Enemundo Soup or Sauce.

I remember the first time my dad told my aunt that he wanted to eat his yam with Enemundo sauce, my siblings and I were stunned by the name because we had never heard of it until that time. Out of curiosity, I asked my aunt what my dad was talking about and as you would expect, she said to me “if you want to know, come and learn what it is and how to prepare it in the kitchen” but I was reluctant with a lazy ass to watch her prepare the meal so I passed on that first opportunity. Once she was done, trust me, I could not resist the temptation to have a taste of it as I just stared at my dad eat his meal on the dinning table from the living room. I warmed up some courage and asked my dad to let me have a taste. As soon as I tasted it, it tasted better than any continental dish I had ever eaten in my entire life.

Although, it had its local scent, it tasted like a fresh made continental sauce.

Enemundo is a Delta native soup for Garri, Fufu, Yam or pounded yam. This soup is commonly eaten by the people of Delta State and is very well-known to be a soup originated in the state. Its appearance is caramel in color, depending on how well you are able to add and mix the ingredients, also it looks like ‘Palm kernel’ soup somehow.

The ingredients required in preparing this soup or sauce are Ground pepper, Maggi, Salt, Boiled Yam, Potash, Crayfish and Dried fish, Palm oil or red oil while the Mortar and Pestle are the two things needed in making the soup or sauce.

Hence, there are two ways by which Enemundo can be prepared and light will be shed on them in subsequent paragraphs.

In preparing Enemundo soup, which is used mostly for Garri, Fufu or Pounded Yam, the first thing to do is to properly wash the mortar and pestle then get ready all your ingredients such as Ground pepper, Maggi, Salt, Potash, Crayfish and Dried fish. Boil the dried fish for some time until soft then wash it to remove dirt and bones in it. After which, you put one or two spoonful of pepper into the mortar depending on the quantity of soup you are making. Season with little quantity of salt and about two Knorr Maggi cubes then pound all together with pestle until they are well mixed. As soon as you are through with that, add the crayfish, washed dried fish and hot water into the mortar, mix together properly with the pestle then leave to roast some dried fish like Bonga fish, after which you are the roasted fish into the mortar and use the pestle to press it into the soup. The Enemundo soup is ready to be served with garri, fufu or pounded yam, it is best served hot.

Moving on to the Enemundo sauce, the process is almost the same with the soup, only just slight differences. The Enemundo sauce is eaten especially with boiled or fried yam or potato. The extra ingredient needed for this is boiled yam and its water. Again, you wash the mortar and pestle then get ready all your ingredients such as Ground pepper, Maggi, Salt, Potash, Crayfish and Dried fish. Boil the dried fish for some time until soft then wash it to remove dirt and bones in it. After which, you put one or two spoonful of pepper into the mortar depending on the quantity of soup you are making. Season with little quantity of salt and about two Knorr Maggi cubes then pound all together with pestle until they are well mixed. As soon as you are through with that, add the crayfish, washed dried fish and boiled yam including its water content into the mortar, then also add little palm oil or red oil, mix together properly with the pestle then leave to roast some dried fish like Bonga fish, once the fish is roasted add into the mortar and use the pestle to press it into the soup. Your Enemundo is ready to be served.

Photo Credit: Tunde, Food Africana.

Twitter, Instagram and Facebook page: Bibiana Ossai.

http://www.bibianaossai.com

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