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Onunu (Pounded Yam and Ripe Plantain)

Name: Onunu (Pounded Yam and Ripe Plantain)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Nigerian
Ingredients: 700 g white yam (peeled weight, 3 cm pieces); 450 g ripe plantain (peeled weight; soft ripe, not mouldy); 30 ml red palm oil; 0.5 tsp salt; 1500 ml water (For boiling. Reserve up to 100 ml of this cooking water before draining; the reserve is not additional water.)

Soft white yam and ripe plantain pounded together with red palm oil into a smooth golden accompaniment. Onunu changes the familiar texture of pounded yam by bringing ripe plantain into the mortar. Rivers recipe accounts consistently describe boiling the two ingredients, pounding the yam first and working in the sweeter plantain before the palm-oil finish. Research on foods prepared in Isiokpo also records the dish in an Ikwerre context. The result is smooth and supple, with a colour that comes from the oil. Fish pepper soup is a frequent companion, but the accompaniment can be prepared separately so both retain their own identities. Cultural context: Research and recipe sources document Onunu in Rivers, including Ikwerre and Kalabari contexts. This is not an exclusive-origin claim.

20 minPreparation

30 minCooking

4Servings

What you’ll need

4 servings

700 g white yampeeled weight, 3 cm pieces
450 g ripe plantainpeeled weight; soft ripe, not mouldy
30 ml red palm oil
0.5 tsp salt
1500 ml waterFor boiling. Reserve up to 100 ml of this cooking water before draining; the reserve is not additional water.

Let’s get cooking

1
Put yam in a pot, cover with the measured water and bring to a boil. Cook 10 minutes.
2
Add plantain cut into large pieces and salt. Simmer another 15–20 minutes, until a knife passes easily through both yam and plantain. Reserve a little cooking water, then drain thoroughly.
3
Pound hot yam in a clean mortar until smooth, or use a sturdy mixer suitable for dough. Add the plantain in portions, working until there are no large lumps.
4
Work in palm oil while the mash is still hot, until the colour and texture are even. If too stiff, add reserved hot cooking water one tablespoon at a time.
5
Divide among warm bowls and serve immediately with separately prepared fish pepper soup or fresh-fish stew.

A little kitchen wisdom

Yam-to-plantain ratios vary; this version stays yam-led. Do not force a lightweight blender to process stiff yam dough. Timing estimate: active preparation 20 min; cooking 30 min; additional passive time 0 min; conservative planning allowance 50 min. Some stages may overlap. Recipe status: Research formulation; not kitchen-tested. Allergen checks: No major allergens intentionally included; check accompanying soup

Recipe notes & sources

Research formulation; not kitchen-tested

Also known as: Pounded yam and plantain

Research and recipe sources document Onunu in Rivers, including Ikwerre and Kalabari contexts. This is not an exclusive-origin claim.

Allergens: No major allergens intentionally included; check accompanying soup

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Onunu (Pounded Yam and Ripe Plantain)

20 minPreparation

30 minCooking

4Servings

What you’ll need

4 servings

700 g white yampeeled weight, 3 cm pieces
450 g ripe plantainpeeled weight; soft ripe, not mouldy
30 ml red palm oil
0.5 tsp salt
1500 ml waterFor boiling. Reserve up to 100 ml of this cooking water before draining; the reserve is not additional water.

Let’s get cooking

1
Put yam in a pot, cover with the measured water and bring to a boil. Cook 10 minutes.
2
Add plantain cut into large pieces and salt. Simmer another 15–20 minutes, until a knife passes easily through both yam and plantain. Reserve a little cooking water, then drain thoroughly.
3
Pound hot yam in a clean mortar until smooth, or use a sturdy mixer suitable for dough. Add the plantain in portions, working until there are no large lumps.
4
Work in palm oil while the mash is still hot, until the colour and texture are even. If too stiff, add reserved hot cooking water one tablespoon at a time.
5
Divide among warm bowls and serve immediately with separately prepared fish pepper soup or fresh-fish stew.