Cookbook:Nigerian Kpomo Sauce

Kpomo is a type of thick beef skin that is burned over an open flame before being washed and scraped to remove dirt and make the flesh more tender. 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.

Ingredients

 * Large piece of kpomo
 * Stock cube
 * Water
 * Tomatoes
 * Chile peppers
 * Onion, chopped
 * Garlic
 * Vegetable oil
 * Nutmeg
 * Nigerian curry powder
 * Salt
 * Fresh parsley

Equipment

 * Pot
 * Frying pan
 * Stove
 * Knife
 * Strainer

Procedure

 * 1) Wash the kpomo in salted water. Use a knife to scrape clean the skin and interior portion.
 * 2) Place the kpomo in a pot, and add the stock cube. Cover with water, and simmer until tender.
 * 3) Remove the kpomo from the liquid, and allow it to cool. Cut into your desired pieces.
 * 4) Combine the tomatoes, chili peppers, some of the chopped onion, and garlic in a blender to make a paste.
 * 5) Heat a small amount of vegetable oil in a pan. Add the remaining chopped onion and cook until fragrant.
 * 6) Add the tomato mixture, and cook for 10 minutes until reduced.
 * 7) Stir in nutmeg, curry powder, stock cube, and salt. Cook for 3 minutes.
 * 8) Stir in the cooked kpomo pieces, and simmer for 5 minutes.
 * 9) Stir in a few handfuls or parsley, and serve with steamed pasta or boiled yam.