Peppered Kpomo (Cowskin)

To cook Peppered Kpomo, start by washing the cowskin thoroughly with salt-infused water to remove any sand. Then, place it in a pot, season with salt, seasoning cubes, sliced onions, and optional curry powder. Cook until the kpomo is tender, which may take some time depending on the thickness of the skin. Make sure to check for tenderness before proceeding to the next steps.

Peppered Kpomo is naturally gluten-free and can be suitable for those following a low-carb diet. However, if you're watching your sodium intake, be mindful of the amount of salt and seasoning cubes you use. Additionally, you can adjust the spice level by varying the amount of fresh peppers in the recipe to cater to different dietary preferences.

Yes, if you can't find cowskin, you can substitute it with other meats like chicken or beef, though the texture will differ. For a vegetarian option, consider using tofu or mushrooms, which can absorb the flavors of the pepper sauce well. Just ensure to adjust the cooking time accordingly based on the substitute you choose.

To store leftover Peppered Kpomo, allow it to cool completely, then transfer it to an airtight container. It can be refrigerated for up to 3-4 days. If you want to keep it longer, consider freezing it, where it can last for up to 2 months. When ready to eat, simply reheat on the stove or in the microwave until heated through.

Peppered Kpomo is versatile and can be served as an appetizer, snack, or side dish. It pairs wonderfully with jollof rice, fried rice, or even yam. For a lighter option, serve it alongside a fresh salad or steamed vegetables to balance the spiciness of the dish.