I honestly didn’t know the name of this dish till today even though I had made it so many times and usually with fish pepper soup. So today I decided to make it again and ask an Ijaw friend what the dish was called. Mine however, had a different twist….with goat meat pepper soup.
Onunu is a classic Rivers State Dish, which is made with pounded yam, very ripe plantains and palm oil and served with light fish sauce or soup. Like I said before, mine is made with goat meat pepper soup and it was delicious to say the leastJ. It has given me some very serious respect to the Rivers State peeps o!
Recipe for how to make Onunu and Goat Meat Pepper Soup
Goat Meat Pepper Soup
Fresh Pepper (Ata Rodo)
Pepper soup spices
Scent leaves (Efinrin or Basil)
- Cut meat into small chunks and wash thoroughly.
- Add seasoning cube and salt and steam under low heat till almost dried up.
- Add 4 cups of water and stir. Add the grounded pepper soup spice and leave to cook for a few minutes.
- Add the blended fresh pepper (Ata Rodo) and seasoning cubes.
- Cook until meat is soft and soup slightly thickened.
- Add salt to taste and leave to simmer for 10 mins.
- Garnish with Efinrin leaves
1 medium sized yam
Salt to taste
Boil yam and plantain with salt but don’t let it over cook
When done, put yam in a mortar and start pounding, add the plantain and continue pounding so the plantain mixes well with the yam then add a little palm oil and pound more so the palm oil is well combined. Serve hot with Goat Meat Pepper Soup.
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