Wash ponmo very well and cut to the desired size.

Place ponmo in a pot, add enough water to cover it, add a little salt and place over medium-high heat.

Cook until it is soft, adding water little by little as needed.

The stock should have reduced very well to about 1 cup or less at this stage if not, you can remove the ponmo and boil stock to reduce and concentrate.

Meanwhile wash scotch bonnet, tomato and onions.

Grind until they are minced (chunky) but not pureed.

Place a dry sauce pan or deep frying pan over medium high heat.

Add oil and when hot, add ground pepper and fry.

Fry until the oil is once more visible.

Add seasoning cube, stir and add ponmo.

Stir fry ponmo for 2-3 minutes.

Add 3 tablespoons of the reduced and concentrated ponmo stock.

Stir and taste for salt, add salt if needed.

Leave ponmo to cook for 2 minutes stirring from time to time.

It will thicken and glue the ground pepper on the ponmo as it continues to cook.

Take off the heat and enjoy your Peppered ponmo.

Serve with your favourite drink, like my Nigerian Chapman drink (mocktail), Easy homemade Lemonade, Virgin Pina Colada or with your Abacha ncha (African Salad), Okazi salad (Afang Salad) or Ugba salad (oil bean seed salad).

You will also enjoy my Nigerian Peppered Snail, Nigerian Peppered Gizzard, Asun, spicy goat meat and Bushmeat and Vegetable.