Last week, we uncovered the uncommon truths about brown ponmo — facts that many people often ignore.
We explained that ponmo itself isn’t cancerous. What makes it potentially harmful lies in the processing methods, not the cow skin itself.
This week, we’re diving deeper to talk about the other unspoken issues around brown ponmo: what happens after it has been burnt, how it’s stored, how it’s handled, and the effects of poor hygiene practices.
You may be surprised to learn that many of the problems with brown ponmo don’t come from the burning process at all, but rather from its storage and handling.
The Origin of Burning Ponmo
The tradition of burning cowhide to make brown ponmo started as a preservation method. In the days before refrigerators, fire and smoke acted as natural preservatives. Burning removed the hair, toughened the skin, and gave brown ponmo that irresistible smoky flavour Nigerians love in soups and stews.
Over time, the practice stuck — not just for preservation, but also for taste. Today, many deliberately choose brown ponmo for its unique aroma and chewy texture.
Does Burning Remove the Need for Proper Storage?
The simple answer is no. Burning ponmo doesn’t exempt it from proper care.
Once burnt, brown ponmo should be scraped, thoroughly washed, and refrigerated. Otherwise, the leftover soot and char begin to ferment, moisture seeps in, and an unpleasant odour develops.
Unfortunately, not many ponmo sellers bother with this. Instead, you’ll often see brown ponmo kept in large bowls, loosely covered with trays, waiting to be sold.
Handling Issues in the Market.
The handling of brown ponmo is another visible problem. Walk through an open market and you’ll see brown ponmo displayed on tables without coverings, exposed to dust, with flies and insects hovering and perching freely. Each contact leaves behind germs that eventually make their way to our kitchens.
These are the realities.
So What Does This Mean for Brown Ponmo Lovers?
Does this mean people shouldn't enjoy brown ponmo anymore? Absolutely not.
Because Meat Madam exists for problems like this — to fix these problems and give you brown ponmo that’s safe, clean, and still packed with that beloved flavour.
Here’s how we do it:
✅ Only firewood, never tyres or plastics — our burning process is done the traditional way, without harmful chemicals.
✅ Through thorough scraping and washing — we ensure minimal soot residue, so your ponmo arrives almost ready to cook.
✅ Sealed and refrigerated packaging — we store ponmo in airtight packs that keep out moisture and lock in freshness until it gets to your kitchen.
At Meat Madam, we give you the best of both worlds: the flavour you love and the safety your health deserves. With us, there’s no second-guessing — only enjoyment and peace of mind.
👉 Give us a try today. You’ll be glad you did.
Click the button below and let’s get you started.
