Peppered Kpomo: The perfect tooth-pick appetizer
This is a particular dish you will find in every nook and crany in Nigeria, mostly bars, lounges and restaurants.
Cowskin, popularly known as pomo or kpomo depending on how you choose to spell it is used to garnish soups and stews by Nigerians, it could as well serve as the perfect appetizer when chilling with one or more bottles of alcohol.
It is quite good to munch on because of it crunchy feel and how easily it melts in the mouth, what a feeling!
Boiling / Frying
7 medium pieces of Kpomo (cow skin)
5 pieces of Scotch bonnet peppers (Ata rodo)
1 bulb of onion
2 tablespoons of chopped scent leaves
2 Cooking spoons of Palm Oil
1 teaspoon dry pepper (chili powder)
- Boil and season your pomo with seasoning cubes, onion, dry pepper and salt and boil your kpomo till it gets very soft.
- Blend the pepper and onion in a completely dry way without adding any water.
- Chop the scent leaves and onions also then set aside.
- Put a clean pan on medium heat then heat up the palm oil. Fry the blended onions and pepper mix for about 3 minutes.
- Now pour in the boiled pomo and start to stirfry it. Adjust the seasoning to your own taste while at it.
- Sprinkle and stir in the scent leaves then leave it to simmer on low heat for a minute.
Your peppered pomo is ready! Serve hot with tooth-picks on the side.