Two Best Nigerian Food Items: Ponmo & Peak Milk

Nigerian ponmo, also known as pomo or kanda, is a popular delicacy made from cow skin. It is a staple in Nigerian cuisine and is enjoyed across all social classes for its unique texture and ability to absorb flavors. Traditionally considered an affordable alternative to meat, ponmo has become a beloved ingredient in many Nigerian dishes. Its versatility and cultural significance make it an essential part of the country’s culinary landscape.

Nigerian Peak Milk is a popular dairy product widely consumed across Nigeria for its rich taste and nutritional value. Produced by Friesland Campina WAMCO Nigeria PLC, Peak Milk comes in various forms, including powdered milk, evaporated milk, and ready-to-drink liquid milk. It is known for its creamy texture and versatility, making it suitable for use in beverages like tea or coffee, baking recipes, cereals, and even traditional dishes like pap (ogi) or akara (bean cakes).

Benefits of Peak Milk

Peak Milk offers numerous health benefits due to its impressive nutrient profile:

Rich Source of Calcium

Peak Milk is an excellent source of calcium, which plays a vital role in building strong bones and teeth. Regular consumption helps prevent bone-related conditions such as osteoporosis.

Supports Muscle Function

The milk contains high-quality protein that aids muscle repair and growth. It also provides essential amino acids needed for overall body function.

Boosts Energy Levels

Peak Milk contains carbohydrates that supply energy to the body. Its fat content also provides an additional energy source for individuals with high energy needs.

Preparation of Ponmo

The preparation of ponmo involves several steps to ensure it is clean, tender, and ready for cooking. The process begins with sourcing raw cow skin, which is then cleaned thoroughly to remove dirt and impurities. There are two main methods of preparing ponmo: boiling and roasting. For white ponmo, the cow skin is boiled in hot water to loosen the hair, which is then shaved off. It is further boiled until tender and soaked in water for several hours to enhance fermentation. This method results in a soft, white-colored ponmo that is ideal for soups and stews.

In contrast, brown ponmo is prepared by roasting the cow skin over an open flame or fire to burn off the hair. The roasted skin is then boiled and soaked in water to soften it. This method gives the ponmo a smoky flavor and a darker appearance, which some people prefer. Once prepared, ponmo can be cooked in various ways depending on the dish. It is often cut into bite-sized pieces and added to soups such as egusi or vegetable soup, stewed with tomatoes and spices, or fried with onions and peppers for a flavorful side dish.

Benefits of Ponmo

Ponmo offers several nutritional and health benefits, making it a valuable addition to meals:

Rich in Collagen

Ponmo contains high levels of collagen, a protein that supports skin elasticity and helps maintain smooth, firm skin. Collagen also promotes joint health by strengthening connective tissues.

Low-Calorie Option

Compared to other meat products, ponmo is low in calories and fat, making it an excellent choice for individuals looking to manage their weight while still enjoying flavorful meals.

Bone Health

Ponmo contains minerals such as calcium and phosphorus, which are essential for maintaining strong bones and preventing bone density loss.

While ponmo offers these benefits, it should be consumed in moderation as part of a balanced diet since its nutritional content may vary depending on the preparation method.

Conclusion

Both Nigerian ponmo and peak milk are integral parts of Nigerian cuisine that offer unique flavors and health benefits. Ponmo stands out as a low-calorie protein option rich in collagen that supports skin health, digestion, and bone strength while connecting people through cultural traditions.

On the other hand, peak milk serves as a nutrient-dense dairy product that provides essential vitamins, minerals, and energy while enhancing meals with its creamy taste. Together, these two staples highlight the diversity and richness of Nigerian food culture while offering practical nutritional support for everyday life. Whether enjoyed individually or paired with other dishes like pap or soups, they remain cherished components of Nigeria’s culinary heritage.