Cow skin is a very controversial meat. Many people ask about its nutritional value, and why we should eat cow skin which is commonly known as Canda or Mpomo.
We all know animal skin has been extracted from cows for decades to manifature leather clothes, shoes, belts, bags and much more. The paradox here is that we use it in Africa in the preparation of very delicious dishes and especially soups.
I will explain to you in a different post how we process our fresh cow skin to obtain the final product as seen in the picture below.
I will unapologetically eat my canda/ cow skin / Mpomo anytime any day. It taste so delicious and serves as a good meat in many African dishes.
Let’s start cooking our delicious cow skin stew;
Author: Annuchka Queen
Prep time: 5 mins
Cook time: 15 mins
Yields: 20 mins
Please watch full video here :
- 1 kg Cow skin
- 1 cup tomato paste
- 1 Maggi cube
- 1 teaspoon salt
- 2 cups of water
- 1/2 cup palm oil
- 1 large onion
- Wash and dice your cow skin. Marinate with diced onion salt and Maggi add 2 cups of water and boil until tender.
- Pour some palm oil in a skillet under medium heat and fry onion until translucent.
- Add some tomato paste and stir- fry until a bit dry.
- Marinate with bouillon cubes and salt and add some cow skin. Allow to simmer, then add cow skin stock and let it simmer for 12 – 15 mins.
- Serve with white rice