Cookbook:Nigerian Tripe and Ponmo Stew

Ingredients

 * Tatashe (red bell pepper), seeded
 * Fresh tomatoes, seeded
 * Cow tripe, cleaned and sliced
 * Ponmo, cleaned and sliced
 * Thyme
 * Stock cube
 * Chopped onion
 * Vegetable oil
 * Salt
 * Nigerian curry powder

Equipment

 * Blender
 * Knife
 * Stove
 * Pot

Procedure

 * 1) Blend the pepper and tomatoes together to make a purée.
 * 2) Combine the cow tripe and ponmo in a pot with thyme, stock cube, and some of the chopped onion. Cover with water and simmer until the meat is soft. Remove the tripe and ponmo, and set them aside.
 * 3) Heat a thin layer of vegetable oil in a pot. Add the remaining chopped onion, and cook until browned.
 * 4) Add the pepper-tomato purée, and stir well. Season with salt and curry powder, then add the cooked tripe and ponmo.
 * 5) Serve with white rice, fried plaintain, agidi, etc.