Nigerian Kpomo Sauce
Kpomo sauce turns one of the cheapest cuts in Nigeria into a peppery, tomato-based topping with real chew. The beef skin is scorched, scraped and simmered in stock until tender, then tossed into a reduced paste of tomato, chile, onion and garlic. Nutmeg and Nigerian curry powder give it a warm, savory backbone, and fresh parsley lifts the finish. It sits well over boiled yam or plain pasta.
Instructions
Wash the kpomo in salted water, then scrape the skin and the inner side with a knife until both are clean.
Put the kpomo in a pot with a stock cube and cover it with water. Simmer until the pieces are tender, then lift them out of the liquid and let them cool before cutting them into the size you want.
Blend the tomatoes, chile peppers, garlic and part of the chopped onion into a paste.
Heat a small amount of vegetable oil in a pan and cook the rest of the chopped onion until it smells fragrant. Add the blended paste and cook for 10 minutes, until it has reduced and thickened.
Stir in the nutmeg, Nigerian curry powder, a stock cube and salt, and cook for 3 minutes. Add the cut kpomo and simmer for 5 minutes so the pieces take on the sauce.
Stir in a few handfuls of chopped parsley. Serve with steamed pasta or boiled yam.
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