Bulk Meaty Kpomo Kg Berts

Product Overview Meaty kpomo (also spelled kpomo, ponmo or kanda) refers to edible cow skin / beef skin that’s prepared for cooking and sold by weight, often in bulk. It’s a traditional ingredient in many West African cuisines — especially Nigerian and Ghanaian — where it’s valued for its chewy texture, ability to absorb flavours and use in soups, stews and rice dishes. Unlike lean muscle meat, kpomo is mostly skin, collagen and connective tissue, and many cooks appreciate it for adding unique texture and mouthfeel to rich, savoury dishes. Origin This kpomo is sold by Berts as a bulk kilogram product — typically raw, cleaned beef skin meant for further preparation at home or in professional kitchens. Kpomo itself is most commonly associated with African culinary traditions and is widely available in markets and butcher counters where West African ingredients are sold. Ingredients 100 % beef skin / cow hide (kpomo) No added ingredients or fillers; this is raw animal product prepared and packaged for cooking. ⚠️ Not suitable for vegetarians or vegans; contains animal protein. ⚠️ Not intended for direct consumption when raw. Nutritional Information (approximate) Nutritional values vary widely depending on cooking and preparation. Here are typical values for cow skin (kpomo / ponmo) when cooked: Per 100 g (cooked): Energy: ~225 kcal Protein: ~46.9 g Fat: ~1.1 g Carbohydrates: ~6.8 g Other nutrients: trace amounts of calcium, iron, magnesium, phosphorus and zinc — exact numbers depend on preparation. Raw kpomo has far fewer calories by weight (≈21.6 kcal/100 g) because it’s mostly water and collagen before cooking. Note: These are approximations; actual values change with cooking method, added ingredients and whether the product is trimmed/processed. Usage Instructions To prepare kpomo for cooking: Clean thoroughly: Rinse under cold water to remove debris. Parboil / blanch: Briefly boil and discard the water to help remove impurities. Slow-cook: Simmer in water, stock or sauce for 60–120 minutes until soft and chewy (or pressure-cook for faster results). Add to dishes: Use in soups, stews, peppered kpomo, efo riro, jollof-style dishes or hearty rice meals — it absorbs spices and flavours well. Kpomo is not typically eaten raw and must be cooked thoroughly. Storage Conditions Refrigerate raw: Keep chilled at ≤ 4 °C and use within 1–2 days. Freeze for longer: If not using soon, freeze at –18 °C or lower and use within 2–3 months. Thaw safely: Thaw in the refrigerator before cooking rather than at room temperature. Summary Bulk Meaty Kpomo kg — Berts is raw beef skin / cow hide sold by weight for use in traditional cooking. It’s rich in collagen and protein when cooked, with a chewy texture and ability to take on the flavours of stews and rich sauces. Popular in West African cuisine, it’s often slow-cooked or pressure-cooked to tenderise, then used in soups, spicy dishes and rice recipes. Store chilled or frozen until ready to prepare.