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21/09/2023

How to prepare peppered kpomo (Cow skin)

Ingredients

1 kg Pomo (cow skin)

4 medium-size tomatoes

½ cup scotches bonnet pepper (Ata-rodo)

1 large onion

½ teaspoon curry powder

¼ cup vegetable oil

2 seasoning cubes

Salt to taste

Method

Firstly, wash your ponmo very well to be free from sand, then transfer to a clean pot set aside ready for cooking.

Secondly, spice the Kpomo/Ponmo/kanda meat with salt, 1 seasoning cube, ½ onions slice, curry powder, and cook to tender. Then, remove from heat and drain the stock.

Thirdly, Wash and rough grind the pepper, onion, and tomato. This recipe requires a chunky blend not smooth.

Fourthly, in a pot or frying pan bring the oil to heat; pour in the ground pepper and onions, stir fry for about 5 minutes.

After that, pour the cooked ponmo into the pepper stew and mix properly as it fries on the stovetop, add the remaining seasoning cube, and taste for salt. Continue to stir for like 3 minutes.

Lastly, remove from heat, at this point your delicious peppered Kpomo is ready.

21/09/2023

Your BANGA SOUP no suppose black face like charcoal...
Your BANGA SOUP is not suppose to be so watery as peppersoup ooo...
Your BANGA SOUP is not suppose to be so leafy as though its vegetable soup...

Most of you wants to use 1000 Atama to cook banga of 200..
Now your BANGA SOUP is suppose to be thick not like PAP ooo...
You are suppose to extract your BANGA juice to be thick and not watery...
If it watery you can never get that thick and creamy feel again..
That's why most of you will pack ATAMA to make it thick you end up having BLACK SOUP in place of BANGA SOUP...

you are suppose to use very small ATAMA OR AFANG to thicken it when I say small I mean it...

If you want leaf soup cook atama with waterleaf
Afang
Editan and
Vegetable soup...

Avoid plenty leaf in your BANGA SOUP...