Ponmo is cleaned, processed cow skin — a chewy, gelatinous addition to Nigerian soups and stews (egusi, ogbono, efo riro) that adds body to the pot rather than being eaten as a standalone protein.How to cook Thaw overnight in the fridge — never at room temperature. Season generously with salt, pepper, ginger, garlic, stock cube and spices. Pair with scotch bonnet, tatashe and tomato base for classic Nigerian stew. For pepper soup, use a blend of uziza, uda, ehuru and chilli. Storage Keep frozen at -18°C until ready to cook. Defrost in the fridge, cook within 24 hours of thawing. Reach a minimum internal temperature of 75°C before serving. Frequently askedIs this meat halal?Yes — this product is halal-certified. The certification is displayed on the pack.How do I defrost it safely?Move from freezer to fridge the night before you plan to cook. Never thaw at room temperature. Cook within 24 hours of defrosting.What's the best African dish for this cut?Ponmo is typically simmered until tender, then added to egusi, ogbono or vegetable soup for extra texture and richness.IngredientsCleaned Cow Skin (Ponmo).Nutrition Facts (per 100g/ml)Typical values (as consumed): Energy: 970 kJ / 232 kcal, Fat: 16g (of which Saturates: 6.8g), Carbohydrate: 0g (of which Sugars: 0g), Protein: 22g, Salt: 0.3g.High in protein. Naturally gluten-free and dairy-free.
