Offal & Organ Meats
Cow Skin
Akpanman
Togo
Softened cow skin, called akpanman in Togo, used as a chewy, collagen-rich ingredient in egoussi déssi and other stews; valued for its texture and ability to thicken sauces.
Original eatfuls sticker artwork
What it is
A closer look at Cow Skin.
Softened cow skin, called akpanman in Togo, used as a chewy, collagen-rich ingredient in egoussi déssi and other stews; valued for its texture and ability to thicken sauces.
What to look for
Know it when you find it.
Pale, chewy pieces of pre-softened cow skin simmered in stews; slightly gelatinous with a springy bite.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Cow Skin.
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
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