Cookbook:Ponmo
| Ponmo | |
|---|---|
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| Category | Meat and poultry |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients
Ponmo, also called kpomo or kanda, is a type of thick cow skin that has been prepared for consumption by burning over an open flame before washing and scraping. It is typically boiled to soften it before use in cooking. It is also known as ganada in Hausa, and it is referred to as kpomo, pomo, or ponmo in Yoruba. It is one of the cheapest meats in Nigeria and is easy to combine with other meats to make basic dishes. It is frequently included in soups, particularly pepper soup. Other simple methods of consuming kpomo include using it in a stew or a peppered sauce. If you choose to get really tough ponmo, all you need to do is place it in a pressure cooker, fill it with water, and cook it without seasoning or salt to speed the softening process.
References and Links
edit- https://www.publichealth.com.ng/nutritional-value-and-health-benefits-of-kpomo/
- https://artsandculture.google.com/culturalinstitute/beta/story/of-skins-and-snacks-the-peppered-ponmo-delicacy-pan-atlantic-university/DgVx6boFI1gTKQ?hl=en
- https://artsandculture.google.com/asset/cow-skin-kanda/pQFXsAfihm_bbA?hl=en