Peppered ponmo recipe is all we are going to talk about today. Peppered ponmo recipe or peppered kpomo or cow skin whichever you call it, it’s the same thing. For this recipe, I used brown ponmo also know as ponmo Ijebu. You might notice that the ponmo is not as brown as it should be. I had to scrape the outside because it has some black patches on it.
This is a very easy recipe to replicate and it doesn’t take time. I boiled the ponmo first before adding it to the pepper stew because it’s a little bit hard but the main reason was to allow the ponmo to absorb some seasoning before I transferred it to the stew. I didn’t boil to make it very soft because I like it a little crunchy so depending on your preference you can boil it until very soft if that’s what you like.
You might want to try;
- 2 Big brown ponmo (ponmo Ijebu)
- 2 Red bell peppers
- 2 Tomatoes
- 2 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.
Enjoy as it is or serve with your favorite side.
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