Spicy shawa and pomo

Easy Weekend desert

There are something’s we Africans are known for, that is we cook, we do it right. We are very creative and we come up with the most ingenious dishes like this spicy shawa and pomo ( smoked bony fish  and cow skin).It is usually served in parties as a dessert especially to those that take alcohol. It goes very well with it because it’s spicy.

INGREDIENTS:

Onions

Shawa  (smoked bony fish)

Blended par boiled pepper (not smoothly blended and without tomatoes)

Pomo (cow skin)

Vegetable oil

Magi

Salt

 

 

 Peel the sin of the shawa and break it into biteable sizes.

Rinse the pomo and cut into biteable sizes too. Soak in salt water.

Place a clean pot on the stove, add about a litre of water and add both the shawa and the pomo to it.  Season with salt and magi to taste.  Boil until the shawa is soft, and then sieve the water out.

Place a clean frying pan or wok on the stove.

Add about 2cooking spoon of vegetable oil into the pan to heat.

Add some diced onions to the oil; let the onion fry till it’s translucent. Then add the par boiled pepper (judge by the quantity of shawa and pomo you boiled). 1 portion of pepper to 3portion shawa and pomo.

Stir with a wooden spoon the pepper and onions, and then add salt and magi to taste.

Add 1 or 3 whole rodo to the pepper so it makes it spicier (it’s optional).

Allow to fry until it’s sticky, then add the shawa and pomo and stir fry. Taste the mixture; you might need to add more seasoning.

Add the leftover diced onions. Taste the mixture and see if it’s tasty enough.

Serve and garnish with fresh onions and tomatoes.

 

by HandsandFingersFoods