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Recipe for Dundun and Peppered Pomo Sauce

Dundun is basically fried yam in the Yoruba language. Most of us fry and eat yam. But the star of today’s recipe is not even the fried yam but the peppered pomo sauce. Omo, this sauce is ghen ghen! It’s the type you’ll serve husband and in appreciation, he’ll say, “baby, ask for anything (but not the head of John the Baptist oh!) and it’s yours.”

I’ve piqued your interest abi? This recipe was inspired by Tspices. Oya, come and sit down, let me show you how to make this food.

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Soft pomo

Scotch bonnet pepper

Green bell pepper




Vegetable oil


Seasoning cubes

How To Prepare

The first step in making the food on today’s menu is to prepare the ingredients. So, peel, rinse and dice the onions. Rinse the scotch bonnet pepper and the green bell pepper. Remove the seeds from the green bell pepper. Dice the peppers separately. Set them aside for later use.

Rinse the pomo thoroughly. Cut them into smaller pieces.

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Cut the yam into rectangular shapes, and rinse. Please note that for today’s recipe, my yam slices are not as thin as they usually are.

Place a clean frying pan on medium heat. When the pan is dry, add vegetable oil and let the oil heat up. You may season the yam with salt, then fry on low to medium heat until the yam is tender. Scoop the yams out of the oil and into a paper-lined sieve. Set aside for later use.

Put the pomo into a clean pot. Add water, seasoning cubes and salt. Set to boil on medium heat. When it’s ready, scoop the pomo out of the water.

In another clean pot, heat up vegetable oil and add the diced onions. Sauté till fragrant. Pour the diced scotch bonnet pepper. Add the curry and thyme. Fry it a while. Add seasoning cubes and salt. Now add the pomo and green pepper and fry some more.

Like Tspices, you may add the fried yam and and mix till all the ingredients are well combined. Otherwise, serve separately and enjoy.



TSpices Kitchen

Featured Image Source: Opera News

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Obiamaka Angela Udevi

Udevi, Obiamaka Angela holds a Master of Arts degree in History & International Studies. She's a freelance writer with a passion for food and healthy living. She can be contacted through her email address,

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