10/08/2016
Cow Skin (Ponmo) – To Eat or Not To Eat
Cow Skin (aka ponmo)
I imagine every cuisine of the world has one food item or another, that causes so much controversy about why and how it is eaten and enjoyed....and for Nigeria & Nigerians, one of such food items is the cow skin...(aka pomo, ponmo, awo, kanda (dried form), raincoat).
In today's post I share with you from some of the information I have researched on cow skin to help you to get the information you need to determine if you should or should not be eating pomo...
What is Cow Skin
This is the hairy outer covering of the cow which is removed when slaughtered for food. Also referred to as cow hide, it is a by-product of processing cow for meat in the food industry and usually earmarked for processing into other things. The skin is regarded as an organ and is considered to be the largest organ in an animal due to its large surface area.
To the world at large, cow hide is destined to be processed through tanning, to make leather which is subsequently used for a variety of things in the fashion and furniture manufacturing industries. On the other hand, protein in cow skin, known as collagen/gelatine is also extracted for use in the pharmaceutical, food and cosmetics industries.
From Cow Skin to Pomo
Nigerians enjoy a delicacy processed from cow skin which is locally referred to as pomo. It is very popular and even though it was regarded as a frugal alternative to meat, pomo is eaten across different societal class levels. It features regularly, along with other types of meats, in classic traditional dishes, and its absence in a dish, to some people, can cause "trouble". Cow skin in itself is really tough to eat and requires an arduous process of cooking to soften/tenderize it for human consumption.
The main aims of processing cow skin to pomo, are to remove the hair from the skin and tenderize it, and there are three methods for doing this: boiling, burning and roasting. After skinning the cow, the skin is cut up into manageable sizes and either boiled or burned/roasted.
Boiling: In this method, the cow skin is first plunged into hot water to help make it easy to remove the hair. After shaving, the cow skin is further cooked until it becomes soft and ready for consumption. After boiling, the skin continues to be soaked in water for several hours which triggers a short stage of fermentation, which also contributes to softening the cow skin. This process produces the white type of pomo.
Burning: In this method, the skin is thrown into a burning flame to singe the hair off and also commence the process of softening it. The flame is made using old tyres and/or wood. Some other petrochemical agents (such as kerosene, diesel or petrol) are often added to create an intense flame. After roasting, the pomo is further boiled, then washed and allowed to soak in water. The outcome of this method is the brown/burnt color pomo.
Roasting: In this method, the cow skin is first plunged into hot water to help make it easy to remove the hair. After shaving, the skin is thoroughly washed and fry with Edible oil, the next before consumption is to soak fry Ponmo in cool or hot water for some hours before cooking, this process give fairly white and brown color and is believe to be the best processing method of Ponmo and indeed this is what EDIBLE PONMO uses for their productions.
Nutrition
It is often said that cow skin has no nutritional value. This is actually not the case. Cow skin is very high in collagen, a type of protein which is really quite important for holding bones and skin tissues in place. And according to Akwetey W. Y., Eremong D. C. and Donkoh A. (Journal of Animal Science Advances), as well as protein, cow skin, also contains some reasonable levels of minerals depending on the method of processing it. But the protein in cow skin is considered to be of low quality....
Generally speaking, foods with high quality protein or of high biological value are foods that contain all the essential amino acids the body needs daily to function. Example include cheese, milk, eggs, beef, chicken, fish.
On the other hand, foods with high level of collagen protein or high gelatine content such as cow foot, chicken foot, pig's tail, oxtail and cow skin and other gelatinous meats, are considered to be of low biological value (low quality protein). This is because they contain high levels of non essential amino acids (i.e. amino acids that the body can already produce) and lack one or more of the essential amino acids..
But wait a minute...., cow skin is not the only food in this category though...some other popular foods thought to be really healthy such as peas, beans, nuts, also lack one amino acid or the other.....
So What are the Concerns
All over the internet there are several references to pomo being unhealthy, cancer causing, nutritionally value-less and also a drain to the Nigerian economy. Even a BBC article picked it up (Nigeria Is Eating its Leather Industry...!)
Akwetey W. Y., Eremong D. C. and Donkoh A. also found out that contaminants are most likely introduced into pomo based on the methods of production. For instance, the pomo made through roasting in flames made with tyre and petrochemicals, is more likely to carry residual elements which would be unsuitable for consumption and may have dangerous effects on the body.
My Views
The concern expressed above relates directly to the methods of processing of pomo. With better methods of production, and with appropriate monitoring and public health inspection and certification, I believe there will less concerns about pomo.
Pomo is a delicacy that Nigerians love and enjoy, more for its taste and texture (when cooked properly). It does contribute a unique taste and texture to any meal it is added, particularly stews and soups.
Due to its level of popularity and availability, I do not think pomo is a food item that is about to be eliminated from the Nigerian culinary culture any time soon! Instead, what ought to be done is address the concerns surrounding its production and ensure that methods that are used follow the right specifications and standards.
Summary:
• Pomo has become a really popular local delicacy loved by all regardless of societal class level
• Its unique taste and texture are what makes it so popular
• The methods and materials used to produce pomo such as the use of tyre and petrochemicals such as diesel/petrol/kerosene create doubts and concerns about its suitability for human consumption
• Cow skin pomo is not nutritionally value-less as thought. Research shows that depending in its method of production, pomo contains reasonable levels of protein (albeit of low quality/low biological value because it does not contain one or more of the essential amino acids). Also, through research, some minerals have also been found in processed pomo
• Establishing a certifiable standard processing industry for the production of pomo in Nigeria is one certain way to ensure that the current health issues concerning it are eliminated
• Cow skin is consumed in one form or another across the world, either directly or indirectly from processed food items, sweets, jelly or gelato, ice-cream, food additives, ready meals, snacks etc.
• Never make pomo your main source of protein. Combine with other proteins and vegetables to strike a balance
