Spicy Ponmo. Ponmo is a delicacy! I don’t know what the government thought they were saying, sometime last year, they want to ban Ponmo! We should put this curly cow hide on a national emblem already. I know a lot of people agree that ponmo is the truth. It’s said that Ponmo has no nutritional value but that does not take away the fact that it melts in your mouth when it is well cooked or for the slightly tough ones it is crunchy. Some weeks back in the Lagos Island market, i observed people rushing to buy Peppered Ponmo, they had been waiting for the hawker to come around and when she did they swarmed around her. My first introduction to Ponmo Alata was also in the same market years ago. I love to eat it as much as I love to cook it. Cooking it is very easy. Recipe Ingredients • 500 g Ponmo • 1 1/2 cups coarsely blended pepper mix (tomatoes + pepper + onion) * pepper content should be a little high. I like mine really spicy so I do a ratio of 1 tomato to 5 peppers (2 scotch bonnet + 3 jalapeño ) and quarter of a medium sized onion. So people can’t handle that kind of heat. • 1/8 cup Vegetable oil • 1 small onion • Bouillon Cubes • Salt Procedure – Wash the ponmo throughly, cleaning and peeling out any unnecessary stuff on it. – Season with salt and bouillon cubes, add onion and boil the ponmo – When the ponmo is tender, take it off the heat and set aside. Heat up some oil and add the pepper. Add stock from cooking the ponmo. Add more seasoning if you want. – Cook with lid off till the water reduces completely and the pepper starts to fry. Stir the ponmo into the pepper sauce, cook for an additional 3 minutes and turn off the heat. – Allow the ponmo to stay in the pepper for at least 30 mins before serving
For breakfast or as a dip
1. Peanut Butter
2. Orange/Blueberry Jam
3. Five Chillies Jam.
FIVE CHILLIES JAM
• 5 Red Scotch Bonnet
• 5 Yellow Scotch Bonnet
• 5 Green Scotch Bonnet
• 5 Green chilli pepper (green jalapeño)
• 5 Red Jalapeño (sombo / bawa)
• 1 shallot (small onion)
• 2 garlic
• 5 cloves
• 1 very small ginger
• 1 very small tumeric
• 3 small tomatoes
• 1/4 tsp salt
• 1 tbsp Lemon or Lime
• 1 1/2 cup of sugar
• 1/2 cup water
– Roughly blend all the ingredients except sugar, salt, lemon/lime.
– Pour all into a clean pot and place on heat.
– Add sugar, water, salt, lemon/lime. Bring to boil on high heat, turn the heat to medium and allow to bubble as the water reduces, then low heat to simmer.
– Turn off the heat when the syrup has thickened enough to drop from the spoon.
• 5 Oranges
• 7 Blueberries
• 1/2 cup Sugar
• a pinch of salt
– Peel oranges get rid of the rind, but get some orange zest from your orange before you peel the rind.
– Remove seeds and separate all the inner skin from the meat.
*Shortcut I used the pulp of some oranges I had extracted for juice.
Place a clean pot on heat, add water or orange juice, orange zest, orange pulp or meat add a pinch of salt, sugar and boil. Once it starts to boil add whole blueberries, turn down the heat and allow to bubble as the water reduces. Take off the heat once the syrup has thickened.
Recipe for Peanut butter
I made this discovery some time ago, and I’ve shared it on other platforms but not yet here, so I’m excited to share with you guys.
I was preparing to make a sweet potato dish and all day the thought of peeling potatoes and getting sticky green hands and green potatoes haunted me. I thought I’ll push the task to my help, as I was about to delegate the idea just hit me.
SHOCK THE POTATOES!!!
I remember I had learnt somewhere to peel whole tomatoes by shocking them, so why not Potatoes too.
This is how to shock the potatoes
Boil water and pour over your potatoes in a bowl allow to sit for a minimum of 1 minute
Next pour lots of ice cubes into the water. -If you are shocking tomatoes, you pour the ice immediately, the tomatoes would jump out of their skin-
Then peel your potatoes with a peeler or knife, see how it looks so clean and white,
and my palms are clean too.
Feels like I just hit a jackpot.
*if ice or ice cubes are not readily available, use ice cold water instead. It would work very well too.
Last night I made a beautiful dream out of one of my childhood nightmares.
See as a child I did not like food. Asking me to go and eat was sort of like a punishment. I was a very picky fussy eater and this went on into my late teenage years. I used to forget to eat and was content to go on an empty stomach. At the age of 19, I stood at 5 ft 7 and weighed 51 kg at my heaviest. Of course all that is history now, I’m 5 ft 7, weigh 73kg
that is what two pregnancies and good food does to your body.
Well my mum hated to see food go to waste and as such a combination of yam and beans was certain when there was a left over of both. For me that was just traumatic. I hated beans as a meal on its own and I really didn’t care for yam, and the only genius plan mother:- dearest could come up with was mix both!!!
No telling that half the time, it ended in the trash.
So i don’t know why Beans and Yam would cross my mind for dinner.
And to think I didn’t do anything fancy to it and I still liked it.
3 1/2 cups Honey Beans (Ewa Oloyin)
2 1/2 cups yam cubes
1 cooking spoon Palm oil or more
1 cup blended pepper and onion mix
Chopped assorted meats and fish
1 tbsp Powdered Crayfish (blend with some Cameroon pepper)
Salt to taste.
2 Bouillon Cubes
– Wash and boil beans for 10 mins (if using a pressure pot) or 25 mins if using a regular pot. You just want to soften the beans.
– Add the yam to the beans along with pepper, powdered crayfish and palm oil and meat stock. Cover the pot and leave to cook for another 10 or 20mins (pressure pot or regular pot).
– Add assorted meats and fish and taste, season with salt and bouillon cubes if need be.
– Turn the heat down completely and allow the simmer till the broth thickens.
Can’t believe I enjoyed this!
Are you on a diet? Do you still add mayonnaise, salad cream and all the other high in unhealthy cholesterol stuff to your salads, because you can’t stand dizzling it with olive oil, vinaigrette, etc.
This is a healthy alternative and it tastes as nice mayonnaise or salad cream.
1 1/4 tsp of Apple Cider Vinegar.
(*substitutes include White Wine Vinegar or Rice Vinegar. Apple Cider is a weight watchers healthy choice though)
1 tbsp Lemon juice
Cut open avocados and scoop out the flesh.
If you don’t want the greenish colour scoop out only the yellow flesh.
Blend with vinegar and lemon juice till smooth in a blender. – i use the dry mill cup-
*for extra kick sometimes I blend 1 Green chilli pepper and 1 Green Scotch bonnet (Ata rodo) with it.
If you don’t like the bland taste of avocados you can add 1/4 tsp of Salt to it.
Store in an airtight container and store I fridge. It has a shelf life of at least 30 days stored in the fridge with constant power supply.
See two ways I enjoy my Avocado Cream.
In the last two weeks my son (he is 3 yrs and 7 months), has been asking me to buy him cooking tools. He asked me everyday and even picked one from the racks in the mall. I had to return it because it was all pink and girlie. This weekend he made me promise I would get him one, “Mama, I really want to cook, please buy me a pot, and plates, and ………” he said. I knew I really had to oblige him even if it meant buying the pink girlie set. You should have seen the look of glee on his face when I presented him this set. He has been singing all sorts of cooking songs. This is what happens when your mother is Òunjè Aladun.
Happy Mother’s Day to all the wonderful mums in the world.
I’m super stocked and excited to write my first post on the Ounje page. This has been a long time coming and I didn’t know i’d eventually do this.
I would love to invite you once again, to join me as I chronicle my journey in food therapies.
Live, Love, Eat