Onunu with Fish Sauce
Onunu is a pounded mash of yam and very ripe plantain, a pairing eaten by the Ijaw and Kalabari people of Nigeria. The plantain adds natural sweetness to the yam, and palm oil gives the mash a rich, savory edge. Alongside it goes a spicy fish stew built on fried onion, ground tomato and fresh pepper, finished with curry leaves. The sweet, starchy mash and the hot stew balance each other well.
Instructions
Peel and rinse the yams and plantains, then cut both into small cubes. Put the yam in a pot, cover with water, and bring to a boil over medium heat.
Boil the yam until tender, then add the plantains. Keep cooking until both are soft, then drain.
Pound the yam and plantains together, seasoning with salt and a small amount of palm oil. Keep pounding until the mixture is smooth and well combined, then mold it into small balls.
Season the cleaned fish with a little dry pepper and a stock cube, and leave it to marinate for about 23 minutes. Steam the fish in a little water over low heat for about 7 minutes.
Heat a thin layer of palm oil in a pot and fry the chopped onion until light brown. Grind the tomato and fresh pepper to a purée, stir it into the onions, and cook for about 7 minutes.
Stir in the seasonings and a bit of water, and cook for a minute or two. Add the steamed fish and the curry leaves, and let everything heat through.
Serve the fish stew hot with the onunu balls.
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