Onunu is another interesting delicacy from Rivers State. Interesting because of the way it is prepared. I mean, we all know pounded yam, but this is yam pounded with boiled plantains and then finished off with Palm oil and fresh pepper if you wish to add it. Onunu is served with a spicy fish pepper soup. I decided to prepare it for this post, to showcase another delicacy from Rivers State, and surprise, surprise, it went down very well even though I served it with native soup. In my household, Onunu will no longer be served with only fish pepper soup, it can be served along side any local soup of your choice.
You will need
Fresh pepper – optional
1. Put the yam to boil, when it has cooked right about half way, add the ripe plantains. I have found that I enjoy it with a 60 – 40 percent ratio of yams to plantain. Before you pound ensure that both the yams and the plantains have cooked through till soft.
Start to pound the yams first because of its pulp and stretchy nature, once almost smooth, add the plantain. I was feeling traditional the day I made this, hence the mortar and pestle, save yourself the trouble and do this in a food processor with the dough hook/blade attached, or you can use a hand or stand mixer with the paddle attachment first to pound the yams to a pulp, then finish off with the dough tool. It only takes 1 minute.
Once you have gotten both ingredients to a smooth consistency, add a little palm oil. The mash is still hot, which will take away the curdling taste of palm oil.
Finish off the pounding, until the palm oil till properly combines, changing the colour to yellow and you finally have Onunu.
It is quite sweet, the way the plantain combines beautifully with the yam. Today, I am serving Onunu with another delicacy from Rivers State – Native Soup