Onunu is a delicacy from Rivers State. It 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. Below are the ingredients and method used for this meal:
Fresh pepper – optional
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 yams first because of its pulp and stretchy nature, once almost smooth, add the plantain. You can use 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.
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.