Eto (Ghanaian Mashed Yam with Palm Oil)

Ingredients

• 4 large ripe plantains (yellow with black spots) OR 2 lbs puna yam
• ⅓ cup (79 ml) unrefined red palm oil
• 1 medium onion, finely diced
• ½ tsp (2 ml) salt (adjust to taste)
• ¼ tsp (1 ml) ground white pepper (optional)
• For Garnish:
• 4 boiled eggs (halved or sliced)
• ½ cup (120 ml) roasted groundnuts (peanuts), lightly crushed
• 1 ripe avocado, sliced (optional)
• Fresh sliced onion rings

Instructions

1. If using yam: Peel and cut into 2-inch chunks. Boil in salted water for 20-25 minutes until very tender when pierced with a fork.
2. If using plantains: Peel the ripe plantains and cut into chunks. Boil in water for 15-20 minutes until very soft.
3. While the yam or plantains cook, boil the eggs for 10-12 minutes for hard-boiled. Cool in ice water, peel, and set aside.
4. Heat the palm oil in a small pan over medium-low heat. Add the diced onion and sauté for 3-4 minutes until softened but not browned.
5. Drain the cooked yam or plantains thoroughly. While still hot, mash using a wooden spoon, potato masher, or pound in a mortar.
6. Add the warm palm oil with onions to the mash. Mix thoroughly until the oil is fully incorporated and the mixture turns a beautiful golden-orange color.
7. Season with salt and white pepper. Mix well and taste to adjust seasoning.
8. Transfer the eto to a serving dish or calabash. Create a mound shape.
9. Arrange the boiled egg halves around or on top of the eto.
10. Sprinkle generously with crushed roasted groundnuts.
11. Add avocado slices and fresh onion rings if using.
12. Serve warm as a main dish or as part of a ceremonial spread.

Tips & variations

• For the most authentic eto, use very ripe plantains - they should be mostly black on the outside but still firm inside. The palm oil must be unrefined (red) for the proper color and flavor. Mash while still hot for the smoothest texture. Eto is traditionally served in a calabash (dried gourd bowl) for special occasions.