de-seeded)

2 pieces red habanero or Scotch bonnet peppers

2 medium ripe tomatoes

1 medium onion (white or yellow), divided

4 tbs vegetable oil (or palm oil for traditional flavor)

1 tbs tomato paste

1 tsp Celtic sea salt

1 tsp bouillon powder or cubes, crushed

1 tsp Black pepper, freshly ground

Finishing

2 tbs fresh parsley or scent leaves (nchuanwu/uye), chopped

2 stalks spring onions, sliced

1 to taste lime or lemon wedges (to serve)

Method

Ponmo (Cow Skin) and Marinade

Clean and prepare ponmo

Rinse the ponmo under cold running water. Rub with 2 tablespoons lime juice or vinegar and 1 teaspoon salt to remove any odor or residue. Rinse thoroughly and pat dry with paper towels.

Parboil and tenderize

Place cleaned ponmo in a pot and cover with water. Add crushed garlic and grated ginger. Bring to a boil, then reduce heat and simmer for 25–40 minutes until tender but still slightly chewy. (Cooking time depends on thickness; test with a fork.) Drain and set aside. Reserve 1/2 cup of the cooking liquid.

Marinate

While still warm, toss the cooked ponmo with 2 teaspoons freshly ground black pepper, 1 teaspoon bouillon, and 1 teaspoon curry powder (if using). Let rest for 10 minutes so flavors penetrate.

Pepper Sauce

Prepare peppers and onions

Core and roughly chop the red bell peppers, de-seed if you want milder heat. Roughly chop tomatoes and half of the onion. Place the bell peppers, hot peppers, tomatoes and half the onion in a blender and pulse to a coarse puree. Do not over-blend—you want some texture.

Fry aromatics

Heat 4 tablespoons vegetable oil in a heavy skillet or saucepan over medium heat. Add the remaining half onion (sliced) and sauté until translucent and just starting to brown, about 4 minutes.

Cook pepper base

Carefully pour the blended pepper mixture into the skillet (it may splatter). Stir and bring to a gentle simmer. Add 1 tablespoon tomato paste, 1 teaspoon bouillon, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper. Simmer uncovered for 10–15 minutes, stirring occasionally, until the raw tomato taste cooks off and the sauce thickens slightly. If the sauce becomes too thick, add up to 1/4 cup of the reserved ponmo cooking liquid to adjust consistency.

Combine and Finish

Brown ponmo in sauce

Add the marinated, cooked ponmo to the simmering pepper sauce. Stir well to coat each piece. Reduce heat to low and cook together for 8–10 minutes, allowing the ponmo to absorb the sauce flavors and for the sauce to reduce and cling to the ponmo. Taste and adjust seasoning with additional salt or bouillon if needed.

Add fresh herbs

Stir in chopped parsley (or scent leaves) and sliced spring onions in the last 2 minutes of cooking. Turn off heat and let sit covered for 3 minutes to meld flavors.

Serve

Transfer Peppered Ponmo to a serving dish. Serve hot with lime or lemon wedges on the side. This dish pairs well with jollof rice, white rice, fried plantain, or as a spicy side to stews.