Hot and Spicy Beef with Skin on

“Asun”, spicy grilled goat meat was the inspiration for this. And since I didn’t have any goat meat in the freezer, I used beef with the skin on. Beef with skin on is called “Agemawo” in Yoruba. And Agemawo meat is in two forms. The hair of the cow can be removed either by burning off the hair in a whole cow after killing it or using hot water and a scraper to scrape off the hair. These different methods result in different skin texture on Agemawo meat when the beef is cut with the skin.

The roasted version results in softer beef which tends to cook faster and may have a smokey flavour. The downside is that because some butchers sometimes use kerosene to ignite the fire on the cow, the kerosene, seeps into the skin and the taste is retained on the meat. I can’t abide that so I err on the side of caution and buy the one removed with hot water. The hot water Agemawo is a little tougher to cook, the skin takes time to cook and you cook the meat for longer. So I use a pressure pot and in 12 – 15 mins my meat is done.

Hot spicy beef with skin on straight out of the oven.



  • 1kg bite-sized beef with skin
  • 2½ cups blitzed pepper mix ( red bell pepper, red habanero, add tomatoes to tone the heat down) depending on your heat tolerance,  you can decide to either use more or less habanero)
  • 2 large onion. (Chop one to boil beef, slice the other for garnish)
  • Salt to taste.
  • 1 tsp chopped ginger (alternative ginger powder)
  • 1 tsp chopped turmeric (alternative turmeric powder)
  • 1 tsp cayenne pepper.
  • ½ tsp Black pepper
  • * ½ Garlic powder optional
  • Bay leaf
  • *Curry powder, dried thyme
  • 1 cooking spoon vegetable oil
*asterisked items are optional


  • Cook your meat with chopped onions, salt, ginger, turmeric, bay leaf, cayenne pepper, black pepper, garlic powder, curry and thyme if you choose. Cook till tender.
  • While your meat is cooking, in a wok on medium heat,(I used an earthenware dish), simmer the blitzed pepper mix with oil. Let it cook down till its liquid is well reduced.
  • When the meat is cooked, add the meat stock to the pepper. Taste it and if necessary adjust seasoning accordingly and cook it down for the liquids to reduce

In the next step, you can do either of these two things.

  • You can flash fry the meats and then stir them into the cooked pepper.


  • Stir in the meats into the cooked pepper, transfer into an oven preheated to 350°c for 20-25 mins.
  • After removing from the oven stir the meats in well.

I used option 2.

Garnished with some chopped onions and any green herbs like basil, parsley, spring onions etc.

Serve with a cold refreshing drink, because this can be hot depending on how much heat is in your pepper mix, you need something cool and refreshing.

You need something cool and refreshing like this FDVie Watermelon/Pineapple Juice

Ponmo (Pomo)Alata

Spicy Ponmo. Yummm!

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.




• 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. Some people can’t handle that kind of heat.

• 1/8 cup Vegetable oil

• 1 small onion

• Bouillon Cubes• Salt


– Wash the ponmo throughly, cleaning and peeling out any unnecessary stuff on it.

Curly Brown Pomo. This gets its colour from roasting. There is also the white one that is derived when the cow is skinned without roasting

– Season with salt and bouillon cubes, add onion and boil the ponmo.


You can also choose to marinate pomo and fry


– 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.

Oil heating up

Blitzed Pepper mix


– Cook with lid off till the water reduces completely and the pepper starts to fry. Stir the ponmo into the pepper sauce, cook on medium heat for an additional 3 minutes (or longer if the ponmo is a little tough) and turn off the heat.

– Allow the ponmo to stay in the pepper for at least 30 mins before servingimage image