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Pomo Stew

Also known as Pomo Stew (Cow Skin Stew)

Ponmo — cow skin — is one of the most uniquely Nigerian proteins: a chewy, gelatinous, deeply satisfying ingredient that provides an extraordinary textural experience quite unlike any conventional protein. Cow skin is boiled until tender and gelatinous, then cooked in the classic Nigerian pepper sauce to create a stew where every piece of ponmo has absorbed the bold flavours of the sauce while retaining its characteristic bouncy chewiness.

Pomo Stew, Nigerian cooking

Ingredients

  • 1 big piece of cow skin (ponmo / kpomo), cleaned and cut into pieces
  • Potash (akanwu) or lemon juice for cleaning
  • 1 big onion, sliced
  • 3 seasoning cubes (Knorr), crushed
  • Salt to taste FOR THE STEW:
  • 4 big ripe tomatoes, blended
  • 2 Tatashe (red bell peppers), blended
  • 3 Atarodo (hot chilli peppers), blended
  • 3 cooking spoons of vegetable oil or palm oil
  • 2 big handfuls of ground crayfish
  • 1 handful of smoked fish — optional
  • Salt to taste

Method

  1. 01

    Cleaning the Ponmo. Clean the cow skin thoroughly — scrub off any remaining hair. Rub with lemon juice or a little dissolved potash solution. Rinse very well. Cut into bite-sized rectangular pieces.

  2. 02

    Boiling. Place the ponmo pieces in a pot with sliced onion, 1 seasoning cube and salt. Cover with water and boil for 30 to 40 minutes until the ponmo is tender and gelatinous but still chewy. In a pressure cooker, 15 to 20 minutes. Drain and set aside. Reserve the stock.

  3. 03

    Making the Pepper Stew. Heat oil in a wide pot. Fry blended tomatoes, Tatashe and Atarodo for 20 to 25 minutes until deeply cooked and oil floats on top.

  4. 04

    Adding the Ponmo. Add the boiled ponmo pieces and smoked fish if using. Add ground crayfish, remaining seasoning cubes and salt. Add a splash of ponmo stock. Stir well. Cook for 10 minutes on medium heat until the sauce clings to the ponmo. Taste and adjust.

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