KFB Foodie Talk: How to make Fried pepper & onion sauce with pomo

pepper & onion sauce with pomo

For our newbies, the KFB foodie talk column – handled by Dobby of Dobbysignature –  is basically for ladies and ‘guys’ that are interested in learning how to cook better  ;).

Fried pepper & onion sauce with pomo is a tasty sauce which you’d find mainly sold by street food vendors (just like ata din din).
It’s a very quick and simple sauce i love making especially when i want
to prepare something different from the regular stews and sauces
everyone is used to. During preparation, the pepper isn’t pureed till
smooth. Also, adding onion to it tends to reduce the fiery nature of the
pepper so by the time the sauce is ready, the sauce ends up being
moderately hot. Here in Nigeria, Fried pepper & onion sauce can be
taken with just about anything such as roasted/ fried or boiled yam,
white rice, potato, fried/ roasted (boli)or boiled plantain e.t.c.

How to make fried pepper sauce with pomo
• Prep time:
  10 mins
• Cook time: 30 mins
• Total time: 40 mins

• 3 cups chopped kpomo (cow hide)
•10 medium scotch bonnet “ata rodo “
• 2 red bell pepper “tatashey”
• 6 chili pepper “shombo”
• 2 large red onion
• 2 cups vegetable oil
•1 seasoning cube 
• salt to taste
Step 1: Rinse the kpomo thoroughly and place in a pot. Add some
water and boil for about 20 minutes. Drain out the water and set aside. 
Step 2: Remove the stalk from the Scotch bonnet and chili
peppers, Remove the seeds from the tatashey, Wash the peppers with clean
water and set aside. Place the washed peppers in a blender, add the
onion and grind coarsely (not smooth). You should still be able to see
the seeds from the chili and scotch bonnet once you’re done. 
Step 3: Pour the blended pepper puree in a small pot and cook on medium heat till all the liquid evaporates. 
Step 4: Add the oil, crushed seasoning, boiled kpomo and salt to
taste and leave to fry for about 10-15 minutes while stirring
occasionally to prevent it from burning. Your fried pepper and onion
sauce is ready once the oil floats to the top. 
Serve with roasted plantain, yamarita, fried plantain, boli fried or roasted yam/potato e.t.c. 
Fried pepper & onion sauce with ridged yam chips
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