Cut the cow skin into bite-size pieces, rinse well and transfer into a large pot.

Add in the chopped red onion and ginger, season with salt and beef bouillon, cover to boil on medium heat for 30-40 minutes.

When the cow skin pieces are soft enough, drain and save the broth for later.

In a large skillet, heat up 3 cups of oil. When hot, add in the boiled cow skin and let it fry lightly, keep tossing for 15 mins until fried on all sides.

In a blender, blend together the red bell peppers, scotch bonnets, 2 red onions and ginger.

Take out the fried cow skin from the oil and set aside, add in the chopped white onion, let it fry till fragrant before going in with the blended pepper mix.

Let it cook on medium heat till it reduces and begins to fry. Add in the beef broth.

Season with the beef bouillon, salt and paprika. Let it keep frying till you begin to see the oil rise to the surface and it tastes just right.

Toss in the fried cow skin into the pepper mix and use a large spoon or spatula to combine the meats and sauce properly. Cover and let it cook for another 5-10 mins on low heat to allow the meats soak up the stew.

Garnish with sliced onions and scotch bonnets.