Kpomo, also called ponmo, is cow skin cooked until it turns soft and gently gelatinous. It carries little flavour of its own, which is the whole point: it drinks up whatever pepper, palm oil and seasoning surrounds it and gives every spoonful a satisfying, springy chew.
This is the larger 4L size, double the 2L option, sized for a family pot, a party tray or a week of cooking ahead. Nigerians add it to egusi, ogbono and bitter-leaf soup, to tomato stew, and to any assorted-meat pot where texture matters as much as taste. Prices are in RWF.
Order the 4L online for pickup or Kigali-wide delivery from Jollof Bistro.
