22 January 2024
Eben van Tonder
Pomo is a delicacy in Nigeria and is widely consumed. It is essentially the skin of a cow that has been processed for consumption, often used in various stews, soups, and appetizers. The preparation involves burning the cow skin to remove the hair, and then it’s further processed and softened by boiling.
Pomo is a regular feature in Nigerian cuisine and is often enjoyed at parties and events, served in different formats. There is a belief among the food safety authorities that pomo is not a nutritionally rich food. It is rich in collagen and fat and its value in nutrition should not be minimised.
Collagen, particularly from beef skins, is therefore a significant protein source in various food formulations, including those used in Nigeria. It is true that collagen is not a complete protein as it lacks certain essential amino acids. Its value in its high collagen content alone makes it important as a food source.
Let’s first look at the value of pomo as part of a balanced diet and then we will delve into the composition of collagen, its importance, and how supplementing with texturized vegetable protein (TVP) from soy can create a more nutritionally complete product.