Kpomo, also called ponmo, is cow skin simmered until it turns soft and gently gelatinous. It brings almost no flavour of its own, and that is exactly the point: it takes on the pepper, palm oil and seasoning around it and adds a springy chew to every spoonful.
Nigerians drop it into egusi, ogbono, nsala and bitterleaf soup, stir it through tomato stew, and use it in abacha and peppered assorted plates. It is the cheap luxury of a Nigerian pot.
Confirm the portion with us when you order. Available for pickup or delivery across Kigali from Jollof Bistro.
