|Soft cooked ponmo||1lb/~0.5kg or 4 rolls as sold in the market|
|Red bell pepper||1 medium|
|Habanero/scotch bonnet pepper||1|
|Tomato||1 steak or 2 Roma|
|Ginger||1 tbsp grated or 1 inch root|
|Vegetable oil||1/4 cup|
|Knorr bouillon seasoning||1 tbsp|
|Curry powder||1/2 tbsp|
My aunt has a restaurant, White House restaurant within the premises of the Lagos state university teaching hospital (LASUTH). She has a big influence on my culinary skills.
She also has a catering service. When I was younger, i loved being present when she was cooking and prepping for an event. I even had my very own little waist coat made that her servers wore at events 🙂
One of the perks of having an aunt that owns a restaurant, is that I have a lifetime access to food and drink whenever I’m at her restaurant 🙂 This recipe is from her restaurant. It was a hit (I say was, because I haven’t been in Lagos in a few years) with customers! People loved having this with their alcohol. It’s spicy and sweet, and a good alternative to pepper soup. I made the sauce for this a bit thicker than my aunt used to, but it has the same flavor and taste I remember.
- If you haven’t already cooked the ponmo, follow the steps below, else, skip to step 3
- Make sure the ponmo is cleaned properly (by scraping both sides with a knife), and trim off any excess fat and meat.
- Cook the ponmo with 1 tbsp of salt and enough water to cover the meat (I added more water after the picture below).
- While the ponmo is cooking, we’ll prepare the sauce. Blend the peppers, onions, tomatoes, ginger and garlic together.
- Heat up the 1/4 cup of oil and cook the sauce in it. Add in the rest of the seasoning and spices as well. Let it cook for about 20 minutes
- While the sauce is cooking, the ponmo should be ready. Pull out a fork and knife and cut longitudinally along the rolls to make the small bite size rolls you see in the finished picture.
- Add the sliced ponmo in and serve!
the required tenderness.