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Cuisine

Origin of Nigerian Foods: Temburu

One might be tempted to think that the adage: “the taste of the pudding is in the eating” was referring to the mouthwatering Temburu delicacy.

Temburu, pronounced “Temgburu” is a combination of ripe plantain and yam, boiled separately and pounded together into a smooth texture. It is usually moulded into sizeable balls and relished with fresh fish pepper soup. This special meal offers an unforgettable experience and is very delightsome to the palate.

Temburu is indigenous to the Okrika people of Rivers state in the South-South region. It is served at traditional wedding ceremonies amongst the Ijaws and Kalabari people where it is more popularly known as Onunu. Also, it is normally prepared for a woman after childbirth to help to restore her fitness and improve her appetite for food.

The yam is usually pounded first and then the plantain is gradually added and pounded. It turns out yellow from the palm oil added to it during pounding.

Temburu is highly nutritious, rich in carbohydrate, starch and protein. The assortment of various condiments makes it a nutritious meal.

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Chinwe Opuruiche

An Environment Resource Management graduate of Abia State University with her Masters in-view, Chinwe is also a Columnist, an OAP, a sought-after motivational speaker and writer with special interest in food and the balance of diet.

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