Onunu is a cherished traditional dish from Rivers State, Nigeria, predominantly enjoyed by the Ijaw ethnic group. This vibrant meal combines simplicity, culture, and rich local flavors. It is prepared by boiling yam and ripe plantains together, then pounding them into a smooth, soft blend mixed generously with palm oil. The result is a golden, slightly sweet, and savory delicacy often served with spicy fish pepper soup or fresh fish stew, both of which enhance its unique taste and texture.
Recipe for Onunu
Ingredients:
• 1 medium slice yam
• 1 medium-sized very ripe plantain
• 2 tablespoons palm oil
• ¼ teaspoon salt
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Method:
1. Peel and cut the yam into small cubes, then place in a pot to boil.
2. Peel the plantain, cut it into three pieces, and add to the yam after it has boiled for about five minutes.
3. Add salt when both are almost cooked.
4. Cook until soft, then pound the yam and plantain together, gradually adding palm oil while pounding until the mixture is smooth and well combined.
5. Mould into small balls and set aside.
Fish Sauce for Onunu
Ingredients:
• 2–3 pieces of fresh fish
• Crabs (optional)
• 1½ cooking spoons tomato/pepper/onion blend
• ¼ onion, chopped
• Seasoning to taste
• A little dry pepper
• 2 cooking spoons palm oil
• Few curry or partmenjar leaves
• Salt to taste
Method:
1. Season the fish and crab with dry pepper and seasoning cubes, then allow to marinate for about 20 minutes.
2. Steam the fish and crab with a little water for five minutes on low heat, then set aside.
3. Heat the palm oil and fry the onions until lightly browned.
4. Add the tomato and pepper blend, frying for about five minutes.
5. Add seasoning and more pepper if desired.
6. Pour in a little water and cook until the tanginess of the tomato reduces, forming a light stew.
7. Add the fish, crab, curry leaves, and a bit of fish stock. Lower the heat and cook gently until the fish is well done.
8. Serve hot with Onunu for a deliciously rich, spicy, and traditional Rivers delicacy.
