A traditional Ghanaian dish made with yam, onions, Scotch Bonnet, peanuts and palm oil which gives it an inviting layer of fragrance and vibrancy.
Ghanaian 'Eto' or 'Etor' is a traditional Akan dish made with yam or plantain. It is a simple yet delicious mix of mashed yam or plantain, some spices, peanuts and palm oil. It is always paired with hard boiled eggs and roasted peanut, and avocado has also more recently become a common topping. You can also add some meat or fish if you wish, I had a piece of grilled chicken on mine for extra protein.
On this occasion we will be using yam to make this eto, but this recipe also works for plantain (If you use plantain, it has to be ripe but still quite firm). Traditionally this dish is made in a clay earthenware called Asanka or Ayewa and mashed with a Apotoyewa, which is the Ghanaian equivalent of a pestle and mortar, but you can use a masher too. In Ghana, it is not only made in the Asanka, it is also typically eaten in it too...I'm convinced it makes it taste even better!
“An interesting fact about Eto: Eto is a very common ceremonial and celebratory dish in Ghanaian Culture. Brides especially, eat this the morning of their ceremony for two reasons: Firstly because it is quite a filling dish and helps to keep hunger at bay, but also because it is not a moisture-rich dish, sparing the bride of many bathroom visits”
A key in preparing this dish is not to overwork the yam when mashing. You still want it to stay flaky and pillowy. Overworking it will turn the yam into a sticky mess...you don't want that. A tip is to switch to a fork to mix in the palm oil once the yam is completely broken apart.
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Servings: 2-3
INGREDIENTS
- 500g Puna Yam
- 1/2 medium brown onion, diced
- 1/2 medium brown onion, finely sliced
- 1 scotch bonnet pepper
- 1 tsp peanut butter
- 4 tbsp palm oil
- Handful roasted peanuts
- 2 eggs, hardboiled
- Salt to taste
- Spring onion, sliced for garnish
METHOD
Peel yam and cut down the middle so you end up with two pieces. Cut each piece into 1 inch thick slices. Wash thoroughly and transfer to a deep pan. Cover your yam pieces with water and bring to the boil on medium heat. Add the scotch bonnet to the pan with the yam and allow it to cook along with the yam. Cook for about 15 minutes, or until you can poke a knife through the yam - it will be soft and flakey when cooked (like a regular potato). Drain, and set aside when cooked.
While your yam is cooking, gently fry the sliced onions in the palm oil. Do this on low to medium heat. You will get soft and golden onions. It also ensures your palm oil doesn't burn.
Turn your diced onions into a rough paste using your blender on the pulse setting or a pestle and mortar if you have one. Add the peanut butter and pulse also. Once the scotch bonnet has softened, pulse that into a rough paste too. (Now if you have an Asanka at home, use that to mash down your onions and pepper and peanut butter into a rough paste).
Use a potato masher to mash your yams in the pan until all pieces are broken up and it is looking fluffy. (Again, if you are using an Asanka, add the yam to the onion, peanut butter and pepper mix and mash the yams with your apotoyewa).
Add your onion, peanut butter and pepper mixture into the pan and mix using a fork so your yam doesn't get too starchy.
Gradually start pouring over the palm oil, mixing through with your fork or apotoyewa until the yam is a beautiful orangey colour. Add salt to taste.
Serve with hard boiled eggs, some roasted peanuts, some of those palm-oil sautéed onions and a few slices of spring onion.
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