09/10/2024
Today on IJAW FOODS…
"ONUNU/TEMBURU”
Onunu is a classic Ijaw Dish, which is made with pounded yam, very ripe plantains and palm oil and it is served with light fish tomatoes/pepper sauce or soup, with curry leaves for flavor and garnishing and fresh fish pepper soup, however you can choose to make your pepper stew or pepper soup with any protein of your choice for your convenience.
Called Kpangbudu by Arogbo-ijaws, Onunu by the Kalabari-Jaws, known as Ipopoburu by Okrika-Ijaws, Ebubu by Nembe-Ijaws, Temburu by central Ijaws and fondly called Opopo by the Ibani-Ijaw people.
Onunu is a traditional delicacy of the Ijaws.
Like I mentioned earlier, this very rich Ijaw delicacy is a mixture of over riped plantains and yam boiled and pounded together with a little salt and the best quality palm oil to blend.
Onunu is best served with a spicy fresh fish pepper soup, with yellow soup or with native pepper stew, which is garnished with curry leaves for flavor especially.
You want to learn how to prepare ONUNU?
Here are the ingredients and method of preparation.
INGREDIENTS
•Yam
•Ripe plantain
•Palm oil
Method:
Put the yam to boil, when it has cooked right about halfway, add the ripe plantains.
Before you pound ensure that both the yams and the plantains have cooked through till soft.
Start to pound the yam first because of its pulp and stretchy nature, once almost smooth, add the ripe plantain.
Once you have gotten both ingredients to a smooth consistency, add a little salt and 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 properly mixes well, changing the colour to yellow.
Excellence! Your delicious Onunu is ready.
Pair with your pepper stew or yellow soup, with fresh fish pepper soup.
Comment YELLOW SOUP in the comments section, if you want the recipe or FRESH FISH PEPPER SOUP, for the pepper soup. For the Oliver Twist’s in the house, comment both if you want both.
Ôo Nuâ…
