I assured you guys (take note Kaycee’s mom) that I will be posting the dishes I made this past Sunday at my family get together. Peppered Ponmo is one of them. If you are wondering what ponmo is, it is simply cow hide made edible. Nigerians looooove ponmo and some can swear by it. ;-).
Some Nigerians will stage a riot if edible cow hide (ponmo) were taken off the market. The obsession for it is that strong. Oh yes! ;-). Now let’s show you how to prepare this side dish that will be enjoyed by your family and guests anytime, any day.
Prep time: 15 minutes
Cook time: 25 – 30 minutes
Total time: 40 – 45 minutes
Meal type: Side dish
Misc: Serve hot
3 rolled ponmo
2 medium sized onion
3 large tomatoes
6 fresh red pepper
1 green bell pepper
1 tsp. curry powder
Pinch of thyme
1/2 tsp. powdered ginger or 2cm fresh ginger (crushed)
1 tsp. powdered garlic or 2 cloves (crushed)
Salt to taste
1 cooking spoon of vegetable oil
1 tbsp. tinned tomato paste
Wash the ponmo with a clean sponge to loosen up dirt and sand in the insides. Place in a pot, add some water and cook with onion, salt, seasoning cubes for 10 minutes. Then slice to bite sizes.
Blend the tomatoes, pepper and onions. Pour the puree into a pot and steam up for up to 10 minutes or more until the water evaporates, leaving a thick paste.
Dice the onions and green pepper. Set some aside for garnishing. Pour the vegetable oil into a pot or sauce pan and heat up. Throw in the green pepper and onion and stir fry until the onion is translucent. Pour in the steamed tomatoe/onion/pepper puree and stir. Add the tinned tomatoes paste.
Add the curry, thyme, garlic, ginger, seasoning and salt to taste. Mix together and allow to simmer for 5 minutes. Pour in the sliced ponmo. Incorporate nicely into the stew and cover up to simmer with low heat for 5 minutes.
Voila! Your peppered ponmo is ready!
Garnish with green pepper and onion on a mini skewer or tooth pick.