Liberian Kpomo Stew
A rich and flavorful stew made with Kpomo (cowhide) simmered in a spicy pepper sauce, often enriched with meat or fish. This dish is a testament to the resourceful use of ingredients in Liberian cuisine.
🧂 Ingredients
- 1 kg Kpomo (cowhide)(cleaned and cut into bite-sized pieces)
- 2 large Onions(chopped)
- 3-5 pieces Scotch bonnet peppers(or to taste, blended with a little water)
- 2 large Red bell peppers(deseeded and blended with onions and scotch bonnets)
- 4 medium Tomatoes(blended)
- 4 cloves Garlic(minced)
- 1 inch Ginger(grated)
- 1/2 cup Palm oil
- 3 pieces Seasoning cubes
- to taste Salt
- 2 tsp Curry powder
- 1 tsp Thyme
- 200 g Optional: Smoked fish or chicken pieces
👨🍳 Instructions
- 1
Wash the kpomo thoroughly with salt-infused water to remove any sand or impurities. Place the cleaned kpomo in a pot, add water to cover, and boil until tender. This can take 1-1.5 hours depending on the thickness. Drain and set aside.
- 2
In a blender, combine the chopped red bell peppers, scotch bonnet peppers, and half of the chopped onions. Add a little water to help with blending. Blend until smooth.
- 3
Heat the palm oil in a large pot or Dutch oven over medium heat. Add the remaining chopped onions and sauté until translucent, about 5-7 minutes.
- 4
Add the minced garlic and grated ginger to the pot and sauté for another minute until fragrant.
- 5
Pour in the blended pepper mixture and the blended tomatoes. Stir well and cook for about 10-15 minutes, stirring occasionally, until the sauce thickens and the oil starts to separate.
- 6
Add the curry powder, thyme, and seasoning cubes. Stir well and cook for another 5 minutes.
- 7
Add the boiled kpomo to the sauce. If using, add the optional smoked fish or chicken pieces at this stage. Stir to coat everything evenly.
- 8
Add enough water to cover the ingredients, bring to a boil, then reduce the heat, cover, and simmer for at least 30-45 minutes, or until the kpomo is very tender and the flavors have melded. Stir occasionally and add more water if the stew becomes too thick.
- 9
Season with salt to taste. Cook for another 5-10 minutes uncovered to allow the sauce to thicken to your desired consistency.
- 10
Serve hot with rice, fufu, or any other Liberian staple.
💡 Pro Tips
- ✓Ensure the kpomo is thoroughly cleaned before boiling.
- ✓Adjust the amount of scotch bonnet peppers to your spice preference.
- ✓For a richer flavor, you can use a combination of palm oil and vegetable oil.
- ✓The longer the stew simmers, the more tender the kpomo will become and the deeper the flavors will be.
🔄 Variations
- Add other vegetables like okra or bitter balls (garden eggs) towards the end of cooking.
- Incorporate other meats like beef or goat for a heartier stew.