Kpomo or Kanda is not as safe as it looks

Kpomo (ponmo/kanda) is a beloved extra in many Nigerian dishes — but some market practices have raised real food-safety concerns. Here’s a practical, no-nonsense guide for shoppers and home cooks.

What risky things have been reported about market kpomo — and why you should care

Public-health investigations and local reporting have repeatedly warned that some processors use unsafe chemicals (formalin/formaldehyde and other preservatives) or unsafe fuels/solvents during processing to speed up hair removal and preservation. Formalin/formaldehyde is used as a tissue preservative in industry and mortuaries and is not a food additive; repeated exposure can damage kidneys, liver and respiratory health.

-Healthwise

Traditional processing sometimes involves roasting hides using scrap tyres, plastics or waste oils. Burning tyres and plastics can deposit heavy metals and toxic combustion products on the skin. Studies and news reporting have flagged tyres/plastic-fuelled processing as a contamination risk.

There are many rumors (and social-media claims) that some “kpomo” sold in markets is not cowhide but other animal skins — these claims circulate widely. Rather than repeating unverified accusations, treat such claims as an extra reason to be cautious about source and handling. (If you want a strict verification of species, that requires laboratory testing.)

-Facebook

How to identify kpomo with lower risk / what to check before buying

Use your senses + ask questions. No single test at the market is definitive, but these checks reduce risk:

Look and feel

Colour & finish: Good, clean dried cowskin (dried ponmo) is usually off-white to light brown (or darker if smoked/roasted). Extremely bright-white, pink, red or unnaturally pale pieces may have been bleached.

Texture: Real cowskin has a firm, slightly rubbery texture and a layered feel (leathery outer surface with a softer inner side). Fake or heavily chemically treated pieces can feel oddly brittle, gummy, or excessively soft.

Hair follicles / pores: On real skin you can often see tiny follicles or natural irregularities — perfectly uniform “plastic-y” surfaces are suspicious. (This is similar to checking real vs. fake cowhide in other contexts.)

Smell

Strong chemical smells (a penetrating solvent, bleach, or “medical” smell like formaldehyde) are a red flag. Fresh ponmo should not smell strongly of chemicals.

A mild smoky/roasted smell is normal if it was singed or smoked.

Ask the seller

Where did this come from? Prefer ponmo from registered abattoirs or known butchers.

How was it processed? If they admit to using tyre/plastic fires or industrial chemicals, walk away.

Can you show the fresh hide or point me to the abattoir? Sellers who are transparent about source are better.

Packaging & labeling

Pre-packaged, labelled ponmo from reputable brands or markets with traceable sourcing is safer than loose street pieces. Look for cleanliness and sealed packaging.

Price vs. value

Extremely cheap ponmo may be cheap for a reason (adulteration, unsafe processing). If price seems “too good to be true”, be cautious.

(These are practical, consumer-facing checks — none replace laboratory testing for specific contaminants.)

How to tell if it’s actually cowskin (vs. other animal hides) — practical signs

1. Thickness & grain: Cowhide tends to be relatively thick and fibrous compared with thinner hides (e.g., goat). Look at the cross-section if possible, cow skin is denser.
2. Pores and follicles: Cowhide has characteristic follicles/pores and an irregular grain. Other animals have different patterns.
3. Size & shape: Cow skins are usually larger pieces; tiny, very thin pieces make cow origin less likely.
4. When in doubt: If knowing the species matters, the only certain way is laboratory species identification (DNA/protein testing). For everyday cooking, rely on source (abattoir/butcher) and sensory checks above rather than second-hand market claims.

Simple, safe way to buy cowskin directly (best practice)

Buy from an abattoir or reputable butcher

Ask the butcher to give you the fresh hide immediately after skinning. Fresh hides given straight from a slaughter to a trusted processor or to you reduce the chance of long soaking/chemical treatment in third-party hands.

If you want the dried product: arrange with the butcher/processor to smoke/dry or to sell you fresh hide that you will process at home or have processed under hygienic conditions. Registered municipal abattoirs are generally safer than roadside processors; look for sanctioned facilities and known traders.

How to clean & prepare fresh cowskin at home (basic safe method)

> Short version: clean thoroughly, remove hair, boil to tenderize, rinse well, then cook in your desired recipe.

Basic steps

1. Get fresh skin from a trusted butcher/abattoir. Keep it chilled until you start.

2. Singeing / hair removal: Traditional method: quickly singe hair with flame then scrape off. Do this in a well-ventilated area and avoid using tyres/plastic as fuel. (Do not attempt chemical soaking at home.)

3. Soak & wash: Rinse well in clean water, use a little salt and lemon/vinegar if you like to help deodorize; change water until it runs clear.

4. Parboil/boil: Boil in fresh water until tender (time varies — from 30 minutes to several hours depending on thickness and whether fresh or dried). Skim impurities and change water at least once to remove soluble contaminants if you suspect anything.

5. Final prep: Cut into pieces and use in soups/stews (peppered kpomo, egusi, pepper soup) or fry after boiling for a crunchy texture. Follow trusted recipes or video guides for best results.

Safety tips

Avoid prolonged soaking in unknown chemicals. If the hide smells strongly of chemicals after multiple washes and boils, discard it.

Use fresh boiling water at least once — heat reduces many (but not all) biological hazards; it does not remove heavy metals or some chemical residues.

If you already bought kpomo and you’re worried it was chemically treated

Smell & rewash: Rinse and boil at least twice with fresh water; if a chemical smell persists, do not eat it.

When in doubt, don’t risk it. Chemical contamination (formalin, heavy metals, etc.) is not reliably removed by home cooking. If you suspect formalin or tyre contamination, it’s safer to discard.

Where not to buy (red flags)

1. Roadside stands that openly admit to “quick” industrial methods (tyre/plastic burning, long chemical soaks).
2. Sellers who refuse to say the source/abattoir or who are evasive when asked about processing methods.
3. Extremely cheap, unnaturally white or chemical-smelling kpomo.

Want convenience & assurance? Afripasspot option

If you prefer to skip the guesswork, Afripasspot stores offer original dried cowskin (pre-cleaned and packaged). Buying from a trusted vendor with clear sourcing and packaging reduces the risk of chemical or contamination problems — and you get consistent quality ready for cooking.

Quick checklist to take to market

Smells fresh (no strong chemical odor) ✔

Looks natural (no bleaching, natural grain/pores) ✔

Seller will name abattoir/processor or is a known butcher ✔

Not roasted with tyre/plastic (seller confirms safe fuel) ✔

Packaged/labelled or from a reputable stall ✔

Conclusion

Kpomo is a delicious, economical staple you don’t need to stop eating it, you just need to buy smart. Prioritize traceable sources (abattoirs, reputable butchers, packaged/labelled sellers), trust your senses, and when possible buy ready-packaged dried cowskin from trusted stores (including Afripasspot). If you suspect heavy chemical treatment (strong chemical smell, unnaturally white appearance, seller admits to tyre/plastic processing), avoid eating it. Some contaminants (like heavy metals or formalin) aren’t reliably removed by home cooking.