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How To Prepare Ponmo (Cow Skin) Stew.
It's Ponmo (cow skin) Stew, and I love to call it "Ponmo Alata". But as a matter of fact, the name shouldn't gives you headache, what matter most to me is to see you doing it yourself and for your families and friends to enjoy as well.
To safe you the stress of day and night dreaming about Ponmo (cow skin) Stew, because the look and taste is unimaginable, and by now you should be really ready to get it done yourself.
I'm sure you must have tought about eating Ponmo (cow skin) Stew with White Boil Rice, Boil Rice and Beans, or with any drink (soft or hard) ... if yes.. then you're in for a treat. am about to show you how you can prepare Ponmo (Cow Skin) Stew for yourself and enjoy with families and friends...
Ponmo (Cow Skin) Stew is none other than the Tomato Stew with additional of some ingredients. Though it is
called Ponmo (Cow Skin) Stew, and it's not necessary you should use only Ponmo (Cow Skin), you are free to add Fried Turkey, Fish, Goat Meat and other forms of meats and fishs.
The stew can serve you long, that why it's advisable to prepare it in large
quantities and store in the freezer.
Ingredients Needed For The Beef & Chicken Stew.
* Tomato Stew.
* 3kg Ponmo (Cow Skin).
* Two Part's Of Onions.
* Habanero Pepper.
* Salt.
* 3 Tasty Cubes.
* Two Tablespoonfuls of Thyme.
Important Notes About The Ingredients.
1. It will be much more OK to try and match the quantities of ingredients above to the quantity of the tomato
stew you want to prepare.
2. Get full details of the Tomato Stew from the tomatoe stew page (click here).
Before You Proceed With The Ponmo (Cow Skin) Stew.
1. Grind or blend or pound the Habanero Pepper with one part of the onion, and chop the other one part of it into small pieces. Set aside the two.
2. Now start with the preparation of the tomato stew by following the simple step by step on the tomato stew page "How to Prepare Tomato Stew".
3. Now cut your Ponmo into any sizes of your choice, wash them in a bigger bowl of warm water. Hand pick them one after another and put into a bigger pot of which number is not less than number three, and place it on the cooker or stove. Add half part of the chopped onions, one of the tasty cubes and one tablespoonfuls of thyme, and cook for five minutes.
4. After five minutes or more than, the Ponmo should have been getting done, if you are using any other meat or fish non chicken, add them by this time with salt (to your taste) then cook till well done. After like five minutes or less, pour into a sieve to drain out the stock.
Notes; when cooking the Ponmo and other types of meat's or fish's non chicken, adding much water and salt at the beginning is highly prohibited. Because, adding much water to it will only makes you lose the good taste of the stock. And adding salt to it when it's in the raw stage, will closes the pores of your cooking, this is to
prevents the natural flavour of the
cooking from coming out into the stock and prevents the seasoning from entering the cooking to improve the taste. To cut it short, I will like to write short note why you shouldn't add or start your cooking with adding salt....
As for the beef fish and chicken stock will not have a rich natural taste. It will only have an artifical taste of seasoning. Adding salt from the beginning of your cooking also hardens the cooking hence it takes longer time to get done. In any food am preparing, I always add salt when it almost done. Most people thought that adding salt from the beginning is the best way to start cooking. In what I believe, to get the richness taste out of your food is not with salt, all kinds of food has it own NATURAL FLAVOUR, so therefore we should allow this NATURAL FLAVOUR to come out into your cooking. And by the way, almost all the tasty cubes in the world today already contain salt in there ingredients so it's even better to add tasty cube which the salt has no effect on your cooking.
5. If you already have the tomato stew in your freezer, it would have been freezed, bring it out and place in warm water to disfreeze. This should be first thing to do but it escape my mind while writing.
Cooking Guides Line / Directions.
1. Set up your cooker or stove, place a sizeable pot on it and pour into the pot the tomato stew to undergo heating slowly.
Notes; Before adding any other ingredients, you may pour out the excess oil if necessary.
2. After heating, add the ponmo (cow skin) stock "water from the boiled ponmo (cow skin)".
3. Add the grounded Habanero Pepper and the ponmo (cow skin) and any other meat or fish non chicken. Then stir very well until all mixed together, cover and continue cooking.
4. After cooked for like 5 minutes, add salt if necessary. If the stew is too thick, you can add some water and thats if you don't have any stock water left.
5. Cover the pot and simmer until the vegetable oil use to fry the tomato stew appears on the surface of the stew. Stir again and you are done with your cooking.
Best served with; White Boil Rice , or White Boiled Rice and Beans, Fried Yam, or Boiled Yam.
As I always say "BE THE BEST YOU CAN BE. don't read this article without commenting on it, it makes the writer happy and be much more to write more please always comment.....
How To Prepare Ponmo (Cow Skin) Stew.
It's Ponmo (cow skin) Stew, and I love to call it "Ponmo Alata". But as a matter of fact, the name shouldn't gives you headache, what matter most to me is to see you doing it yourself and for your families and friends to enjoy as well.
To safe you the stress of day and night dreaming about Ponmo (cow skin) Stew, because the look and taste is unimaginable, and by now you should be really ready to get it done yourself.
I'm sure you must have tought about eating Ponmo (cow skin) Stew with White Boil Rice, Boil Rice and Beans, or with any drink (soft or hard) ... if yes.. then you're in for a treat. am about to show you how you can prepare Ponmo (Cow Skin) Stew for yourself and enjoy with families and friends...
Ponmo (Cow Skin) Stew is none other than the Tomato Stew with additional of some ingredients. Though it is
called Ponmo (Cow Skin) Stew, and it's not necessary you should use only Ponmo (Cow Skin), you are free to add Fried Turkey, Fish, Goat Meat and other forms of meats and fishs.
The stew can serve you long, that why it's advisable to prepare it in large
quantities and store in the freezer.
Ingredients Needed For The Beef & Chicken Stew.
* Tomato Stew.
* 3kg Ponmo (Cow Skin).
* Two Part's Of Onions.
* Habanero Pepper.
* Salt.
* 3 Tasty Cubes.
* Two Tablespoonfuls of Thyme.
Important Notes About The Ingredients.
1. It will be much more OK to try and match the quantities of ingredients above to the quantity of the tomato
stew you want to prepare.
2. Get full details of the Tomato Stew from the tomatoe stew page (click here).
Before You Proceed With The Ponmo (Cow Skin) Stew.
1. Grind or blend or pound the Habanero Pepper with one part of the onion, and chop the other one part of it into small pieces. Set aside the two.
2. Now start with the preparation of the tomato stew by following the simple step by step on the tomato stew page "How to Prepare Tomato Stew".
3. Now cut your Ponmo into any sizes of your choice, wash them in a bigger bowl of warm water. Hand pick them one after another and put into a bigger pot of which number is not less than number three, and place it on the cooker or stove. Add half part of the chopped onions, one of the tasty cubes and one tablespoonfuls of thyme, and cook for five minutes.
4. After five minutes or more than, the Ponmo should have been getting done, if you are using any other meat or fish non chicken, add them by this time with salt (to your taste) then cook till well done. After like five minutes or less, pour into a sieve to drain out the stock.
Notes; when cooking the Ponmo and other types of meat's or fish's non chicken, adding much water and salt at the beginning is highly prohibited. Because, adding much water to it will only makes you lose the good taste of the stock. And adding salt to it when it's in the raw stage, will closes the pores of your cooking, this is to
prevents the natural flavour of the
cooking from coming out into the stock and prevents the seasoning from entering the cooking to improve the taste. To cut it short, I will like to write short note why you shouldn't add or start your cooking with adding salt....
As for the beef fish and chicken stock will not have a rich natural taste. It will only have an artifical taste of seasoning. Adding salt from the beginning of your cooking also hardens the cooking hence it takes longer time to get done. In any food am preparing, I always add salt when it almost done. Most people thought that adding salt from the beginning is the best way to start cooking. In what I believe, to get the richness taste out of your food is not with salt, all kinds of food has it own NATURAL FLAVOUR, so therefore we should allow this NATURAL FLAVOUR to come out into your cooking. And by the way, almost all the tasty cubes in the world today already contain salt in there ingredients so it's even better to add tasty cube which the salt has no effect on your cooking.
5. If you already have the tomato stew in your freezer, it would have been freezed, bring it out and place in warm water to disfreeze. This should be first thing to do but it escape my mind while writing.
Cooking Guides Line / Directions.
1. Set up your cooker or stove, place a sizeable pot on it and pour into the pot the tomato stew to undergo heating slowly.
Notes; Before adding any other ingredients, you may pour out the excess oil if necessary.
2. After heating, add the ponmo (cow skin) stock "water from the boiled ponmo (cow skin)".
3. Add the grounded Habanero Pepper and the ponmo (cow skin) and any other meat or fish non chicken. Then stir very well until all mixed together, cover and continue cooking.
4. After cooked for like 5 minutes, add salt if necessary. If the stew is too thick, you can add some water and thats if you don't have any stock water left.
5. Cover the pot and simmer until the vegetable oil use to fry the tomato stew appears on the surface of the stew. Stir again and you are done with your cooking.
Best served with; White Boil Rice , or White Boiled Rice and Beans, Fried Yam, or Boiled Yam.
As I always say "BE THE BEST YOU CAN BE. don't read this article without commenting on it, it makes the writer happy and be much more to write more please always comment.....
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