HOW TO PREPARATION GROUNDNUT SOUP AND PEPPERED COW SKIN (KPOMO).

Many people like using melon , rather than groundnut, but both will taste good depending on the way you prepare it and also the ingredients you use in the Preparation process. If you want to learn how to prepare low budget groundnut soup that taste good, then this post is for you so ready to the end.

Also we will Also talk about how to prepare peppered cow skin (kpomo) in this post, so if you want to learn another method to prepare a delicious peppered cow skin, Continue reading;

INGREDIENTS

1 cup, Groundnut (roasted or raw)

Assorted meats

Chopped onions

1 medium-size dried stockfish

Fresh pepper

Palm oil

Crayfish

1/2 Bitter leaves

1/4 cup, Uziza seeds

1/4 Efinrin /Basil leaves (optional)

METHOD

In a medium-sized pot, Season and boil assorted meat with chopped onions, salt and seasoning.

Dry roast the groundnut and uziza seed for 3 minutes in a frying pan shaking the pan regularly. I find that roasting spices and nut in a pan release oils and intensifies the flavour.

Blend the groundnut and the uziza seeds until you achieve finely textured powder and set aside. The longer you blend, you will notice the powder transforming into a paste. This is as a result of the oils in the nuts and seeds. Roughly blend the pepper and set aside.

When the meat is tender, shred stockfish into bits and add.

Add the pepper in the assorted meat stir and let it boil properly. This should take 3 minutes, taste and add salt and seasoning if necessary. It is now time to include a reasonable amount of palm oil. I prefer 2 spoons of palm oil.

Add the groundnut powder and 1/2 soup hot water. Note that the Palm oil and pepper stock must be bubbly while adding the groundnut powder.

Let it boil for 10 minutes and watch as the soup thickens. If you are left with a watery consistency, simply add extra powder.

Add a handful of efinrin, stir let it this cook for 2 minutes under low heat stir again.

Then, your GROUNDNUT SOUP is ready to be served and enjoy.

How to prepare peppered kpomo (Cow skin)

In this post we will , guide you on how to prepare Kpomo, a more perfect way. Everyone have there our method of kpomo( cow) meat Preparation method and for me there is no particular method that is wrong, in Preparation of peppered Kpomo, but this method I will be showing you , i consider it the best method.

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.