This sauce is so simple; it doesn’t really need a long winded preamble. I use it as a side sometimes. For variations in taste, you can add a tablespoon of ground dried crayfish.
This is a blank canvas sauce. Feel free to use flaked fish or chicken in place of the cow skin/pomo. Personally, I love pomo here (sorry leather industry!).
It’s also important that you don’t cook the tomatoes for too long. This sauce should have the slightly fruity tomato taste. When you taste it, it should be obvious that the freshest ingredients were used.
Ingredients (This serves 4)
- 400g of ugu/pumpkin leaves, sliced
- 300g of pomo/cow skin, chopped
- 8 large tomatoes, chopped
- 1 large onion, sliced
- 3 atarodo/habanero, chopped
- 1 tablespoon of coconut oil
- 3 teaspoons of salt, divided
- 1 stock cube
Boil pomo with 2 teaspoons of salt. When fully done, rinse and drain.
Heat oil in a pot over medium heat. After 1 minute, add onions, atarodo, and tomatoes. Add stock cube. Stir.
Sauteé for 3 minutes, then add pomo. Stir. Cook for another 3 minutes.
Add the ugu leaves. Toss to combine. Taste for salt. If necessary, add the remaining salt. Stir and remove from heat.
Serve with yams, potatoes, warm rice, whatever tickles your fancy.
Nutritional Value Per Serving
Carbs: 6.1g (0.4g of sugar)