Onunu with Fish Sauce
This seafood builds white yams, very ripe plantains and fresh fish into a hearty meal you can have ready in about 65 minutes. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 7 steps.
You'll mainly reach for frying pan / skillet and large pot. At medium difficulty across 7 steps, it's manageable with a little attention. As written, it's pescatarian β fish but no meat.
What you'll need
Shopping list (3)
Pantry staples (you likely have these)
Diet: contains fish or shellfish, no meat, based on every ingredient listed below.
Contains: Fish
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page β how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Peel the yams and very ripe plantains, cut them into even chunks, place them in separate pots, cover with salted water and boil until very tender, about 20 minutes for the yam and 12 minutes for the plantain.
- Drain both, combine them in a sturdy bowl or mortar while still hot, and pound together until you have a smooth, slightly streaky golden mash, then set aside and keep warm.
- To make the sauce, clean the fresh fish, cut into steaks, and season with a little salt, half a stock cube and a pinch of the dry pepper.
- Heat the palm oil in a pot over medium heat until it just liquefies and bleaches slightly, then add the sliced onion and fry for 2 to 3 minutes until soft.
- Stir in the remaining dry pepper and crumbled stock cube, add a splash of water to make a light sauce, and bring to a gentle simmer.
- Slide in the seasoned fish, cover, and simmer for 8 to 10 minutes until the fish is opaque and flakes easily, taking care not to break up the pieces.
- Taste and adjust the salt, then serve the pounded onunu in mounds with the palm oil fish sauce spooned over and around it.
You'll use: Frying pan / skillet Β· Large pot Β· Saucepan
Tips & common questions
How long does Onunu with Fish Sauce take to make?
About 65 minutes from start to finish β an estimate based on the 7 steps and 8 ingredients. Times vary with your kitchen and how much prep you do ahead.
Can I scale this recipe up or down?
Yes β use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Adapted recipe β rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Onunu with Fish Sauce is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Spicy Fish Sauce for Onunu.jpg by TopmanJnr1, CC BY-SA 4.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure β how we source recipes.